https://food52.com/recipes/67545-zighini-spicy-beef-stew
An Eritrean beef stew. It's what's for dinner. Perhaps not what we think of as a stew, as there are no vegetables aside from onion, but the meat is browned and then cooked in the oven in a covered pot with water, tomato sauce, and berbere spice blend (I made my own).
Food52Zighini (Spicy Beef Stew) Recipe on Food52A five-ingredient stew that takes like it has 500—it's that complex, that spiced, that satisfying. The secret is berbere, an Ethiopian spice you can find at most spice shops or online. It's made up of usually around 12 different spices, and though every blend is a little different, you'll always taste paprika, fenugreek, and dried chiles. Here's a recipe if you'd like to make your own: http://www.saveur.com/article/Recipes/Ethiopian-Spice-Mix
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<br />While you could use beef chuck instead of the more-expensive, more-tender short ribs, one of the beauties of this stew is the softness of a bite, the beef nearly falling apart so that it becomes part of the sauce.
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<br />Serve with focaccia, as I had it in Rome at Trapizzino, or injera.
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