Key Wat

Key Wat (Ethiopian Spicy Beef Stew)

A cornerstone of Ethiopian cooking, Key Wat is a deeply spiced beef stew built on a long-cooked onion base and finished with niter kibbeh and berbere. Traditionally served on injera, it is fiery, rich and deeply savoury.

Prep

30 min

Cook

120 min

Total

150 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) beef chuck or stewing beef, cut into 2 cm (¾ inch) cubes
• •900 g (2 lb) red onions, about 5–6 medium, finely chopped
• •60 ml (¼ cup) niter kibbeh (Ethiopian spiced clarified butter), or substitute regular clarified butter/ghee plus ½ tsp each ground fenugreek and cardamom
• •40 g (3 tbsp) berbere spice blend, adjust to taste; store-bought or homemade
• •4 cloves garlic, crushed to a paste with a pinch of salt
• •15 g (1 tbsp) fresh ginger, grated
• •4 whole hard-boiled eggs, peeled
• •15 ml (1 tbsp) tomato paste, optional, for colour and body
• •500 ml (2 cups) water or beef stock, as needed
• •5 g (1 tsp) salt, to taste
• •1 pinch ground cardamom, optional, for finishing

Steps

1. 1 Place the chopped onions in a large heavy pot or Dutch oven over medium heat with no oil or butter. Cook, stirring frequently, for 20–25 minutes until the onions have collapsed, turned deep golden-brown and most of the moisture has evaporated. This long onion cook is the foundation of the dish - do not rush it.
2. 2 Add the niter kibbeh and stir through the onions. Cook for 2 minutes.
3. 3 Add the garlic and ginger and cook for 1 minute until fragrant.
4. 4 Add the berbere and tomato paste (if using). Stir and cook for 2 minutes, letting the spices toast in the fat without scorching. If the mixture sticks, add a splash of water.
5. 5 Add the beef cubes and stir to coat thoroughly in the onion-spice paste. Cook for 5 minutes, stirring, until the beef is browned on all surfaces.
6. 6 Pour in enough water or stock to just cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1½ hours, stirring occasionally and adding a splash of water if the pot looks dry. The stew is done when the beef is completely tender and easily pierced with a fork, and the sauce has thickened to a rich, deep red consistency that clings to the meat.
7. 7 Add the peeled hard-boiled eggs, nestling them into the stew, and simmer uncovered for 10 minutes so they take on colour and flavour.
8. 8 Taste and adjust salt and berbere. Finish with a small knob of niter kibbeh and a pinch of ground cardamom if desired.
9. 9 Serve hot, scooped up with pieces of injera.