Key Wat  (ethiopian Spicy Beef Stew) Recipe

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KEY WAT (Ethiopian Spicy Beef Stew)

Marsha Gardner

By
@mrdick1950

The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). Any flat bread will do.

Injera is used in Ethiopia to eat the meal. They pinch the food and then scoop it up and eat.


Featured Pinch Tips Video

Comments:

Serves:

4-6

Ingredients

1 1/2 lb
beef, cut into 1 inch cubes
3 Tbsp
canola oil
2 Tbsp
ghee, niter kibbeh or butter
1 small
onion, finely chopped
2 clove
garlic, finely chopped
2 tsp
berbere seasoning, i posted this
2 Tbsp
tomato paste
1/2 tsp
sugar
2 c
beef stock
2 tsp
kosher or sea salt

Directions Step-By-Step

1
Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).
2
Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
3
Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
4
Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.

About this Recipe

Course/Dish: Beef