Ethiopian Spicy Beef Stew Key Wat
Transport your taste buds to the heart of Ethiopia with this rich and comforting Ethiopian Spicy Beef Stew, known as Key Wat. This authentic dish features tender chunks of beef simmered to perfection in a deeply flavorful sauce made with Ethiopia’s iconic berbere spice blend, aromatics like garlic and ginger, and the luxurious richness of Niter Kibbeh, a spiced clarified butter that infuses every bite with warmth. The slow-cooked onions form the base of the deeply layered sauce, while tomato paste adds a subtle tanginess to balance the heat. Served traditionally with injera, a tangy Ethiopian flatbread, this hearty stew is perfect for sharing and scooping straight from the plate. Whether you’re a fan of bold, spicy flavors or looking to explore Ethiopian cuisine, Key Wat is a must-try recipe that’s both comforting and exhilarating.
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Recipe Information
Ingredients
- 2 pounds Beef (chuck or stew meat, cut into 1-inch cubes)
- 3 large Red onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Berbere spice blend
- 3 tablespoons Tomato paste
- 3 cups Water or beef broth
- 2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Injera (for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions without any oil and cook, stirring frequently, for about 10 minutes until soft and lightly browned.
Stir in the Niter Kibbeh (spiced butter) and continue cooking the onions for another 2-3 minutes to enhance their flavor.
Add the minced garlic, grated ginger, and the berbere spice blend. Cook for 1-2 minutes, stirring constantly, until the spices release their aroma.
Stir in the tomato paste and cook for another 2 minutes to evenly combine with the spices and onions.
Add the cubed beef to the pot. Stir well so that the meat is evenly coated with the spice blend. Allow the beef to cook for 10 minutes, stirring occasionally, to brown and absorb the flavors.
Pour in the water or beef broth, ensuring the meat is fully covered by the liquid. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for about 60-75 minutes, stirring occasionally. Check occasionally to ensure there is enough liquid; add more water or broth if needed.
Season the stew with salt and black pepper to taste, adjusting the seasoning as needed.
Once the beef is tender and the sauce has thickened to your liking, remove from heat.
Serve the Key Wat hot with injera, using the injera to scoop up the stew in the traditional Ethiopian style.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 25.5 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4086 mg | 87% | |
*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.
