Ingredients
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1 large white onion, chopped coarsely
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1/4 cup butter
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1 tablespoon fresh ginger, grated
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1 tablespoon paprika
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1 tablespoon cayenne (read intro)
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1 teaspoon ground cumin
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1 teaspoon fenugreek seeds
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1/2 teaspoon ground turmeric
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1/2 teaspoon cinnamon
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1/2 teaspoon cardamom
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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1 (14 1/2 ounce) can crushed tomatoes
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1/4 cup dry red wine
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2 1/2 lbs beef stew meat (such as chuck)
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salt, to taste
Instructions
- 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.