beef stew with mushrooms, berbere


This is very similar to the Carne Picada recipe, but I used Portobello mushrooms instead of tomatoes. Those also release plenty of liquid to moisten the stew. Berbere is a spicy red chile-based condiment, one of my favorite steak spices.


Pic1: stewed
Pic2: served


This is what you need for 4 servings:

  • 1 lb. thin-cut chuck steak
  • 1 medium onion
  • Portobello mushrooms
    2 large or 1 lb. baby
  • olive oil
  • S&P
  • berbere


  • Cut/chop the meat in small pieces.
  • Clean the gills of large Portobello mushrooms. Slice the mushrooms.
  • Peel, chop the onion.
    Brown the chopped onion in olive oil.
  • Add the meat. Stir-fry until dark brown.
  • Add the mushrooms.
  • Add S&P, berbere to taste.
  • Reduce heat, cover and simmer over low heat for 30 minutes.
  • Adjust the seasoning.
  • Serve and enjoy.