Best 2 Key Wat Ethiopian Spicy Beef Stew Recipes

Embark on a culinary adventure with key wat, an Ethiopian spicy beef stew that tantalizes taste buds with its rich flavors and vibrant colors. Originating from the heart of Ethiopia, key wat is a traditional dish that has captured the hearts of food enthusiasts worldwide. This hearty stew is a symphony of spices, where the bold notes of berbere, a fiery spice blend, dance harmoniously with the warmth of ginger, the earthy tones of garlic, and the subtle sweetness of onions. The tender beef, slow-cooked in a luscious tomato sauce, absorbs the aromatic essence of the spices, creating a dish that is both comforting and invigorating.

Check out the recipes below so you can choose the best recipe for yourself!

ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT

Ethiopian Beef Stew | Key Wat in Instant Pot image

This easy Key Wat recipe is a hearty Ethiopian beef stew seasoned with warm and earthy berbere spice cooked until fall-apart tender in an Instant Pot or stovetop.

Provided by Aneesha Gupta

Categories Main Course

Time 55m

Number Of Ingredients 20

Ingredients

3 tablespoons ghee (or butter)
1½ cups finely chopped onion ((about 1 large onion) )
1 tablespoon crushed ginger-garlic (1/2 inch ginger + 2 cloves garlic OR 1/2 teaspoon ginger powder + 1/2 teaspoon garlic powder)
1 teaspoon salt (if using berbere blend, check for salt in ingredients)
3 tablespoons tomato paste
2 tablespoons berbere seasoning (add 1-1½ for mild (see substitute below))
1 tablespoon fried onions (optional - adds a deep color)
2 teaspoons ground coriander
1 cup water (divided)
1½ lbs beef stew meat ((cut in 1-inch pieces))
½ teaspoon sugar
salt (to taste (depends on salt content in berbere spice mix))
½ teaspoon ground black pepper
½ teaspoon turmeric powder
1½ tablespoons coriander powder
2 teaspoons ground cumin
½ teaspoon ground nutmeg
1 tablespoon paprika ((if using smoked - reduce to 2 teaspoon))
½ teaspoon cayenne pepper
1 tablespoon garam masala

Steps:

Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency. Serve with the traditional sourdough flatbread, injera.
Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with the traditional sourdough flatbread, injera.

Nutrition Facts : Calories 137 kcal, Carbohydrate 10 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 739 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

KEY WAT (SPICY ETHIOPIAN STEWED BEEF)

Key Wat (Spicy Ethiopian Stewed Beef) image

Make and share this Key Wat (Spicy Ethiopian Stewed Beef) recipe from Food.com.

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 set 1 tbsp rawspicebar's freshly ground berbere
2 set 1 tbsp rawspicebar's freshly ground berbere
3 set 1 lb stewing beef, cut into 1 inch cubes
4 set 2 tbsp canola oil, separated
5 set 1 onions, diced
6 set 2 garlic cloves, minced
7 set 1 tbsp rawspicebar's freshly ground berbere
8 set 1 cup chopped canned tomatoes
9 set 1/2 tsp sugar
10 set 2 cups beef stock (or 2 cups water and a beef bullion)
11 . set salt & pepper, to season beef

Steps:

Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).

Tips:

For a spicier stew, use more berbere or add a chopped habanero pepper.
If you don't have niter kibbeh, you can substitute baking soda or cornstarch.
To make the stew ahead of time, cook it for 30 minutes, then let it cool completely. Store the stew in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the stew over medium heat until warmed through.
Serve key wat with injera, a sourdough flatbread, or rice.

Conclusion:

Key wat is a delicious and flavorful Ethiopian beef stew that is perfect for a special occasion or a weeknight meal. The stew is made with tender beef, berbere spice blend, and niter kibbeh, which gives it a slightly sour flavor. Key wat is typically served with injera, a sourdough flatbread, or rice. If you're looking for a new and exciting stew to try, give key wat a try. You won't be disappointed!