Ethiopian · intermediate
Ethiopian Berbere Beef Shank Stew With Fenugreek
Rich, slow-simmered beef shank braised in a robust berbere tomato gravy perfumed with toasted fenugreek and garlic.
- PREP TIME
- 20 min
- COOK TIME
- 55 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy Dutch oven over medium heat.
- 02
Add the chopped red onions and cook without browning for 8 to 10 minutes until deeply softened and translucent.
- 03
Stir in the minced garlic, berbere spice, ground fenugreek, and tomato paste, stirring constantly for 2 minutes to toast the spices safely without burning.
- 04
Add the beef shank pieces and sear on all sides for 4 to 5 minutes to coat thoroughly in the spiced onion paste.
- 05
Pour in the beef broth, stirring with a wooden spoon to deglaze and release any browned bits stuck to the bottom of the pot.
- 06
Bring to a simmer, then reduce heat to low, cover tightly with a lid, and cook for 40 to 45 minutes until beef is tender.
- 07
Uncover and simmer for 5 minutes to thicken the sauce into a rich gravy, then season with salt before serving.
A LITTLE KITCHEN KNOW-HOW
Kulet Base Development
Sweating high volumes of chopped onions slowly without oil or with low oil to build a thick, savory sauce foundation.
Notes from the kitchen
- Cooking onions gently without browning creates the deep foundation of traditional Ethiopian stew bases (kulet).
- Be tender when adjusting heat; berbere contains chili and can scorch if toasted at excessive temperatures.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
