Ethiopian Beef with Beans

This dish is amazingly aromatic.  I cook it in a crock pot started in the morning and by the time I get home for dinner the entire house smells wonderful, like a big beefy hug–it’s the best relaxer after a long day.  God, I’m making myself hungry just thinking about the best way to describe this dish…I think I’m going to make it again tonight.

By the way, this sort of recipe–strongly spiced and slow cooked–is a great way to serve wild game that might otherwise be a bit, well, gamey.

Recipe for Ethiopian Beef with Beans
Start with:
2 1/2 lbs. roast or stew meat
1 lg. onion, chopped
Put a large, heavy-duty pan over high heat.  Once it is hot, add a little oil and place the entire roast in there to get a nice sear on the outside, rotating the roast until all sides are seared.  Add the chopped onions to the pan and saute until golden brown.

Seared roast

Letting the onions brown up a little more

Use a little bit of water or stock from below to de-glaze the pan and transfer everything to a crock pot turned on the high.

Deglaze, baby!

Delazed pan--add to crock pot for more depth of flavor.

Add the following to your crock pot*:
2 1/2 c. water or low-sodium beef broth
1 14-oz. can crushed tomatoes
1 c. dried lima beans or 2 c. cooked**
4 cloves garlic, minced
1 large, dried ancho pepper (or 1 T. dried pepper powder)
1 T. ground ginger
1 T. cayenne
1 tsp. ground cumin
1 tsp. fenugreek seeds
1/2 tsp. tumeric
1/2 tsp. cinnamon
1/2 tsp. cardamon
1/4 tsp. clove

Once the liquid has reached a simmer, turn the crock pot down to low and forget about it.  By the time this dish is done, the beef will be falling apart with tenderness (see picture above), 8-10 hours.

Add juice of half a lime or lemon.  Salt to taste and enjoy!

We ate this dish over honey-glazed carrots (carrots + oil + honey + heat).

*Don’t be intimidated by the long list of spices.  If your missing one or two spices it can still be a great dish.

**If using dried beans, do NOT add salt until the dish is done (or until the beans are sufficiently rehydrated).  Salt prevents beans from cooking and it will take substantially longer for them to cook in salted water.

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This entry was posted in Beans & Legumes, Ethnic, Fall & Winter Recipes, Meat, Slow Cookin' and tagged , . Bookmark the permalink.

2 Responses to Ethiopian Beef with Beans

  1. Julie says:

    Made this yesterday and it was a big hit. Love the ideas for less standard recipes for the crock pot. My husband was expecting some typical MN-crock pot fare and really dug the flavors. We served with the carrots and mashed potatoes (for him and the kid) and brown rice (for me).

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