This Ethiopian Beef Stew, called Doro Wot, is a warm and spicy dish that fills your kitchen with amazing smells. It’s made with tender beef, rich spices, and a touch of heat!
I love to serve it with fluffy injera, which is perfect for scooping up the stew. Just be warned, you might find yourself going back for seconds! 😋
Making this stew is straightforward; just simmer it all together and let the flavors work their magic. It’s a great way to enjoy a taste of Ethiopia at home!
Key Ingredients & Substitutions
Beef: Beef chuck is perfect for this stew because it becomes tender during slow cooking. You can use lamb or chicken as alternatives if you’re looking for something different.
Niter Kibbeh: This spiced clarified butter adds unique flavor. If you don’t have it, use unsalted butter mixed with a pinch of cumin, coriander, and turmeric.
Berbere Spice Mix: This spice blend brings warmth and heat. If you can’t find it, combine chili powder, paprika, and a touch of cinnamon as a substitute.
Carrots: These add sweetness and color. You can swap them for potatoes or even bell peppers if you prefer.
Hard-boiled Eggs: They are traditional but can be left out or replaced with chickpeas for a vegetarian version.
How Do I Get Perfectly Caramelized Onions?
Caramelizing onions is a key step in this stew, enhancing its flavor. The secret is patience. Here’s how to nail it:
- Heat your pot over medium heat and add the niter kibbeh or butter.
- Add finely chopped onions and stir often. Let them cook slowly—this can take 15-20 minutes. Aim for a deep golden color!
- If the onions start to stick, add a splash of water to deglaze the pot and keep them cooking.
Well-cooked onions will mean a richer flavor in your stew!
What’s the Best Way to Cook the Beef for This Stew?
Cooking the beef properly is critical to achieving tenderness. Follow these steps:
- Start by searing the beef chunks on high heat until nicely browned on all sides; this builds flavor.
- Once browned, reduce the heat and let it simmer with broth or water. The low and slow method is key—take your time to let it become tender!
Remember to check occasionally, stirring gently and ensuring there’s enough liquid as it cooks.
Ethiopian Beef Stew (Sega Wat)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck or stew meat, cut into large chunks
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 3 tbsp berbere spice mix
- 2 cups beef broth or water
- 2 large carrots, peeled and cut into chunks
- 4 hard-boiled eggs, peeled and halved
- Salt, to taste
- Fresh cilantro or parsley, chopped (for garnish)
For Serving:
- Cooked white rice or injera
How Much Time Will You Need?
This recipe takes around 25-30 minutes of prep time and 1.5 to 2 hours to cook. You’ll enjoy a hearty and flavorful dish with very minimal effort!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by gathering all your ingredients. It helps to have everything chopped and ready to go, especially the onions, garlic, and ginger.
2. Sauté the Onions:
In a large pot or Dutch oven, heat the niter kibbeh or butter over medium heat. Once it’s hot, add the chopped onions. Sauté them gently, stirring often until they turn soft and golden brown. This process takes about 15-20 minutes, so be patient!
3. Add Garlic and Ginger:
Next, add the minced garlic and ginger to the pot. Cook for 2-3 minutes until their aroma fills the kitchen. This step adds an incredible flavor base to your stew.
4. Stir in the Berbere Spice:
Toss in the berbere spice mix and cook for another 1-2 minutes. This helps to awaken the spices and combine the flavors beautifully.
5. Sear the Beef:
Add the beef chunks to the pot. Make sure you sear them well, browning on all sides, which will enhance the stew’s flavor.
6. Add Liquid:
Pour in the beef broth or water until the meat is partially covered. Scrape the bottom of the pot to get all those tasty bits mixed in.
7. Simmer:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally, adding more liquid if necessary.
8. Add Carrots:
About 30 minutes before the stew finishes cooking, toss in your carrot chunks. They’ll absorb the flavors and add sweetness.
9. Incorporate Hard-Boiled Eggs:
During the last 10 minutes, gently add the halved hard-boiled eggs into the stew. They will warm up and soak in some of the rich sauce.
10. Final Touches:
Adjust the salt to taste. Give the stew a gentle stir.
11. Serve and Enjoy:
Garnish your stew with fresh cilantro or parsley for a pop of color. Serve it hot with cooked white rice or injera for a complete Ethiopian experience!
Enjoy your authentic Ethiopian beef stew rich in deep flavors and tender beef. Bon appétit!
Can I Substitute Niter Kibbeh with Regular Butter?
Yes! If you don’t have niter kibbeh, using unsalted butter works just fine. For an added touch, you can mix in a pinch of cumin, coriander, and turmeric to mimic the spice profile of niter kibbeh.
How Can I Thicken the Stew?
If you’d like a thicker stew, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water to create a slurry. Stir this into the stew about 10 minutes before it’s done cooking, letting it simmer until it thickens to your desired consistency.
Can I Make This Stew in a Slow Cooker?
Absolutely! You can transfer all the sautéed ingredients and uncooked beef to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the carrots and eggs for the last hour of cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. You may want to add a splash of broth or water to loosen the sauce as it reheats.