key wat (ethiopian spicy stewed beef)
Delicious Rawspicebar's KEY WAT (ETHIOPIAN SPICY STEWED BEEF) recipe. Key wat is an Ethiopian style stew that is typically prepared with fall apart chicken, beef, lamb or a variety of vegetables. The cornerstone of this dish is a spice blend called berbere spice, a deeply flavorful, spicy blend of cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, ginger, black pepper, paprika, cinnamon, and dried red chiles. These spices are all toasted and freshly ground and is similar to how garam masala is used in India.
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method
Slow Cooker Crock Pot
Ingredients For key wat (ethiopian spicy stewed beef)
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1 Tbsprawspicebar's berbere spice
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1 lbstew beef, cubed
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canola oil
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1onion, diced
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2cloves garlic, minced
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2 ccanned, chopped tomatoes
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2 cbeef stock
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salt & pepper, to taste
How To Make key wat (ethiopian spicy stewed beef)
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1Heat canola oil in a large Dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches, 3-4 minutes per side. Remove browned beef to a plate.
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2Add more canola oil and reduce heat to medium. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
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3Add Berbere Spice and cook for 1-2 minutes, until fragrant.
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4Add chopped tomatoes and cook, about 3-5 minutes. Add beef stock and beef and bring to a boil. Reduce heat to medium-low to simmer.
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5Simmer beef, 1-2 hours. Remove beef and shred with two forks. Add beef back to the stock mixture and simmer, 15-20 minutes.
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6Serve with injera, couscous, or butternut squash.
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