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Siga Wat (Ethiopian Beef Stew) with Berbere Seasoning

Ingredients:

  • 2 lbs beef chuck, cut into bite-sized pieces

  • 2 large onions, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons fresh ginger, minced

  • 3 tablespoons Berbere spice blend

  • 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter

  • 1 cup beef broth

  • 1 can (14.5 oz) diced tomatoes

  • 1 tablespoon tomato paste

  • Salt to taste

  • Fresh cilantro for garnish (optional)

  • Injera (Ethiopian sourdough flatbread) for serving

Instructions:

  1. Caramelize the Onions:

  • In a large pot or Dutch oven, heat the niter kibbeh or unsalted butter over medium heat. Add the finely chopped onions and cook, stirring frequently, until they are deeply caramelized and have a rich brown color. This can take about 20-30 minutes. Be patient, as this step is crucial for developing the stew's flavor.

  1. Add Garlic and Ginger:

  • Once the onions are caramelized, add the minced garlic and ginger to the pot. Cook for another 2-3 minutes, stirring constantly, until the garlic and ginger are fragrant.

  1. Add Berbere and Beef:

  • Stir in the Berbere spice blend and cook for 2 minutes to toast the spices and enhance their flavor. Add the beef pieces to the pot, stirring to coat them with the spice mixture. Cook until the beef is browned on all sides.

  1. Add Tomatoes and Broth:

  • Stir in the diced tomatoes, tomato paste, and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking and burning.

  1. Adjust Seasoning:

  • Taste the stew and adjust the seasoning with salt if needed. If the stew is too thick, you can add a little more beef broth or water to reach your desired consistency.

  1. Serve:

  • Garnish with fresh cilantro if desired. Serve the Siga Wat hot, accompanied by injera.




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