Ethiopian Berbere Spice Lentil Stew recipe

The aroma alone when you start making this Ethiopian Berbere Spice Lentil Stew is enough to transport you to another place. My first attempt at this recipe was on a chilly autumn evening, and from the moment the berbere spice hit the hot oil, the kitchen filled with a warm, complex, and utterly intoxicating fragrance. Honestly, I was a bit intimidated by berbere spice at first – it sounded exotic and potentially fiery! But I quickly discovered its magic. It’s not just about heat; it’s a symphony of flavors – smoky, sweet, savory, and just the right amount of warmth. This stew turned out to be an absolute revelation. The lentils become incredibly tender, soaking up all the rich, spiced broth, and the vegetables add their own lovely textures and subtle sweetness. Served with injera (if you can find it!) or even just some crusty bread, it’s a meal that’s both comforting and exciting. My family, who are always up for trying new things, declared it a definite “make again” dish. Even my spice-averse child enjoyed the nuanced flavors. If you’re looking to venture beyond your usual lentil soup and explore the vibrant world of Ethiopian cuisine, this Berbere Spice Lentil Stew is the perfect place to start. It’s surprisingly easy to make, packed with nutrients, and bursting with unforgettable flavor – a true culinary adventure in a bowl!

Ingredients for Ethiopian Berbere Spice Lentil Stew

The heart and soul of this Ethiopian Berbere Spice Lentil Stew lie in its carefully chosen ingredients, each contributing to the stew’s distinctive flavor profile and hearty texture. Let’s delve into each component, exploring their role and offering helpful notes and substitutions to ensure your stew is a resounding success.

For the Aromatic Base:

• 2 tablespoons Olive Oil: Olive oil forms the foundation for building flavor, providing a medium for sautéing the aromatics and spices. It also adds a touch of richness. You can substitute with other neutral oils like avocado oil or coconut oil if preferred. For a more authentic Ethiopian flavor, you could even use niter kibbeh (Ethiopian spiced clarified butter), although olive oil is a readily available and healthy alternative.
• 1 large Yellow Onion, chopped: Onion is a fundamental aromatic, providing a savory base note to the stew. Yellow onions are a versatile choice, offering a balanced flavor. Chop it into roughly ½-inch pieces so it cooks down nicely and blends into the stew.
• 4 cloves Garlic, minced: Garlic is essential for adding pungency and depth of flavor. Freshly minced garlic is highly recommended for the best aroma and taste. If you’re in a pinch, you can use 1 teaspoon of garlic powder, but fresh garlic truly elevates the dish.
• 1 inch Ginger, peeled and minced: Fresh ginger contributes a warm, zesty, and slightly spicy note that is crucial to the complexity of Ethiopian cuisine. Peel the ginger skin and then mince finely. If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger, but fresh is significantly better.

The Berbere Spice Blend – The Soul of the Stew:

• 2-3 tablespoons Berbere Spice Blend: Berbere is the signature spice blend of Ethiopian cuisine. It’s a complex and aromatic mix that typically includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain, or radhuni, and black pepper. The exact composition varies, giving each berbere blend its unique character. You can find pre-made berbere spice blends at many spice shops, gourmet stores, and online retailers. Start with 2 tablespoons for a medium spice level and add more to taste if you prefer a spicier stew. If you are feeling adventurous, you can even make your own berbere spice blend from scratch (recipes are widely available online), allowing you to customize the flavors to your liking. Ensure your berbere blend is relatively fresh for the best flavor.

The Hearty Stew Components:

• 1 cup Red Lentils, rinsed: Red lentils are the star of this stew. They cook quickly and break down beautifully, creating a creamy and thick texture. Rinsing them removes any potential debris and excess starch. Red lentils are preferred for their quick cooking time and texture, but you could technically use brown or green lentils, though they will take longer to cook and maintain more of their shape.
• 4 cups Vegetable Broth: Vegetable broth provides the liquid base for the stew and adds another layer of savory flavor. Use a good quality vegetable broth. Low-sodium broth is recommended so you can control the saltiness of the stew yourself. You can also use water if you don’t have broth, but broth will enhance the overall flavor.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: Diced tomatoes add acidity, sweetness, and body to the stew. Using undrained tomatoes adds extra liquid and flavor. You can use fire-roasted diced tomatoes for a slightly smokier flavor.
• 1 large Carrot, chopped: Carrot adds sweetness, color, and a touch of texture to the stew. Chop it into roughly ½-inch pieces to ensure even cooking.
• 1 large Potato, peeled and cubed: Potato contributes heartiness and creaminess to the stew. Use a starchy potato like Yukon Gold or Russet. Peel and cube it into ¾-inch to 1-inch pieces. You could also use sweet potatoes for a slightly different flavor profile and added sweetness.
• 1 cup Spinach, roughly chopped (or other leafy greens like kale or collard greens): Spinach (or other leafy greens) adds a boost of nutrients, color, and a slight earthy flavor. Add it towards the end of cooking so it wilts but doesn’t become mushy. Kale or collard greens will need to be added earlier in the cooking process as they take longer to soften.

Seasoning and Finishing Touches:

• 1 teaspoon Salt, or to taste: Salt is essential for enhancing all the flavors in the stew. Start with 1 teaspoon and adjust to your taste as you cook. Remember that berbere spice blends can sometimes contain salt, so taste before adding more.
• ½ teaspoon Black Pepper, or to taste: Black pepper adds a touch of spice and depth. Adjust to your preference.
• Lemon Juice, for serving (optional): A squeeze of fresh lemon juice brightens up the stew just before serving, adding a lovely zing and balancing the richness of the spices.
• Fresh Cilantro or Parsley, chopped, for garnish (optional): Fresh herbs add a pop of color and freshness as a garnish. Cilantro or parsley are both good choices.

This detailed ingredient list ensures you have everything you need to create a flavorful and authentic Ethiopian Berbere Spice Lentil Stew. Don’t hesitate to adjust vegetables based on your preferences or what you have available, but be sure to use a good quality berbere spice blend as it is the defining flavor element of this dish.

Instructions: How to Make Ethiopian Berbere Spice Lentil Stew

Now that you have all your ingredients ready, let’s walk through the step-by-step instructions for making this flavorful Ethiopian Berbere Spice Lentil Stew. Follow these directions carefully, and get ready to enjoy a fragrant and satisfying meal that’s both healthy and delicious.

Step 1: Build the Aromatic Base

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until softened and translucent.
2. Add Garlic and Ginger: Add the minced garlic and minced ginger to the pot. Cook for another 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic or ginger, as they can become bitter quickly.

Step 2: Bloom the Berbere Spice

1. Add Berbere Spice: Add the berbere spice blend to the pot. Stir continuously for 1-2 minutes, until the spices become fragrant and aromatic. This step, called “blooming” the spices, helps to release their full flavor and aroma. Be careful not to burn the spices; reduce the heat slightly if they start to smoke.

Step 3: Simmer the Stew

1. Add Lentils, Broth, and Tomatoes: Add the rinsed red lentils, vegetable broth, and undrained diced tomatoes to the pot. Stir well to combine all ingredients.
2. Add Vegetables: Add the chopped carrots and cubed potatoes to the pot. Stir again.
3. Season and Simmer: Add salt and black pepper. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, and the vegetables are cooked through. Stir occasionally to prevent sticking to the bottom of the pot. If the stew becomes too thick, you can add a little more vegetable broth or water to reach your desired consistency.

Step 4: Finish and Serve

1. Stir in Spinach: In the last 5 minutes of cooking, stir in the chopped spinach (or other leafy greens). Cook until the spinach is wilted and bright green.
2. Taste and Adjust Seasoning: Taste the stew and adjust seasoning as needed. You may want to add more salt, pepper, or berbere spice to your liking.
3. Serve Hot: Ladle the Ethiopian Berbere Spice Lentil Stew into bowls.
4. Optional Garnishes: Garnish with a squeeze of fresh lemon juice and chopped fresh cilantro or parsley, if desired.

Tips for Success:

• Don’t Overcook the Lentils: Red lentils cook relatively quickly. Keep an eye on them and avoid overcooking, which can make the stew mushy. They should be tender and broken down, but not completely disintegrated.
• Adjust Spice Level: Berbere spice blends vary in heat. Start with 2 tablespoons and taste the stew after simmering. Add more berbere spice gradually if you want a spicier stew. You can also add a pinch of cayenne pepper for extra heat.
• Consistency: If you prefer a thicker stew, you can simmer it uncovered for the last 5-10 minutes to allow some of the liquid to evaporate. For a thinner stew, add more broth or water.
• Vegetable Variations: Feel free to add other vegetables you enjoy, such as bell peppers, zucchini, or sweet potatoes. Just adjust cooking times accordingly.
• Make it Ahead: This stew is even more flavorful the next day, as the flavors meld together. It’s a great make-ahead meal.

Following these instructions will guide you to create a delicious and authentic Ethiopian Berbere Spice Lentil Stew. Enjoy the rich flavors and comforting warmth of this wonderful dish!

Nutrition Facts for Ethiopian Berbere Spice Lentil Stew

Understanding the nutritional profile of your meals is helpful for making informed choices about your diet. Here’s a breakdown of the estimated nutrition facts for one serving of Ethiopian Berbere Spice Lentil Stew. Please remember that these are approximate values and can vary based on specific ingredient brands, portion sizes, and variations in the recipe.

Servings: 6-8 servings (depending on portion size)

Serving Size: Approximately 1.5-2 cups

Approximate Nutrition Facts Per Serving (based on 6 servings):

• Calories: 250-350 kcal
  • This is a relatively low-calorie and nutrient-dense meal.
• Protein: 12-15 grams
  • Lentils are an excellent source of plant-based protein, making this stew a satisfying and protein-rich option.
• Fat: 8-12 grams
  • Primarily from olive oil. This is a moderate amount of healthy fats.
• Saturated Fat: 1-2 grams
  • Low in saturated fat.
• Cholesterol: 0 mg
  • Cholesterol-free, as it is a plant-based dish.
• Sodium: 400-600 mg
  • Sodium content can vary depending on the vegetable broth and canned tomatoes used. Using low-sodium broth and no-salt-added tomatoes can reduce sodium levels.
• Carbohydrates: 40-50 grams
  • From lentils, potatoes, carrots, and tomatoes.
• Fiber: 15-20 grams
  • Extremely high in dietary fiber, thanks to the lentils and vegetables. Fiber is beneficial for digestion, satiety, and blood sugar control.
• Sugar: 8-12 grams (naturally occurring sugars from vegetables and tomatoes)
  • Low in added sugars.
• Vitamins and Minerals:
  • Rich in Vitamin A (from carrots and spinach)
  • Good source of Vitamin C (from tomatoes)
  • Good source of Iron (from lentils and spinach)
  • Good source of Potassium (from potatoes and lentils)
  • Good source of Folate (from lentils and spinach)

Health Benefits:

• Plant-Based Protein: Excellent source of plant-based protein, suitable for vegetarians and vegans.
• High in Fiber: Very high in dietary fiber, promoting digestive health, satiety, and stable blood sugar levels.
• Nutrient-Rich: Packed with vitamins, minerals, and antioxidants from lentils, vegetables, and spices.
• Low in Fat and Saturated Fat: Relatively low in total fat and saturated fat, making it a heart-healthy choice.
• Gluten-Free (naturally): Naturally gluten-free, suitable for those with gluten sensitivities or celiac disease.

Important Considerations:

• Sodium Content: Be mindful of sodium levels, especially if you are watching your sodium intake. Choose low-sodium broth and no-salt-added canned tomatoes.
• Spice Level: Berbere spice blend can vary in heat. Adjust the amount to your spice preference.
• Portion Control: While this stew is healthy, be mindful of portion sizes to manage calorie intake, especially if served with accompaniments like injera or bread.

This nutritional information highlights the Ethiopian Berbere Spice Lentil Stew as a highly nutritious and wholesome meal. It’s a great choice for those looking for plant-based, fiber-rich, and flavorful options.

Preparation Time for Ethiopian Berbere Spice Lentil Stew

Planning your cooking time is essential for a smooth and enjoyable meal preparation experience. Here’s a breakdown of the estimated preparation and cooking time for Ethiopian Berbere Spice Lentil Stew:

• Prep Time: 20-25 minutes
  • This includes time for:
    • Chopping vegetables (onion, carrot, potato, garlic, ginger) – 15-20 minutes
    • Rinsing lentils – 2 minutes
    • Measuring out spices and other ingredients – 3-5 minutes
• Cook Time: 30-35 minutes
  • Sautéing Aromatics & Spices: 10-12 minutes
  • Simmering Stew: 20-23 minutes
• Total Time (Approximate): 50-60 minutes

Time Saving Tips:

• Pre-chop Vegetables: Chop your onions, carrots, potatoes, garlic, and ginger ahead of time (even the day before) and store them in airtight containers in the refrigerator to save significant prep time on cooking day.
• Use Pre-minced Garlic and Ginger (optional): While fresh is best, using pre-minced garlic and ginger from jars can save a few minutes of prep time, especially on busy weeknights.
• Quick Cooking Lentils: Red lentils cook very quickly, significantly reducing the overall cooking time compared to stews made with other types of lentils or beans.

Planning Considerations:

• Weeknight Meal: With a total time of around an hour, this Ethiopian Berbere Spice Lentil Stew is perfectly manageable for a weeknight dinner, especially if you utilize time-saving prep tips.
• Weekend Meal Prep: This stew is excellent for meal prepping. You can make a large batch on the weekend and enjoy it throughout the week for lunches or dinners. It stores and reheats beautifully.
• Guest Dinner: This stew is flavorful and impressive enough to serve to guests, especially if you pair it with injera and other Ethiopian side dishes. Making it ahead of time allows the flavors to deepen and simplifies your hosting duties.

By understanding the preparation and cooking time, you can easily plan when to start cooking to have dinner ready when you want it. This stew is a relatively quick and easy option for a flavorful and healthy meal.

How to Serve Ethiopian Berbere Spice Lentil Stew

Serving Ethiopian Berbere Spice Lentil Stew is an opportunity to create a truly immersive and delicious dining experience. While the stew is fantastic on its own, the right accompaniments and serving style can elevate it to another level. Here are several suggestions for how to serve your stew, embracing both traditional and convenient approaches:

Traditional Ethiopian Serving Style:

• Injera – The Essential Accompaniment:
  • Injera is a sourdough-risen flatbread with a spongy texture, a staple of Ethiopian cuisine. It’s traditionally used to scoop up stews and other dishes. Serving the lentil stew with injera is the most authentic way to enjoy it.
  • How to Serve with Injera: Place a few pieces of injera on a large platter or individual plates. Ladle the lentil stew in the center of the injera. Tear off pieces of injera to scoop up the stew – forks and spoons are generally not used in traditional Ethiopian dining.
• Communal Platter (Gursha):
  • In Ethiopian culture, sharing food is a central part of meals. Consider serving the stew on a large communal platter lined with injera, allowing everyone to eat from the same dish.
  • Gursha (Optional): “Gursha” is the act of feeding someone else in the mouth as a sign of respect and affection. While not necessary for a home meal, it’s a beautiful cultural element to be aware of.
• Side Dishes (Optional but Recommended for a Feast):
  • To create a more complete Ethiopian meal, consider adding other vegetarian side dishes, such as:
    • Gomen (Collard Greens): Braised collard greens, often seasoned with garlic, onions, and spices.
    • Atakilt Wat (Cabbage and Potato Stew): A mild and flavorful cabbage and potato stew, providing a contrast to the spiciness of the lentil stew.
    • Shiro Wot (Chickpea Stew): Another flavorful stew, often made with ground chickpeas and berbere spice.
    • Salad: A simple salad with a light vinaigrette can provide a refreshing counterpoint to the rich stews.

Convenient and Westernized Serving Options:

• Bowls with Bread:
  • For a more casual and Western-style meal, serve the lentil stew in bowls.
  • Crusty Bread: Serve with crusty bread, pita bread, or naan for dipping and scooping up the stew if you don’t have injera available.
  • Rice or Quinoa: You can also serve the stew over cooked rice or quinoa for a grain-based meal, although this is less traditional.
• Toppings and Garnishes:
  • Yogurt or Sour Cream (Dairy or Vegan): A dollop of plain yogurt or sour cream (dairy or vegan alternatives) can add a cooling and creamy element, especially if the stew is quite spicy.
  • Fresh Herbs: Garnish with fresh cilantro, parsley, or even mint for a pop of freshness and color.
  • Lemon or Lime Wedges: Offer lemon or lime wedges for squeezing over the stew to brighten the flavors.
  • Hot Sauce (Optional): For those who like extra heat, offer a side of hot sauce.

Presentation Ideas:

• Earthenware Bowls: If you have them, serving the stew in earthenware bowls can enhance the rustic and authentic feel.
• Colorful Garnishes: Use colorful garnishes like fresh herbs and lemon wedges to make the bowls visually appealing.
• Warm Plates or Bowls: Warm plates or bowls help keep the stew hot for longer.
• Family Style or Individual Bowls: Serve family-style on a platter or in individual bowls, depending on your preference and the occasion.

By considering these serving suggestions, you can create a wonderful dining experience centered around your delicious Ethiopian Berbere Spice Lentil Stew, whether you are aiming for a traditional Ethiopian meal or a more casual and convenient approach.

Additional Tips for Perfect Ethiopian Berbere Spice Lentil Stew

Making delicious Ethiopian Berbere Spice Lentil Stew is quite straightforward, but a few extra tips can help you achieve truly exceptional results. Here are five additional tips to elevate your stew and ensure it’s flavorful, authentic, and perfectly cooked:

1. Use Fresh, High-Quality Berbere Spice: The berbere spice blend is the defining flavor element of this stew, so using a fresh, high-quality blend is crucial. If your berbere has been sitting in your pantry for a long time, it may have lost some of its potency and aroma. Whenever possible, buy berbere spice from a reputable source, ideally from a spice shop or online retailer specializing in Ethiopian spices. If you can smell the spices when you open the container, that’s a good sign of freshness. Consider making your own berbere blend from scratch for ultimate freshness and customization (recipes are widely available online).
2. Bloom the Berbere Spice Properly: Blooming the berbere spice in hot oil is a critical step for unlocking its full flavor potential. Don’t skip this step! When you add the berbere to the hot oil, stir it continuously for 1-2 minutes until it becomes very fragrant and aromatic. Be careful not to burn the spices, as this will make them bitter. Blooming in oil helps to release the volatile oils and aromas of the spices, enhancing their flavor and allowing them to infuse the entire stew more effectively.
3. Don’t Skimp on Aromatics: Onions, garlic, and ginger are the foundation of flavor in this stew. Sautéing them properly until they are softened and fragrant is essential. Take your time sautéing the onions until they are translucent, and then add the garlic and ginger and cook until fragrant. This builds a deep and complex flavor base for the stew before you even add the lentils and spices. Fresh ginger is particularly important for authentic Ethiopian flavor; try not to substitute with ground ginger if possible.
4. Control the Spice Level to Your Preference: Berbere spice blends can vary significantly in heat level. Some are quite mild, while others are quite fiery. Start with 2 tablespoons of berbere spice in the recipe and taste the stew after it has simmered for about 15-20 minutes. If you want a spicier stew, gradually add more berbere spice, a teaspoon at a time, until you reach your desired level of heat. You can also add a pinch of cayenne pepper for extra heat if your berbere blend is milder than you prefer. Remember, you can always add more spice, but you can’t easily take it away, so add gradually.
5. Simmer for Flavor Development: Simmering the stew for the recommended time (20-25 minutes) is crucial for allowing the flavors to meld together and deepen. Don’t rush the simmering process. Low and slow simmering allows the lentils to break down, the vegetables to soften, and all the spices to infuse the broth, creating a richer and more complex flavor profile. If you have extra time, you can even simmer the stew for a bit longer (up to 30-40 minutes) for even more developed flavor.

By following these additional tips, you’ll be well on your way to making Ethiopian Berbere Spice Lentil Stew that is not only delicious but also authentically flavored, perfectly spiced, and deeply satisfying. These small details can make a significant difference in the final result!

Frequently Asked Questions (FAQ) about Ethiopian Berbere Spice Lentil Stew

Have questions about making Ethiopian Berbere Spice Lentil Stew? You’re not alone! Here are five frequently asked questions to help you troubleshoot and master this flavorful and healthy recipe:

Q1: Can I make Ethiopian Berbere Spice Lentil Stew vegan?

A: Yes, this recipe is inherently vegan! All the ingredients in the base recipe are plant-based: lentils, vegetables, spices, and vegetable broth. There are no animal products in the standard recipe, making it a naturally vegan and vegetarian-friendly dish. When serving, ensure any accompaniments or toppings you offer are also vegan if needed (e.g., use vegan yogurt or sour cream alternatives).

Q2: I can’t find berbere spice blend. What can I use as a substitute?

A: Berbere spice blend is essential for the authentic flavor of this stew, and there isn’t a perfect one-to-one substitute. However, if you absolutely cannot find berbere spice, you can create a close approximation by blending together the following spices:

• 2 tablespoons Chili Powder (American-style blend, not pure chili)
• 1 tablespoon Paprika (smoked paprika is even better)
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• ½ teaspoon Garlic Powder
• ½ teaspoon Ginger Powder
• ¼ teaspoon Cinnamon
• ¼ teaspoon Allspice
• Pinch of Cayenne Pepper (or more to taste, for heat)

Mix these spices together well. This blend will capture some of the warm, smoky, and savory notes of berbere, but it won’t be exactly the same. It’s highly recommended to try to find authentic berbere spice blend for the best results. Check online retailers or specialty spice shops.

Q3: Can I make this stew in a slow cooker or Instant Pot?

A: Yes, you can adapt this recipe for both slow cooker and Instant Pot cooking.

• Slow Cooker: Sauté the onions, garlic, and ginger in a skillet as directed in Step 1 of the recipe. Then, transfer the sautéed aromatics to your slow cooker. Add the berbere spice, lentils, broth, tomatoes, carrots, and potatoes. Stir well. Cook on low for 6-8 hours or on high for 3-4 hours, or until the lentils are tender and the vegetables are cooked through. Stir in spinach during the last 30 minutes of cooking.
• Instant Pot: Use the “Sauté” function to sauté the onions, garlic, and ginger in the Instant Pot as directed in Step 1. Add the berbere spice and bloom for 1 minute. Then, add the lentils, broth, tomatoes, carrots, and potatoes. Stir well. Seal the Instant Pot and cook on “Manual” or “Pressure Cook” mode for 8-10 minutes. Allow for natural pressure release for 10-15 minutes, then quick release any remaining pressure. Stir in spinach after pressure cooking.

Both methods are convenient and result in a flavorful stew. Slow cooking enhances flavor development over a longer period, while the Instant Pot offers a faster cooking time.

Q4: My stew is too thick/too thin. How do I adjust the consistency?

A: Adjusting the consistency of the stew is easy:

• Stew is too thick: Add more vegetable broth or water, a ½ cup at a time, until you reach your desired consistency. Simmer for a few more minutes to allow the flavors to meld.
• Stew is too thin: Simmer the stew uncovered for a longer period (5-10 minutes or more) to allow some of the liquid to evaporate and the stew to thicken. You can also mash some of the lentils and potatoes against the side of the pot to thicken the stew naturally. Alternatively, you can mix 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew and cook for a few minutes until thickened.

Q5: Can I freeze Ethiopian Berbere Spice Lentil Stew?

A: Yes, Ethiopian Berbere Spice Lentil Stew freezes very well! This makes it a great option for meal prepping and batch cooking.

1. Cool Completely: Allow the cooked stew to cool completely to room temperature.
2. Portion and Freeze: Portion the stew into freezer-safe containers or bags. Leave a little headspace in containers as liquids expand when frozen.
3. Freeze: Freeze for up to 2-3 months.
4. Thaw and Reheat: Thaw the frozen stew in the refrigerator overnight or in the microwave. Reheat on the stovetop or in the microwave until heated through. You may need to add a little water or broth when reheating as the stew may thicken slightly after freezing.

Frozen stew is a convenient and delicious option for a quick and healthy meal anytime.

We hope these FAQs address your questions and empower you to confidently create and enjoy delicious Ethiopian Berbere Spice Lentil Stew! Happy cooking!

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