When it’s chilly out, the only dinner that’ll do is a warm, hearty stew. But don’t settle for just any stew. Embrace seemingly every spice under the sun with Martha Stewart‘s Spiced Beef Stew recipe, swimming with veggies such as bell peppers, carrots, and chickpeas, and featuring a unique Ethiopian berbere seasoning that packs a ton of flavor.
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“This hearty stew combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning — a spice blend of up to twenty ingredients, including chile, paprika, ginger, and garlic,” Stewart writes. “The result is a fragrant stew that will perk up winter palates and delight the senses.”
To make the stew, you’ll start by browning the beef chunks, followed by cooking the veggies for a few minutes. You’ll then cook said veggies in tomato sauce and the berbere seasoning, followed by the Worcestershire sauce and wine. Add the beef, boil, and transfer to the oven for an hour and a half. Add the carrots, and continue cooking for another hour. Stir in the chickpeas, and heated through. Then, you’re finally ready to serve — and top with mint.
Get the full Spiced Beef Stew with Carrots and Chickpeas recipe at Stewart’s website.
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