- Yield
- 6
Ingredients
- 2 medium onions, quartered lengthwise
- 1/4 cup butter
- 1 Tbsp minced fresh ginger
- 1 Tbsp each ground paprika and cayenne (see notes)
- 1 tsp each ground cumin and fenugreek (optional, see notes)
- 1/2 tsp each ground turmeric, cinnamon, and cardamom
- 1/4 tsp each ground cloves and allspice
- 1 can (14 1/2 oz.) crushed tomatoes in pur?e
- 1/4 cup dry red wine
- 2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4" chunks
- salt
Instructions
- 1
In a food processor, pulse onions until very finely diced (almost pur?ed).
- 2
Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
- 3
Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste.