Ethiopian Ground Beef Stew (Minchet-Abesh Alicah)

Ethiopian Ground Beef Stew (minchet-abesh Alicah)

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Lynette !


This is an Ethiopian ground beef sauce/stew that is served over rice or with injera. If you can't find bishop weed, you can substitute dried thyme.


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10 Min
45 Min
Stove Top


  • 1 lb
    ground beef
  • 1 c
    onion, thinly chopped
  • 1/2 c
    niter kebe (ethiopian spiced clarified butter)
  • 1/4 c
    white wine
  • 2 clove
    garlic, minced
  • 1/4 tsp
    bishop weed
  • 1/4 tsp
    ginger powder
  • 1/4 tsp
    turmeric, ground
  • 1/4 tsp
    ground white pepper
  • 1/4 tsp
    ground cardamom
  • 4 c
  • ·
    salt, to taste
  • ·
    cooked rice
  • ·

How to Make Ethiopian Ground Beef Stew (Minchet-Abesh Alicah)


  1. Start with 1 cup of water. Add 2 tablespoons water to a medium pan. Saute the onion in the water, adding 2 tablespoons water at a time until the onion is soft and golden brown.
  2. Add 1 cup water, Nitir Kebe, garlic, ginger, bishop weed, wine, and turmeric to the cooked onion. Cook for 5 minutes.
  3. Cook the ground beef in a skillet until brown. Drain and put the ground beef in the onion mixture. Mix well.
  4. Add 2 cups water to the mix; cover and cook for 20 minutes or until it simmers. Add the ground white pepper, cardamom, and salt. Cook for an additional 5 minutes.

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About Ethiopian Ground Beef Stew (Minchet-Abesh Alicah)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: African
Hashtags: #stew #Ethiopian

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