Eritrean Ethiopian Beef Stew Tsebhi Sga or Key Wet
Dive into the rich, bold flavors of East Africa with this Eritrean-Ethiopian Beef Stew, known as Tsebhi Sga or Key Wet. This hearty, slow-simmered dish features tender cubes of beef bathed in a deeply spiced, velvety sauce made with finely sautéed onions, tomato paste, and the vibrant berbere spice blend, a hallmark of Ethiopian and Eritrean cuisine. Enhanced with aromatic garlic, ginger, and optional cardamom for added depth, this stew is simmered to perfection, creating a savory, comforting meal that pairs beautifully with injera, rice, or bread. Perfect for a cozy dinner, this recipe combines slow cooking with authentic flavors for a true taste of traditional Ethiopian and Eritrean home cooking.
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Recipe Information
Ingredients
- 2 lb Beef (boneless, cut into 1-inch cubes)
- 2 large Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 3 tbsp Tomato paste
- 3 tbsp Cooking oil (vegetable or olive oil)
- 3 tbsp Berbere spice blend
- 2 cups Water or beef stock
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 pieces Optional: Cardamom pods (crushed)
Instructions
1. Prep the ingredients: Cut the beef into 1-inch cubes. Finely chop the onions, mince the garlic, and grate the ginger.
2. Heat the cooking oil in a large pot or dutch oven over medium heat.
3. Add the chopped onions to the pot and sauté until they turn golden brown, stirring often, about 8-10 minutes.
4. Add the minced garlic and grated ginger. Stir and cook for an additional 1-2 minutes until fragrant.
5. Stir in the berbere spice blend. Toast the spices for 1-2 minutes, allowing the flavors to develop.
6. Add the tomato paste and mix well with the onions and spices. Cook for another 2-3 minutes, stirring occasionally.
7. Add the beef cubes to the pot. Stir to coat the beef in the spicy mixture and cook for 6-8 minutes until the meat is browned on all sides.
8. Pour in the water or beef stock and add the salt, black pepper, and optional cardamom pods. Bring the mixture to a boil.
9. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 45-50 minutes, stirring occasionally, until the beef becomes tender and the sauce thickens.
10. Taste and adjust the seasoning as needed. Serve the Tsebhi Sga warm with injera, rice, or bread.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.1 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3549 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
