Key Wat (Spicy Ethiopian Stewed Beef)
photo by RawSpiceBar
- Ready In:
- 1 set 1 tbsp rawspicebar's freshly ground berbere
- 2 set 1 tbsp rawspicebar's freshly ground berbere
- 3 set 1 lb stewing beef, cut into 1 inch cubes
- 4 set 2 tbsp canola oil, separated
- 5 set 1 onions, diced
- 6 set 2 garlic cloves, minced
- 7 set 1 tbsp rawspicebar's freshly ground berbere
- 8 set 1 cup chopped canned tomatoes
- 9 set 1/2 tsp sugar
- 10 set 2 cups beef stock (or 2 cups water and a beef bullion)
- 11 . set 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 RawSpiceBar's 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 (see RawSpiceBar's monthly blog for recipes).
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