Prepare the ingredients: cut the Beef Chuck into 1–1½ inch cubes, finely chop the Onion, mince the Garlic and grate or mince the Ginger.
Heat a heavy-bottomed pot over medium heat and melt 2–3 tablespoons of Niter Kibbeh until it shimmers.
Add the chopped Onion and cook slowly, stirring occasionally, until very soft and beginning to caramelize (15–25 minutes).
Stir in the minced Garlic and Ginger and cook 1–2 minutes until fragrant.
Add 1–2 tablespoons of Berbere Spice Blend and 1–2 tablespoons of Tomato Paste; cook and stir for 2–3 minutes to bloom the spices and deepen the paste’s flavor.
Increase the heat slightly, add the beef cubes and sear on all sides until lightly browned to lock in flavor.
Pour in enough Water to just cover the beef, bring to a gentle simmer, then reduce the heat to low and season with Salt to taste.
Cover and simmer gently for 1½–2 hours (or until the beef is very tender), stirring occasionally and skimming any excess fat or foam from the surface.
If the sauce is too thin at the end, uncover and simmer a bit longer to reduce and concentrate the flavors; adjust salt and berbere to taste.
Serve the Key Wat hot with injera, flatbread or rice, and, if you like, a small drizzle of extra niter kibbeh for richness.
