Sega Wat (Spicy Ethiopian Beef Stew)

• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 750 grams (1.5 lbs) beef, cubed
• 2 tablespoons berbere spice blend
• 1 tablespoon tomato paste
• 1 teaspoon ground paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 cups beef broth or water
• Fresh parsley or cilantro, chopped, for garnish

Ingredients for 4 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   OvenStovetop
2. 2

   Add the chopped onions to the pot and sauté until they become translucent and slightly browned.

3. 3

   Add the minced garlic to the pot and sauté for an additional minute until fragrant.

4. 4

   Stir in the berbere spice blend, tomato paste, ground paprika, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic.

5. 5

   Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.

6. 6

   Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.

   Stovetop
7. 7

   Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.

   Stovetop
8. 8

   Taste the stew and adjust the seasoning with salt and pepper if needed.

9. 9

   Remove the pot from the heat and let rest for a few minutes before serving.

10. 10

    Garnish with fresh chopped parsley or cilantro. Serve hot with injera or bread, and savor the bold and spicy flavors of this traditional Ethiopian beef stew.