Key Wat Spicy Ethiopian Stewed Beef Recipes

ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT

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.

KEY WAT (SPICY ETHIOPIAN STEWED 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).

KEY WAT (ETHIOPIAN SPICY BEEF STEW)

Steps:

• 1. Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).
• 2. Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
• 3. Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
• 4. Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.