Dama Be Potaatas
Savor the comforting flavors of Dama Be Potaatas, a rich and hearty Ethiopian-inspired beef and potato stew perfect for warming up any table. Made with tender chunks of beef, velvety potatoes, and a deeply spiced tomato base infused with aromatic ginger, garlic, and berbere—a bold and fragrant Ethiopian spice mix—this dish brings a world of flavor to every bite. Simmered to perfection with hints of turmeric and a touch of black pepper, the stew achieves a perfectly balanced, savory depth. Garnished with fresh cilantro, it's not only visually appealing but also irresistibly flavorful. Serve this stew over traditional injera, fluffy rice, or crusty bread for a meal that's both satisfying and soul-soothing. Ready in under an hour and ideal for family dinners, Dama Be Potaatas is a must-try recipe for lovers of bold and comforting cuisine.
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Recipe Information
Ingredients
- 500 g beef stew meat
- 3 medium-sized potatoes
- 1 large onion
- 1 tablespoon ginger
- 3 cloves garlic
- 2 tablespoons cooking oil
- 2 tablespoons tomato paste
- 2 cups water
- 1.5 tablespoons berbere spice mix
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Peel and dice the potatoes into medium-sized cubes. Set them aside in a bowl of water to prevent them from browning.
Finely chop the onion, mince the garlic and ginger, and set them aside.
In a large pot, heat the cooking oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown.
Add the minced garlic and ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the berbere spice mix and turmeric powder. Let cook for 30 seconds to allow the spices to release their aroma.
Add the beef stew meat to the pot. Brown the meat on all sides for about 5-7 minutes, stirring occasionally.
Stir in the tomato paste and cook for another 2 minutes, coating the beef with the flavor-packed base.
Pour in the water, add salt and black pepper, and bring the mixture to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally.
Drain the potatoes and add them to the pot. Stir well to combine them with the sauce. Cover again and continue to cook for another 15-20 minutes, or until the potatoes are tender and the beef is fully cooked.
Taste and adjust the seasoning with more salt or berbere spice, if needed.
Garnish with freshly chopped cilantro and serve hot with injera, rice, or bread.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.8 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 5694 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
