As with many Ethiopian dishes, key wat—spicy beef stew—gets its flavor from the ubiquitous berbere spice mix. Beef, garlic, and onions make up the majority of the other ingredients, making this a simple yet flavorful dish that is traditionally served with injera.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Wash cubed beef well under cool water, pat dry with a paper towel, and place in refrigerator.
- Finely chop onions in a blender or food processor, until almost puréed.
- Place onions in a heavy cooking pot. Cook on medium heat until they dry out and become a reddish-brown color.
- Add water and berbere to the pot. Cook for 25–30 minutes, stirring occasionally and adding more water as needed so the sauce doesn't dry out.
- Reduce heat to low and add beef. Simmer for 45–60 minutes, adding small amounts of water as needed to prevent onions and meat from sticking to bottom of pan.
- Add butter and salt to pan. If sauce is getting too dry, or burning or sticking, add more water.
- Simmer for an additional 60 minutes, stirring periodically.
- Just before removing from heat, stir in freshly minced garlic.
- Remove from heat, transfer to a serving dish, and serve with injera.
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