Ethiopian Beef Spinach & Peanut Stew


2 tbls vegetable oil

500 g chuck steak, cut into 3 cm pieces

2 onions, finely chopped

2 garlic cloves, finely chopped

1 tbls Fenugreek

1 tbls toasted ground cumin

1 tbls tomato paste

½ cup chopped coriander

½ cup chopped parsley, inc. stems

3 Red peppers

3 green peppers

2 long red chillies

750 ml (3 cups) beef stock

2 bunches English spinach, trimmed, or 1 kg baby spinach

2 tomatoes, cut into large pieces

100 g (2/3 cup) roasted peanuts, crushed


CousCous to serve (oil, salt and pepper). 1 cup water to ½ cup couscous


Heat oil in a large deep frying pan medium-high heat

Add beef & cook for 3 minutes or until browned

Add 1 tbls oil, onions, garlic, tomato paste, cumin, fenugreek, red and green peppers, coriander, parsley, chillies.

Add the stock and 500ml of water

Bring to the boil & reduce the heat and cook for 1 hour until the beef is almost tender & cooking liquid is reduced by one third

Add spinach and ground peanuts to beef, stir to combine

Season with salt & pepper


Chopped tomatoes, cucumber, lemon juice