Alicha Wot (Mild Ethiopian Stew)
Alicha wot is the gentle side of Ethiopian stewing, built on slowly softened onions rather than a wall of chile heat. Here the berbere is used in a measured two tablespoons, backed by ginger, turmeric, cumin and coriander, so the spice reads as warm and aromatic. Browning the beef in the spiced onion base before adding liquid gives the sauce depth. Serve it with injera to mop up every bit.
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until they turn translucent and pick up a little brown color.
Stir in the garlic and ginger and cook for about a minute, until the smell turns fragrant.
Add the berbere, tomato paste, turmeric, cumin, coriander, salt and black pepper. Stir well so the spices coat the onion mixture evenly.
Add the beef and turn it in the spice mixture. Cook for a few minutes, stirring now and then, until the cubes are browned on all sides.
Pour in the broth or water so the beef is fully covered, and bring it to a boil.
Lower the heat, cover the pot and simmer for about 1 hour, stirring occasionally. The stew is ready when the beef is tender; add a little more liquid if it gets too thick.
Taste and adjust the salt and pepper. Take the pot off the heat and let it rest for a few minutes.
Scatter chopped cilantro or parsley over the top and serve hot with injera or bread.
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