Beef Stew in Spicy Berbere Sauce

Ingredients

• 2.5 pounds boned beef chuck fat trimmed cut into 3/4-inch chunks
• 0.3 cup butter 
• 14.5 oz canned tomatoes crushed canned
• 0.3 teaspoon ground cloves and allspice 
• 0.3 cup cooking wine dry red
• 1 tablespoon ginger fresh minced
• 1 teaspoon ground cumin and fenugreek 
• 1 tablespoon ground paprika and cayenne (see notes)
• 0.5 teaspoon ground turmeric 
• 2 medium onions quartered
• 6 servings salt 

Equipment

• food processor
• frying pan

Directions

1. In a food processor, pulse onions until very finely diced (almost pured).
2. Melt butter in 4- to 5-quart pan over medium-high heat.
3. Add onions and stir until browned, about 10 minutes.
4. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute.
5. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours.
6. Add salt to taste.
7. Berbere: This heady spice mixture is the basis for all Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric, and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly sweet flavor, are also typical. Buy them at Middle Eastern markets or from Penzeys Spices ($09 per 1/4-cup jar; www.penzeys.com).
8. Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia. The bread's spongy, bubbly texture is similar to that of a pancake. If authenticity is your aim, you can buy teff flour from Abyssinian Market ($25 for 5 lb.; www.abyssinianmarket.com).
9. Tej: This Ethiopian honey wine is the traditional match for spicy stews, but few retailers in the United States carry authentic imported tej. You can buy a bottle at many Ethiopian restaurants, but an accessible alternative is off-dry Riesling, which pairs beautifully with the spicy beef stew. Our favorite: Sptlese Rieslings from Germany's Mosel region.