Pat the beef cubes dry with paper towels to help browning. Peel and cube the potatoes into roughly 1-inch pieces. Thinly slice the onion, mince the garlic, and grate the ginger.

Brown beef

Heat 1 tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in one or two batches to avoid crowding, add the beef cubes in a single layer and sear until well-browned on all sides, about 4-5 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add the sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6-8 minutes. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant, stirring so they don't burn.

Build the stew

Stir in the turmeric, black pepper, and tomato paste (if using) into the aromatics and cook 30-45 seconds to bloom the spices. Return the browned beef and any accumulated juices to the pot and stir to coat with the spice-onion mixture.

Simmer

Pour in 2 cups of water or beef stock, scraping up any browned bits from the bottom of the pot. Add 1 teaspoon of salt now (reserve remaining salt for later). Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 40 minutes to 1 hour, or until beef is tender when pierced with a fork. Check occasionally and add a splash of water if the liquid reduces too quickly.

Add potatoes

When the beef is nearly tender (about 30-40 minutes into simmering), add the cubed potatoes, stir to combine, and continue simmering, covered, for an additional 15-20 minutes until potatoes are cooked through and the beef is fully tender. Adjust cooking time as needed based on beef tenderness.

Finish and season

Taste the stew and add the remaining 1/2 teaspoon salt (or more to taste) and additional black pepper if desired. If the sauce is too thin, increase heat to medium-high and reduce uncovered for a few minutes until it reaches the desired consistency. If too thick, add a splash of water or stock.

Garnish & serve

Stir in chopped cilantro or parsley just before serving. Serve the Sega Wot Alecha hot with lemon or lime wedges on the side for squeezing over individual portions. This dish pairs well with injera, rice, or flatbread.