Spicy Ethiopian Stewed Beef ( Key Wat )
This Spicy Ethiopian Stewed Beef recipe from Food52 will definitely satisfy to any spicy food lovers. Easy to cook, this recipe is great if you want to impress anyone how a great chef you are!
Yield: 4-6 servings
- 1 tbsp Berbere
- 1/2 tbsp Mitmita
- 1 piece stew beef, cut into 1 inch cubes
- 2 tbsp canola oil, separated
- 1 piece onion, diced
- 2 pieces cloves garlic, minced
- 1 cup chopped, canned tomatoes
- 1/2 tbsp sugar
- 2 cups beef stock (or 2 cups water and a beef bullion)
- 1 cup Salt & pepper, to season beef
- Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
- Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
- Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
- Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
- Serve with injera, couscous or butternut squash mash.
Click here to buy Mitmita and other herbs and spices
Photo Credit to: Food52