Key Wat (Beef Stew)

Ingredients

• 1.5 pounds Beef stew meat
• 2 large Red onions
• 4 tablespoons Berbere spice blend
• 1/2 cup Niter Kibbeh (Spiced Clarified Butter)
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato paste
• 2 cups Beef broth
• Injera (Ethiopian flatbread)

Instructions

1. 1Cut the 1.5 pounds of beef stew meat into bite-sized pieces, about 1-inch cubes.
2. 2Finely chop the 2 large red onions. Mince the 4 cloves of garlic and the 1 tablespoon of ginger.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1/2 cup of Niter Kibbeh and allow it to melt and heat up for about 1 minute.
4. 4Add the finely chopped red onions to the pot. Cook, stirring occasionally, until they are softened and slightly browned, which should take about 15 minutes. Do not let them burn.
5. 5Stir in the minced garlic and ginger. Cook for another 2 minutes, stirring constantly, until fragrant.
6. 6Add the 4 tablespoons of berbere spice blend and the 2 tablespoons of tomato paste to the pot. Stir constantly for 1 minute until everything is well combined and the spices are fragrant.
7. 7Add the 1.5 pounds of beef stew meat and the 2 cups of beef broth to the pot. Stir to combine everything.
8. 8Bring the mixture to a simmer over medium-high heat (400°F / 200°C). Once simmering, reduce the heat to low (250°F / 120°C), cover the pot tightly, and cook for 1.5 hours, or until the beef is very tender when pierced with a fork.
9. 9Serve the Key Wat hot with injera.

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