A flavorful Ethiopian-inspired beef stew with a rich and spicy sauce, perfect for pairing with injera or rice.
Combine all the spices for the spice mix in a small bowl.
Toast the spices lightly in a dry pan before grinding to enhance their aroma.
Heat the ghee in a pan over medium heat.
Ensure the ghee is hot but not smoking to avoid burning.
Add the chopped onion and sauté until soft and golden.
Stir frequently to prevent the onion from sticking to the pan.
Stir in the minced garlic and berbere spice mix, cooking for 1 minute.
Cook just until fragrant to avoid burning the spices.
Mix in the tomato paste and sugar, cooking until well combined.
This step helps to caramelize the tomato paste, enhancing its flavor.
Add the beef cubes and stir to coat with the spice mixture.
Ensure the beef is evenly coated with the spices for maximum flavor.
Pour in the water, bring to a simmer, and cook covered for 1 hour.
Check occasionally and stir to prevent sticking, adding more water if needed.
Season with sea salt to taste and serve hot.
Taste the stew before serving to adjust the seasoning if necessary.
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