Key Wat

Name: Key Wat
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 800g Chuck Beef, cut into 2 cm cubes; 4 large Onions, finely minced; 80ml Niter Kibbeh, Ethiopian spiced clarified butter; 3 tbsp Berbere Spice Blend; 3 tbsp Tomato Paste; 4 cloves of Garlic, minced; 1 tbsp Ginger, fresh, minced; 500ml Water; 1 1/2 tsp Salt, fine

Key Wat is a deeply aromatic Ethiopian beef stew, where tender cubes of beef are slowly simmered in spiced clarified butter with onions, garlic and ginger until the sauce becomes rich and comforting. The berbere and tomato paste build a warm, complex heat that’s perfect spooned over injera or steamed rice.

Key Wat is a deeply aromatic Ethiopian beef stew, where tender cubes of beef are slowly simmered in spiced clarified butter with o... Show more

Traditional Ethiopian Recipe

Health Grade

A- · Excellent

Rating

4.0

Time

2 hrs

Price

3,14 €

Calories

609 kcal

healthy

meal prep

one pot

gluten free

Method

Prep the beef

Trim the Chuck Beef and cut it into 2 cm cubes if it isn’t already. Finely mince the Onion, Garlic, and Ginger, keeping the pieces as even as you can so they cook at the same pace.

Cook the onions

Heat the Niter Kibbeh in a large heavy pot over medium heat. Add the onions and 1 tsp of the Salt, then cook, stirring often, until the onions are very soft, glossy, and deep golden, 15 to 20 minutes. If the bottom starts to catch, lower the heat and scrape it up with a spoon.

Build the spice base

Stir in the Garlic and Ginger and cook for 1 minute until fragrant. Add the Berbere Spice Blend and Tomato Paste, and keep stirring for 2 minutes so the paste darkens a shade and the spices bloom. Add the Chuck Beef and cook, stirring now and then, for 5 minutes until the cubes are coated and the edges pick up a little color.

Simmer the stew

Pour in the Water and scrape the bottom of the pot well to lift up any browned bits. Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 60 minutes, stirring now and then, until the beef is fork-tender and the sauce is thick and glossy. If the pot looks dry before the meat is tender, add a splash more water.

Finish and serve

Taste and add the remaining 1/2 tsp of salt if the stew needs it. Ladle the Key Wat into warm bowls and serve it hot, making sure each portion gets plenty of beef and sauce.