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Slow Cooker Ethiopian-Spiced Beef and Lentil Stew
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Course Main Course
Cuisine Ethiopian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cubed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 1 red bell pepper, diced
  • 1 cup dried brown lentils, rinsed
  • 2 tablespoons berbere spice blend
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium beef broth
  • 2 cups chopped kale
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
  • Add the onion, garlic, carrots, red bell pepper, lentils, berbere spice, diced tomatoes, and beef broth to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the beef is tender and the lentils are soft.
  • Stir in the kale during the last 15 minutes of cooking so it wilts but stays bright green.
  • Taste and season with salt and black pepper as needed before serving.

Notes

Brown the beef first for deeper flavor, but if you are short on time you can skip that step and still get good results. The lentils thicken the broth naturally, so add a splash of broth when reheating leftovers if it becomes too dense. Store any extra portions in the refrigerator for up to four days.
Course: Main Course
Cuisine: Ethiopian
Equipment: Slow Cooker, Large Skillet