Best Ethiopian Beef Stew In Berbere Sauce Recipes
ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT
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
Categories Main Course
Time 55m
Number Of Ingredients 20
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
SIGA WOT (ETHIOPIAN SPICY BEEF STEW)
Siga wot, an Ethiopian beef stew simmered in a rich sauce, spiced with an Ethiopian blend called berbere.
Provided by Lizet Bowen
Categories Main Course
Number Of Ingredients 10
Steps:
- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, cardamom, and berbere. Simmer for 10 to 15 minutes, adding enough broth to make a thick sauce.
- In a medium skillet brown beef with 2 teaspoons of vegetable oil. Add beef to the sauce and simmer over very low heat for about 30 minutes, stirring occasionally, until the liquid is reduced and the sauce is very thick. Add salt to taste.
- Serve hot with rice or injera.
Nutrition Facts : Calories 314 kcal, ServingSize 1 serving
BERBERE (ETHIOPIAN SPICE)
For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g
BEEF STEW IN BERBERE SAUCE
Exotic Ethiopian flavors! From Sunset Magazine March 2006. For a less spicy version, reduce the amount of cayenne from one tablespoon to one or two teaspoons. If you have any Ethiopian Tej honey wine on hand, use it in place of the dry red wine in this recipe. (Honey mead would work, too.) This makes the house smells heavenly!
Provided by COOKGIRl
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Pulse the onion in a mini-chopper or blender until almost pureed.
- Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
- Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
- Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
- Just before serving, season with salt and pepper.
Nutrition Facts : Calories 362.3, Fat 16.8, SaturatedFat 8.7, Cholesterol 141.3, Sodium 313.1, Carbohydrate 10.2, Fiber 2.8, Sugar 1.4, Protein 43.1
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