We got hit with some major snow and ice down here in North Carolina this week, and there were threats of power outages (Raleigh got a little out of control), so I decided to cook some food in advance to make sure I didn’t get stuck eating Larabars and bananas with nothing pre-made in my fridge.
I had bought some new spice mixtures from Wholefoods that week, and one of the new ones I bought is called Berbere, which is a traditional Ethiopian spice blend that usually contains some kind of hot pepper, fenugreek, cloves, coriander, cumin, and cinnamon. I love Ethiopian food, and Berbere goes really well in slow cooked meat and legume dishes. I decided to try it out on a 16-ounce grass fed beef shank that I’d picked up from WholeFoods as well.
Shank is one of my favorite cuts of meat because if you cook it the right way, it comes out incredibly tender. Shank also usually has some gelatinous tissue on it as well, which breaks down during slow cooking to create a juicy, melt-in-your-mouth meat dish.
You can also use lamb shanks in this recipe, which are my absolute favorite… in fact I would have used lamb except Wholefoods had run out of lamb shanks that day! I can’t complain though, because the final beef recipe was just as delicious.
The slow cooker I use is the Hamilton Beach Stovetop Slow Cooker, which I absolutely LOVE because you can pull out the pot from its base and put it on the stovetop to sear the meat, which leaves the meat much more flavorful and seals in moisture, leading to a juicier meat when it’s done cooking. It also saves dishes, which is crucial for me because I truthfully hate doing dishes and the less I use while cooking, the better! This is truly an all-in-one product and I definitely think it’s worth the extra money to get a more versatile crock pot.
Enjoy the recipe!
Ethiopian Beef and Mushroom Stew
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours, 30 minutes
Number of servings: 4
Per Serving 236 calories
Fat 9 g
Carbs 9 g
Protein 31 g
This Ethiopian-inspired slow cooked stew is perfect for cold winter nights. It has a hint of spicy warmth from the Berbere spice mix, and the mushrooms add an additional meaty texture. By slow cooking the beef shank, you end up with a tender meat that tastes delicious!
- 16-20 oz grass-fed beef shank
- 2 Tbs Berbere (Ethiopian spice mix)
- 3 cloves garlic, minced
- 1/2 white onion, diced
- 1 cup tomatoes, diced
- 1 cup organic tomato sauce
- 2 cups chopped mushrooms (e.g. portobello, button, shitaki)
- 3 cups collard greens (can substitute kale)
- 1 Tbs light olive oil
- 2-3 cups water
- Add olive oil to large frying pan on medium heat. After oil heats up, lay beef shank in pan to brown.
- Add garlic and onions to pan.
- Sprinkle 1 Tbs of Berbere onto top of meat. Stir onions and garlic and allow to soften.
- After browning for a minute or two, flip meat over and brown other side. Add remaining 1 Tbs of Berbere to cooked side of meat. Continue stirring onions and garlic.
- Once meat has been browned, transfer entire contents of pan into large crockpot.
- Add chopped tomatoes and tomato sauce to crockpot, along with 2-3 cups of water until meat is about 3/4 covered with liquid. Put lid on crockpot.
- Set crockpot on medium-high heat for 6 hours.
- Once 5 1/2 hours have elapsed (30 minutes remaining), prepare mushrooms and collards by washing and cutting, and add to crockpot. Stir contents of crockpot thoroughly, and re-cover with lid. Allow to cook on medium-high eat for another 30 minutes, or until greens are wilted.
- Serve in a bowl on top of rice, cauliflower rice, buckwheat groats, or on its own. Enjoy!