Ingredients:
1 large white onions, chopped coarsely
1/4 cup butter
1 tablespoon fresh ginger, grated
1 tablespoon paprika
1 tablespoon cayenne ( read intro)
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (14 1/2 ounce) cans crushed tomatoes
1/4 cup dry red wine
2 1/2 lbs beef stew meat ( such as chuck)
salt, to taste
Directions:
Preheat oven to 325 degrees.
Pulse the onion in a mini-chopper or blender until almost pureed.
Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
Add the tomatoes and wine. Cover, bring to a “medium” simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
Just before serving, season with salt and pepper.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.