Spicy Wildebeest Stew

local_grocery_store Ingredients

• 1 2 lbs wildebeest stew meat, cut into 2 inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp berbere spice blend, none
• 2 tbsp harissa paste, none
• 2 cups beef broth, none
• 1 can chickpeas, drained and rinsed, none
• 2 cups diced tomatoes, none (fresh or canned)
• 2 cups diced carrots, none
• 2 cups diced potatoes, none
• 2 cups diced bell peppers, none (any color)
• 2 tbsp olive oil, none
• none salt and pepper, to taste

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2.Add the onion and garlic and cook until softened, about 5 minutes.
3. 3.Add the berbere and harissa and cook for another 2 minutes.
4. 4.Add the wildebeest stew meat and cook until browned on all sides, about 10 minutes.
5. 5.Add the beef broth, chickpeas, tomatoes, carrots, potatoes, and bell peppers.
6. 6.Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the vegetables are cooked through.
7. 7.Season with salt and pepper to taste.

lightbulb_outline Tips

• chevron_rightIf you can't find wildebeest meat, you can substitute with beef stew meat.
• chevron_rightThis stew tastes even better the next day, so feel free to make it ahead of time and reheat it when you're ready to serve.