Half & Half Meat/veggie Combinations Recipe

Prep the vegetables

If using canned chickpeas, drain and rinse. Peel and dice carrots and potatoes into roughly 1/2–3/4" cubes. Trim and cut green beans into 1" pieces. Finely chop the onion, mince the garlic and ginger.

Sauté aromatics

Warm a wide skillet or saucepan over medium heat. Add 3 tbs clarified butter or oil. Add the chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and ginger and cook 30–60 seconds until fragrant.

Build the stew

Stir in 2 tbs berbere and 2 tbs tomato paste and cook 1–2 minutes to bloom the spices. Add the prepared carrots, potatoes, green beans and chickpeas (total ~4 cups combined). Stir to coat with the spice mixture.

Simmer

Pour in 1 cup vegetable or chicken stock, add 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground fenugreek if using. Bring to a simmer, reduce heat to medium-low, cover, and cook until vegetables are tender when pierced with a fork, about 18–22 minutes. Uncover and simmer 2–3 minutes to thicken if needed.

Adjust seasoning

Taste and adjust salt and berbere (add up to 1 tbs more berbere if you want more heat). Keep warm until serving.

Prep the beef and spices

Pat beef cubes dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Lightly crush cardamom pods and set aside the cinnamon stick, cloves and bay leaf.

Brown the beef

Heat 2 tbs clarified butter or oil in a heavy pot over medium-high heat. Add beef in a single layer (work in batches to avoid crowding) and brown on all sides, about 3–4 minutes per side. Remove browned beef and set aside.

Sauté aromatics

In the same pot, add the sliced onion and cook over medium heat until soft and beginning to caramelize, about 8 minutes. Add the minced garlic and ginger and cook 30–60 seconds until aromatic.

Add spices and tomato

Stir in 1.5 tbs turmeric, the crushed cardamom, cinnamon stick, cloves and bay leaf; cook 1 minute. Add 1 tbs tomato paste and cook 1–2 minutes to toast slightly.

Simmer the beef

Return the browned beef to the pot. Pour in 1.25 cups beef stock (or water) to barely cover the meat. Bring to a gentle simmer, reduce heat to low, cover partially and cook until beef is tender, about 45–60 minutes (time varies by cut). Stir occasionally and add a splash of water if liquid reduces too much.

Finish

When beef is tender and sauce is subdued and slightly thickened, remove whole spices (cardamom shell pieces and cinnamon stick if desired). Taste and adjust salt (add remaining 1/2 tsp if needed) and pepper. If you like a richer finish, stir in 1 tbs niter kibbeh or butter off heat. Garnish with chopped cilantro if using.

Plate warm injera or steamed rice. Spoon the Vegetable Doro Wot on one side of the plate and the Beef Alecha on the other so each occupies roughly half the plate (or serve side-by-side on injera). Offer lemon wedges on the side for squeezing over beef or vegetables.

Serve immediately while hot. Note: beef should be cooked through — consuming raw or undercooked meats increases risk of foodborne illness.