How should I store leftovers?

Store leftover stew in an airtight container in the refrigerator for up to 3 days.

Can I use a different vegetable for the stew?

Yes, you can substitute sweet potatoes or carrots for the beets if desired.

Can I make the bread gluten-free?

Substitute with a gluten-free flour blend; results may vary slightly in texture.

Can the stew be frozen?

Yes, freeze the stew for up to 2 months in a freezer-safe container.

How do I reheat the bread for best results?

Wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.

Ethiopian Berbere Beet Stew with Ginger-Scented Bread

Name: Ethiopian Berbere Beet Stew with Ginger-Scented Bread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive oil; Onion; Garlic; Fresh ginger; Berbere spice blend; Beets; Vegetable broth; Diced tomatoes; Salt and pepper; All-purpose flour; Active dry yeast; Fresh ginger; Salt; Sugar; Warm water; Olive oil

A comforting vegetarian stew paired with fragrant bread

This Ethiopian-inspired dish combines the earthy sweetness of beets with the fiery spice of berbere, all complemented by rich, ginger-infused bread.

1 h 45 min
4
Intermediate

Ingredients

For the Berbere Beet Stew

Olive oil

2 tbsp

Onion

1 large — finely diced

Garlic

3 cloves — minced

Fresh ginger

1 tbsp — grated

Berbere spice blend

1/4 cup

Beets

6 medium — peeled and chopped

Vegetable broth

2 cups

Diced tomatoes

1 can (14 oz)

Salt and pepper

to taste

For the Ginger-Scented Bread

All-purpose flour

2 cups

Active dry yeast

1 packet (2 1/4 tsp)

Fresh ginger

1 tbsp — grated

Salt

1 tsp

Sugar

1 tbsp

Warm water

1 cup

Olive oil

2 tbsp

Preparation

Marinating the Beets

Peel and chop

Peel and chop the beets into 1” cubes.

Combine with spice

In a bowl, combine the beets with 2 tbsp of the berbere spice blend.

Use gloves when handling beets to prevent staining your hands.

Marinate

Cover and let marinate for at least 1 hour, or overnight for enhanced flavor.

Preparing the Bread Dough

Mix dry ingredients

In a large bowl, mix the flour, yeast, ginger, salt, and sugar.

Form the dough

Add the warm water and olive oil, stirring until a dough forms.

Ensure water for the yeast is warm (not hot) to activate the yeast correctly.

Knead the dough

Knead the dough on a floured surface for 10 minutes, until smooth and elastic.

Cooking Process

Cooking the Stew

In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent. Stir in the berbere.

Simmering

Add marinated beets, vegetable broth, and tomatoes. Bring to a boil, then reduce heat and let simmer for 45 minutes or until beets are tender.

Baking the Bread

Shape the dough into a loaf or rolls, place on a baking sheet, and let rise for 30 minutes. Bake at 375°F (190°C) for 25-30 minutes until golden brown.

Plating & Serving