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KeyWatEthiopianBeefStew
Follow these step-by-step instructions to make Key Wat, a hearty, bold, and spicy beef stew.

A hearty, bold, and spicy stew utilizing a Berbere spice blend that you can purchase at a retailer (or use our instructions to make your own). Key Wat is easily prepared in a slow-cooker or crock-pot.  Serve with Injera and Rice.

For more recipes like this, download our cookbook! https://demandafrica.com/25-free-african-recipes/

Key Wat (Ethiopian Beef Stew)

Follow these step-by-step instructions to make Key Wat, a hearty, bold, and spicy beef stew.

BERBERE SEASONING:

  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon turmeric
  • 4 tablespoon hot pepper flakes
  • 2 tablespoon paprika
  • 1 teaspoon ginger powder
  • 1 teaspoon onion powder
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon ground allspice
  • 3⁄4 teaspoon cardamom
  • 1⁄2 teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon ground cinnamon

STEWED BEEF:

  • 1 lb beef (cut into 1 inch cubes)
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 2 tablespoon olive oil (separated)
  • 1 small onion (diced)
  • 2 teaspoon minced garlic
  • 1 tablespoon berbere (less if you’re sensitive to spice)
  • 2 tablespoon tomato paste
  • 1⁄2 teaspoon sugar
  • 2 cups beef stock (or 2 cups water and a beef bullion)

BERBERE SEASONING:

  1. Combine all ingredients. Store in an airtight container.

STEWED BEEF:

  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
  2. Season the beef with the salt and pepper.

  3. Brown the beef in batches in the Dutch oven, removing to a plate to catch its juices.

  4. Without cleaning the Dutch oven, add the remaining tablespoon of olive oil.

  5. Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes.
  6. Add the garlic and cook for another minute.
  7. Add the tomato paste, berbere seasoning, and sugar to the onions and garlic.
  8. Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil.

  9. Reduce the heat to medium-low to simmer.

  10. Simmer the beef for at least an hour, up to two.

  11. Remove the beef from the cooking liquid and shred it by pulling the chunks apart with two forks.

  12. Add the beef back to the stock mixture and simmer for another 15 minutes.

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