This is a simple stewed beef (or lamb or buffalo) dish that I worked up for my first dutch oven gathering (DOG). The spices remind me of a "mild" beef dish called "alicha wat" that I get at my favourite Ethiopian restaurant.
Servings:
8 to 10
Preparation Time:
2 1/2 hours
Tools
- cutting board and knife
- cast iron (or other oven safe pot) with lid
Ingredients
A
- 2 T. olive oil
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 rib celery, chopped
- 1/2 t. kosher salt
B
- 2 T. smoked paprika (use hot paprika for a spicier dish)
- 1 T. brown sugar
- 2 t. kosher salt
- 1 t. ground mustard
- 1 t. ground black pepper
- 1 t. ground ginger
- 1/2 t. chile powder (use hot/more chile powder for a really spicy dish)
- 1/4 t. ground cloves
- 1/4 t. ground allspice
- 4 cloves garlic, crushed & minced
C
- 2 T. tomato paste
- 3 c. beef stock or vegetable broth
D
- 1 lb. lean meat, 1/2" cubes
- 1 c. dry split peas or lentils
Cooking Instructions
- Turn the oven to 275F and place the top of the pot in the oven
- Place the olive oil into the pot onto the stove over medium heat.
- Chop the carrot, onion, and celery. Stir into the hot oil with the salt and cook for 5 minutes, stirring occasionally.
- Put together the spice mixture and crush and mince the garlic.
- After the onions have softened, turn the heat down to low and stir the spice mixture and garlic. Cook until the spices and garlic become fragrant - about 5 more minutes.
- Add the tomato paste and vegetable broth and stir until the tomato paste is mixed in well.
- Add the meat and dry peas/lentils. Cover and bake in the oven for two hours.
Notes
Serve over/with injera (or other flat bread) or rice.