Siga Wat

Siga Wat (Ethiopian Beef Stew)

A rich, deeply spiced Ethiopian beef stew built on a large quantity of slowly cooked red onion, niter kibbeh and berbere. Traditionally served on injera, often with a boiled egg alongside.

Prep

30 min

Cook

150 min

Total

180 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1⅓ lb) beef chuck or shoulder, cut into 2.5 cm (1 inch) cubes; stewing beef
• •900 g (2 lb) red onions, about 5–6 medium, very finely chopped (traditionally grated or minced)
• •80 ml (⅓ cup) niter kibbeh, Ethiopian spiced clarified butter; see note below
• •3 tbsp berbere spice blend, adjust to taste, up to 4 tbsp for a hotter stew
• •4 cloves garlic, finely minced or grated
• •1 tbsp fresh ginger, grated
• •1 tsp ground fenugreek, optional, part of many berbere blends; omit if your berbere already contains it
• •1 tsp ground cardamom, optional
• •500 ml (2 cups) water or beef stock, plus more as needed
• •2 tsp fine salt, or to taste
• •4 whole eggs, hard-boiled, peeled, for serving
• •1 injera, for serving, about 4–6 flatbreads

Steps

1. 1 Hard-boil the eggs: place 4 eggs in a single layer in a saucepan, cover with cold water by 2.5 cm (1 inch), bring to a rolling boil, then cover, remove from heat and let stand 10–12 minutes. Transfer to ice water, peel, and set aside. Eggs are done when the white is fully set and the yolk is firm (internal temperature at least 70°C / 160°F).
2. 2 Place the finely chopped red onions in a large heavy pot or Dutch oven over medium heat with no oil or butter. Cook, stirring frequently, for 25–35 minutes until the onions have released their liquid, collapsed and turned a deep brownish-red. This dry-cooking step is the foundation of the stew's flavour; do not rush it.
3. 3 Add 40 ml (3 tbsp) of the niter kibbeh to the onions and stir. Continue cooking 5 minutes.
4. 4 Add the garlic and ginger; cook 2 minutes until fragrant.
5. 5 Add the berbere, fenugreek (if using) and cardamom (if using). Stir and cook 3–4 minutes, until the spices darken and the mixture is very thick and the fat begins to separate at the edges.
6. 6 Add the beef cubes and stir to coat thoroughly. Cook 8–10 minutes, stirring occasionally, until the meat is browned on all sides and the pot looks quite dry.
7. 7 Pour in 250 ml (1 cup) of the water or stock, scraping up any stuck bits. Bring to a simmer, then reduce heat to low, cover, and cook 60 minutes, stirring every 10–15 minutes and adding a splash of water whenever the pot looks dry.
8. 8 Add the remaining 250 ml (1 cup) liquid, cover and continue cooking 45–60 minutes more, until the beef is completely tender when pierced with a knife and the sauce is thick, dark red and glossy. The stew is done when a spoon dragged through the pot leaves a clear trail and the fat has risen to the surface. Total simmer time: 105–120 minutes.
9. 9 Stir in the remaining 40 ml (3 tbsp) niter kibbeh and the salt. Taste and adjust salt and berbere. The stew should be thick, not soupy; simmer uncovered a few minutes if needed.
10. 10 Serve hot, ladled onto injera, with a halved hard-boiled egg alongside.