Ethiopian Beef Stew Key Wat In Instant Pot Recipes

KEY WAT (SPICY ETHIOPIAN STEWED BEEF)

Steps:

• Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
• Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
• Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
• Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
• Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
• Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.