Berbere-Spiced Beef Stew with Teff Flatbread and Collard Greens

Prepare the flatbread dough: In a medium bowl, combine 1 cup teff flour, 0.5 cup all-purpose flour, and 0.5 teaspoon kosher salt. Add 0.75 cup warm water and mix until a soft dough forms. Knead for 2 minutes, cover with a damp towel, and let rest while preparing the stew.

Season the beef: Pat 1.5 lbs beef stew meat dry with paper towels. Toss with 2 tablespoons berbere spice blend and 0.5 teaspoon kosher salt until evenly coated.

Sear the beef: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the seasoned beef in a single layer and sear for 3-4 minutes per side until browned. Remove beef to a plate and set aside.

Build the stew base: In the same pot, add 1 tablespoon olive oil. Add 1 diced large yellow onion and sauté for 4-5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.

Add tomato paste and deglaze: Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly. Pour in 2 cups beef broth, scraping up any browned bits from the bottom of the pot.

Simmer the stew: Return the seared beef and any accumulated juices to the pot. Add 1 teaspoon honey and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until beef is tender, stirring occasionally.

Cook the collard greens: While the stew simmers, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped collard greens (from 1 bunch) and 0.25 cup water. Cover and cook for 8-10 minutes, stirring occasionally, until greens are tender and wilted. Season with a pinch of salt.

Cook the flatbreads: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin 6-inch round. Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and bread puffs slightly. Keep warm wrapped in a clean kitchen towel.

Finish and serve: Taste the stew and adjust seasoning with additional salt if needed. Divide the stew among 4 bowls. Serve alongside the warm teff flatbreads and collard greens.