Stir-Fried Beef Stew Recipe

Stir-Fried Beef Stew
by Marcus Samuelsson

Marcus Samuelsson is chef and co-owner of Restaurant Aquavit. Marcus also dedicates his time and talent to the Careers Through Culinary Arts Program (C-CAP), a non-profit organization that provides inner-city high school students with restaurant and food service training. Most recently he launched a new line of cookware Marcus Cookware as well as published his latest cookbook, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.

Marcus prepared this delicious recipe during a Cooking Seminar in our Houseware Mezzanine in late 2008. It combines perfectly with Mango Couscous (which we'll feature in the near future).

View a print ready page. 6 to 8 servings Ingredients:   1/4 cup Spiced Butter (* see recipe) or 4 tablespoons (1/2 stick) unsalted butter 1 cup thinly sliced red onions 1-1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes 1 tsp salt, or to taste 1-1/2 tablespoons Berbere (* see recipe) or chili powder 1/2 teaspoon ground white cardamom, preferably freshly ground 1/2 teaspoon ground ginger 1/4 teaspoon ground cumin 1/8 teaspoon ground cloves 1/4 teaspoon freshly ground black pepper 3 garlic cloves, cut into quarters 3 tomatoes, chopped, or 11/2 cups roughly chopped canned tomatoes 2 jalapeño chilies, seeds and ribs removed, thinly sliced 1/2 cup dry red wine   Preparation: 1.  Melt the spiced butter in a wok or large skillet over high heat. Add the onions and cook, stirring constantly, until they begin to color around the edges, about 2 minutes. Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side. 2.  Stir in the berbere, cardamom, ginger, cumin, cloves, pepper, and garlic. Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, and wine. Simmer for 1 minute, then season with salt if necessary. 3.  Serve with Awase (* see recipe) and Injera (* see recipe).     * (See Recipes) These recipes are found in Marcus Samuelsson's cookbook, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

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