Ethiopian Beef Stew, or Doro Wat, is packed with tender beef and spices. It’s often cooked slowly, so the flavors really get to know each other, creating a rich and warm dish.
This stew is a crowd-pleaser! I love to serve it with warm bread to soak up every drop. Trust me, you won’t want to leave a single bite behind! 🍽️
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews as it becomes very tender during slow cooking. If you can’t find chuck, you could use brisket or round steak as alternatives. Just remember that cooking time may vary.
Niter Kibbeh: This is a spiced clarified butter vital to Ethiopian cooking. If it’s not available, regular unsalted butter works fine, though you’ll miss out on the unique flavor. You could also use olive oil for a lighter option.
Berbere Spice Blend: Berbere is essential for that authentic flavor. If you don’t have it, try mixing chili powder with a dash of cumin, coriander, and paprika. It’s not quite the same, but it can work in a pinch.
Onions: This stew relies heavily on onions for depth. While yellow onions are the go-to, you can also use sweet onions for a milder flavor or red onions for a slightly stronger kick.
Hard-Boiled Eggs: While optional, they add a nice touch. If you want a substitute, consider adding potato chunks for a different texture that still absorbs the flavorful broth.
How Do I Achieve Perfectly Caramelized Onions?
Caramelizing onions is key to enhancing the stew’s overall taste. It may seem simple, but getting them just right requires patience. Here’s how to master it:
- Heat your pot on medium and add the niter kibbeh or butter.
- Add the chopped onions and stir them often to prevent burning.
- Keep cooking for 20-25 minutes until they’re soft and golden brown; this brings out their natural sweetness.
- Don’t rush the process! The longer they cook, the richer the flavor becomes, so take your time.
Getting these onions just right sets the foundation for a flavorful stew, so don’t skip this step!
How to Make Ethiopian Beef Stew (Siga Wat)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 2-3 hard-boiled eggs (optional)
- 3 large onions, finely chopped
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular unsalted butter
- 3 tbsp berbere spice blend
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp tomato paste
- 1-2 cups beef broth or water
- Salt, to taste
- Fresh cilantro or parsley, chopped for garnish
- 2 medium carrots, diced (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 1.5 to 2 hours of cooking time to let the beef become tender. This stew is perfect for a cozy evening, allowing the flavors to meld together beautifully while you wait!
Step-by-Step Instructions:
1. Sautéing the Onions:
In a large pot, heat the niter kibbeh or butter over medium heat. Once it’s sizzling, add the finely chopped onions. Sauté slowly, stirring frequently, until they turn deeply caramelized and golden brown. This can take about 20-25 minutes, and it’s really important for enhancing the stew’s rich flavor.
2. Adding Garlic and Ginger:
Once the onions are beautifully caramelized, add the minced garlic and ginger to the pot. Cook for another 2-3 minutes, stirring until you can smell their wonderful aroma. This step adds an extra layer of flavor to the stew.
3. Incorporating the Spices:
Now it’s time to add the berbere spice blend and tomato paste. Stir this mixture together and let it cook for about 5 minutes. This will toast the spices slightly and deepen their flavors, making the stew even more delicious.
4. Browning the Beef:
Add the beef chunks to the pot just after the spices. Stir well to make sure each piece is coated with the onion and spice mixture. Brown the beef on all sides for about 5-7 minutes. This step locks in the juices and adds richness.
5. Adding Liquid:
Pour in enough beef broth or water to just cover the meat. Bring this to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for about 1.5 to 2 hours. This slow cooking will make the beef incredibly tender.
6. Adding Carrots and Seasoning:
If you’re using carrots, add them about 30 minutes before the stew is done cooking. This will allow them to soften beautifully. Don’t forget to season the stew with salt to taste at this point!
7. Adding Hard-Boiled Eggs:
In the last 10-15 minutes of cooking, gently add the peeled hard-boiled eggs to the pot. This will warm them through and let them soak up some of that delicious flavor.
8. Finishing Touches:
Once the beef is tender and everything is aromatic, remove the pot from heat. Garnish your stew with fresh chopped cilantro or parsley for a lovely touch of color and flavor.
9. Serving:
Serve your Ethiopian Beef Stew hot, alongside injera (Ethiopian sourdough flatbread) or fluffy rice. Encourage everyone to use the flatbread to soak up the amazing sauce — it’s the best part!
This hearty stew is deeply flavorful with a warm, spicy kick and melted-in-your-mouth beef, paired perfectly with the comforting softness of eggs. Enjoy this delightful taste of Ethiopia!
Can I Use Different Cuts of Beef for This Stew?
Yes, you can use different cuts of beef, such as brisket or round steak, if chuck is unavailable. Just keep in mind that tender cuts are ideal, and cooking times may vary depending on the cut’s toughness.
What Can I Substitute for Berbere Spice?
If you don’t have berbere, you can create a substitute by mixing chili powder with cumin, coriander, and paprika to mimic the flavors. Though not exactly the same, it will still add a nice kick to the stew!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stew a day in advance. It often tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge and reheat when you’re ready to serve.
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 stove or in the microwave, stirring occasionally for even heating.