The Chef

Restaurants

Meals

Drinks

Restaurants›Authentic EthioAfrican Kitchen & Bar›Sega Wot Key /spicy Beef Stew Recipe

Sega Wot Key /spicy Beef Stew Recipe

Name: Authentic EthioAfrican Kitchen & Bars Sega Wot Key /Spicy Beef Stew Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 1.25 kg lean beef, cut into 1–1.5 inch cubes (stewing beef or sirloin tip); 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tbs lemon juice or white wine vinegar; 3 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter; 2 tbs neutral oil (vegetable or canola); 2 cups yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 tbs fresh ginger, minced; 3 tbs berbere spice mix; 1 tbs paprika (for color and mild sweetness); 2 tbs tomato paste; 2 cups beef stock or water; 1 medium tomato, peeled and chopped (optional for body); 1 tsp berbere (extra, to taste); 1 tsp fresh rosemary or rëshay (optional), finely chopped; 2 tbs fresh cilantro or flat-leaf parsley, chopped (optional); 6 pieces injera or flatbread, for serving; 0.5 cups water (if needed for consistency)

Inspired by Authentic EthioAfrican Kitchen & Bar

Time2h

Serves6

Lean beef meat cubes cooked in spicy berbere sauce and other traditional spices, served with injera, a flat slightly sour pancake liked bread, freshly baked daily on round grill.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and Marinade

2 3/4 lb (1.25 kg) lean beef, cut into 1–1.5 inch cubes (stewing beef or sirloin tip)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tbs lemon juice or white wine vinegar

Sauce and Seasoning (Berbere Base)

3 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter

2 tbs neutral oil (vegetable or canola)

2 cups yellow onion, finely chopped

4 cloves Garlic cloves, minced

1 tbs fresh ginger, minced

3 tbs berbere spice mix

1 tbs paprika (for color and mild sweetness)

2 tbs tomato paste

2 cups beef stock or water

1 medium tomato, peeled and chopped (optional for body)

1 tsp berbere (extra, to taste)

Finishing & Serving

1 tsp fresh rosemary or rëshay (optional), finely chopped

2 tbs fresh cilantro or flat-leaf parsley, chopped (optional)

6 pieces injera or flatbread, for serving

1/2 cups water (if needed for consistency)

Method

Beef and Marinade

Trim and season

Pat the beef cubes dry with paper towels. Place in a bowl and toss with salt, black pepper, and lemon juice or vinegar. Let rest for 15–20 minutes at room temperature while you prepare the sauce; this helps flavor and reduces surface moisture so the meat browns better.

Sauce and Seasoning (Berbere Base)

Brown the beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil. Working in batches so the meat does not steam, sear beef cubes until well browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside. Add more oil between batches if needed.

Soften the aromatics

Reduce heat to medium. Add the niter kibbeh (or butter) and remaining oil to the pot. Once melted and shimmering, add the finely chopped onions and a pinch of salt. Cook, stirring occasionally, until the onions are very soft and starting to caramelize, about 12–15 minutes. This step develops the base flavor for authentic Sega Wot.

Add garlic, ginger and spices

Stir in minced garlic and ginger and cook 1–2 minutes until fragrant. Mix in the berbere spice, paprika and tomato paste; cook, stirring constantly, for 2–3 minutes to bloom the spices and remove raw tomato flavor.

Combine beef and liquids

Return the browned beef and any accumulated juices to the pot. Add chopped tomato (if using) and pour in the beef stock (or water). Scrape up any browned bits from the bottom of the pot. The liquid should come about halfway up the meat; add up to 1/2 cup additional water if needed for desired sauce level.

Simmer gently

Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally, until beef is tender and sauce has thickened. If the sauce reduces too quickly, lower the heat and add small splashes of water as needed.

Adjust seasoning

Taste the sauce about 20 minutes before the end of cooking. Add the extra 1 teaspoon berbere (or to taste) for additional heat and depth, plus more salt if needed. Continue simmering until flavors meld and beef reaches desired tenderness.

Finishing & Serving

Finish and rest: Once the beef is tender and the sauce is rich and coating the meat, remove from heat. Stir in the chopped rosemary (if using) and most of the chopped cilantro, reserving a little for garnish. Let rest 10 minutes to allow flavors to settle.

Serve: Arrange warm injera on a platter or individual plates. Spoon generous portions of Sega Wot onto the center of the injera (or to the side, as traditionally served), spooning sauce over the meat. Garnish with remaining cilantro. Serve immediately; eat by tearing pieces of injera and using them to pick up meat and sauce.

Storage and reheating: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently over low heat with a splash of water or stock, stirring occasionally, until warmed through.