This Ethiopian Beef Stew, also known as Doro Wat, is a warm dish filled with tender beef simmered in a rich, spicy sauce. It’s perfect for those who love a bit of zing!
The aroma while it cooks is simply irresistible. I could just sit and sniff it all day! 😂 Pair it with some rice or injera to soak up that tasty goodness. Yum!
Key Ingredients & Substitutions
Beef: Chuck or stewing beef works best because it becomes tender as it cooks slowly. If you’re looking for a leaner option, consider using sirloin or even lamb for a different twist.
Berbere Spice Blend: This mix is essential for the stew’s flavor. If you don’t have it, a combination of paprika, cumin, coriander, and a pinch of cayenne will do. You can find berbere at specialty stores or make your own if you’re feeling adventurous!
Niter Kibbeh: This is a spiced Ethiopian clarified butter. You can substitute it with unsalted butter or ghee. For a dairy-free option, olive oil or coconut oil works well too.
Hard-Boiled Eggs: Adding eggs is optional but traditional. If you don’t eat eggs, feel free to leave them out without affecting the stew’s flavor.
How Do You Make the Onions Perfectly Golden?
Cooking the onions slowly is key to developing a rich base for your stew. Here’s how to get that perfect golden color:
- Heat your pot on medium heat and add enough oil to cover the bottom.
- Once the oil is shimmering, add the finely chopped onions. Stir occasionally to prevent burning.
- Cook for 15-20 minutes, allowing the onions to soften and turn golden brown. Don’t rush the process; patience pays off!
- If they start to stick, lower the heat and add a splash of water to loosen them up.
Following these steps ensures your stew gets that deep flavor from the onions that makes all the difference!
Ethiopian Beef Stew (Sega Wat)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck or stewing beef, cut into chunks
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 tbsp berbere spice blend
- 1/4 cup niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 2 tbsp vegetable oil
- 2 cups beef broth or water
- 2-3 hard-boiled eggs (optional)
- Salt to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Ethiopian Beef Stew will take about 2.5 to 3 hours to prepare. You’ll spend around 30 minutes on prep work, like chopping and browning, and then the stew will simmer away for 1.5 to 2 hours until that beef is meltingly tender. The wait is worth it!
Step-by-Step Instructions:
1. Sauté the Onions:
In a heavy-bottomed pot, heat the vegetable oil over medium heat. Add the finely chopped onions. Sauté them, stirring frequently, until they turn soft and golden brown. This should take about 15-20 minutes. Take your time with this step, as it helps develop a rich flavor for your stew!
2. Add Garlic and Ginger:
Once your onions are beautifully golden, add the minced garlic and ginger to the pot. Cook for an additional 2-3 minutes, stirring until you can smell their delightful aroma.
3. Mix in the Spices:
Stir in the berbere spice blend, making sure it combines well with the onions and aromatics. Allow the spices to toast gently for about 2 minutes—it enhances their flavor!
4. Incorporate Niter Kibbeh:
Add the niter kibbeh (or unsalted butter) into the pot and stir until it’s melted and fully combines with the spice mixture. Your kitchen is about to smell amazing!
5. Brown the Beef:
Add the beef chunks to the pot, stirring them around to ensure they’re well coated with the spicy onion mixture. Brown the beef on all sides for about 5-7 minutes. This step adds extra flavor to the meat.
6. Simmer the Stew:
Pour in the beef broth or water, making sure it just covers the beef. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, stirring occasionally. The goal is for the beef to become very tender, so keep an eye on it and add water if it looks too dry.
7. Add Hard-Boiled Eggs (Optional):
If you’re using hard-boiled eggs, gently add them to the stew during the last 15 minutes of cooking. This allows them to warm up and soak in the lovely flavors.
8. Season and Serve:
Once the beef is tender, season your stew with salt to taste. Serve it hot, garnished with fresh chopped cilantro or parsley. Pair your stew with injera (Ethiopian flatbread) or rice to soak up all that delicious sauce!
Enjoy this hearty stew full of rich, spicy flavors that will transport your taste buds straight to Ethiopia. It’s perfect for sharing with friends and family. Happy cooking!
Can I Use a Different Cut of Beef?
Absolutely! While chuck or stewing beef is best for this recipe due to its tenderness after slow cooking, you can also try using sirloin or brisket. Just make sure to adjust the cooking time as leaner cuts may cook faster.
Can I Make This Recipe Spicier?
If you love heat, you can add more berbere spice or even a pinch of cayenne pepper when you mix in the spices. Just remember that berbere already has some heat, so start with a little extra and taste as you go!
What Should I Serve with Ethiopian Beef Stew?
This stew is traditionally served with injera, a soft Ethiopian flatbread that is perfect for scooping up the stew. If you can’t find injera, serve the stew over rice or with crusty bread to soak up the delicious sauce.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
