Ethiopian Spicy Beef Stew Key Wat Recipes

ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT

Ethiopian Beef Stew | Key Wat in Instant Pot image

This easy Key Wat recipe is a hearty Ethiopian beef stew seasoned with warm and earthy berbere spice cooked until fall-apart tender in an Instant Pot or stovetop.

Provided by Aneesha Gupta

Time 55m

Number Of Ingredients 20

Ingredients

3 tablespoons ghee (or butter)
1½ cups finely chopped onion ((about 1 large onion) )
1 tablespoon crushed ginger-garlic (1/2 inch ginger + 2 cloves garlic OR 1/2 teaspoon ginger powder + 1/2 teaspoon garlic powder)
1 teaspoon salt (if using berbere blend, check for salt in ingredients)
3 tablespoons tomato paste
2 tablespoons berbere seasoning (add 1-1½ for mild (see substitute below))
1 tablespoon fried onions (optional - adds a deep color)
2 teaspoons ground coriander
1 cup water (divided)
1½ lbs beef stew meat ((cut in 1-inch pieces))
½ teaspoon sugar
salt (to taste (depends on salt content in berbere spice mix))
½ teaspoon ground black pepper
½ teaspoon turmeric powder
1½ tablespoons coriander powder
2 teaspoons ground cumin
½ teaspoon ground nutmeg
1 tablespoon paprika ((if using smoked - reduce to 2 teaspoon))
½ teaspoon cayenne pepper
1 tablespoon garam masala

Steps:

Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency. Serve with the traditional sourdough flatbread, injera.
Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with the traditional sourdough flatbread, injera.

Nutrition Facts : Calories 137 kcal, Carbohydrate 10 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 739 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

KEY WAT (SPICY ETHIOPIAN STEWED BEEF)

Key Wat (Spicy Ethiopian Stewed Beef) image

Make and share this Key Wat (Spicy Ethiopian Stewed Beef) recipe from Food.com.

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 set 1 tbsp rawspicebar's freshly ground berbere
2 set 1 tbsp rawspicebar's freshly ground berbere
3 set 1 lb stewing beef, cut into 1 inch cubes
4 set 2 tbsp canola oil, separated
5 set 1 onions, diced
6 set 2 garlic cloves, minced
7 set 1 tbsp rawspicebar's freshly ground berbere
8 set 1 cup chopped canned tomatoes
9 set 1/2 tsp sugar
10 set 2 cups beef stock (or 2 cups water and a beef bullion)
11 . set salt & pepper, to season 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).

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