Don't wait too long to discover how delicious this Spicy Ethiopian Stewed Beef (Key Wat) with Berbere Spice recipe is. Experience the burst of flavors as you sink your teeth on the tender meaty goodness of this palatable dish.
Serves 4 to 6
- 1 lb stew beef, cut into 1 inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil, separated
- 1 small onion, diced
- 2 tsp minced garlic
- 1 tbsp Berbere spice (less if you’re sensitive to spice)
- 2 tbsp tomato paste
- ½ tsp sugar
- 2 cups beef stock (or 2 cups water and a beef bullion)
- For the stewed beef, heat 1 tablespoon olive oil in a large dutch oven over medium-high heat. Season the beef with the salt and pepper. Brown the beef in batches in the dutch oven, removing to a plate to catch its juices.
- Without cleaning the dutch oven, add the remaining tablespoon of olive oil. Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes. Add the garlic and cook for another minute.
- Add the tomato paste, berbere seasoning, and sugar to the onions and garlic. Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil. Reduce the heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove the beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add the beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera or couscous.
- If you’d like to cook this in your crock pot, follow the instructions until you’ve caramelized the onions. Add all remaining ingredients, caramelized onions, and beef to the crock pot and cook on low for 6-8 hours. Before serving, shred the beef by pulling the chunks apart with two forks and return to the crock pot and cook on high for 15 minutes.
Click here to buy Berbere and other herbs and spices
Photo Credit to: Feastie