enkutatashie

Method

Heat the butter in a large heavy-bottomed pot and add the chopped onions, cooking slowly until deeply caramelised, which takes about 15-20 minutes and is essential for authentic flavour. Add the garlic and ginger, cooking for 2 minutes until fragrant, then stir in the berbere spice and cook for another minute to bloom the spices. Add the diced beef and brown it thoroughly on all sides, stirring occasionally, then pour in the beef stock and bring to a simmer. Add the cubed potatoes and carrots, season with salt and pepper, and simmer gently for 45 minutes to 1 hour until the beef is tender and the vegetables are cooked through. The stew should be rich and thick with reduced sauce; if it seems too wet, continue simmering uncovered. Finish with fresh coriander and serve hot with injera bread.