Key Wat Spicy Ethiopian Stewed Beef Recipes
KEY WAT (SPICY ETHIOPIAN STEWED BEEF)
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
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).
KEY WAT (ETHIOPIAN SPICY STEWED BEEF)
Number Of Ingredients 11
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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Cuisine EthiopianCategory DinnerServings 4-6Estimated Reading Time 4 mins
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Cuisine EthiopianCategory DinnerServings 4-6Estimated Reading Time 4 mins
- For the stewed beef, heat 1 tablespoon olive oil in a large dutch oven over medium-high heat. Season the beef with the salt and pepper. Brown the beef in batches in the dutch oven, removing to a plate to catch its juices.
- Without cleaning the dutch oven, add the remaining tablespoon of olive oil. Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes. Add the garlic and cook for another minute.
- Add the tomato paste, berbere seasoning, and sugar to the onions and garlic. Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil. Reduce the heat to medium-low to simmer.
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