Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Recipe by Mahteme
READY IN: 1hr 30mins


  • 3
    medium red onions
  • 12
    cup spiced butter (also know as tesmi or kbe)
  • 14
    cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
  • 1
    cup canned crushed tomatoes
  • 2
    lbs beef (preferably a beef brisket or any cut of your favorite beef)


  • Chop onions into small fine pieces.
  • Heat a shallow deep pan, about 3 to 4 inches deep.
  • Add half of the spiced butter.
  • Once butter is melted add the chopped onions and cook it until the onion is caramelized.
  • Be sure not to burn the onions, keep stirring!
  • Add the chili paste to the cooked onions.
  • Mix it well by adding a drop of water at a time as needed.
  • Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
  • Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
  • Cut beef into small bite sizes, about ½ inch cubes.
  • Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
  • Add the remainder of the spiced butter and mix well.
  • Let cook of about 5 more minutes.
  • Depending on your personal desire, you may add more water to bring it to the consistency you like.