Entree: Ethiopia – Addis Ababa – ስጋ ወጥ ➤ Siga Wat (Spicy Ethiopian beef stew slowly cooked with berbere and spiced clarified butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 large yellow onions, finely chopped, approx. 1 lb (450 g)
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or unsalted butter
- 3 tbsp (45 g) berbere spice blend
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground fenugreek
- 1/2 tsp (1 g) ground cardamom
- 2 hard-boiled eggs, peeled (optional traditional garnish)
- 2 tbsp (30 ml) vegetable oil if additional fat is needed

Instructions

1. Heat a heavy-bottomed pot over medium heat. Add the niter kibbeh; when hot, add the finely chopped onions and a pinch of salt. Cook the onions slowly, stirring often, until deeply caramelized and reduced, about 30–40 minutes. Reduce heat if the onions begin to brown too quickly.
2. Push the onions to the side, add minced garlic and ginger to the fat, and sauté 1–2 minutes until fragrant. Stir in berbere, ground fenugreek, and cardamom; cook 1–2 minutes to bloom the spices.
3. Add the tomato paste and cook, stirring, 2 minutes more. Add the beef pieces and increase heat to medium-high; brown the beef lightly in the spice-onion mixture for 4–5 minutes.
4. Pour in the beef stock and red wine vinegar, scraping any fond from the bottom of the pot. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until the beef is very tender and the sauce is thick, about 1 to 1 1/2 hours. Stir occasionally and add a splash of water or stock if it becomes too dry.
5. Taste and adjust salt and berbere level as desired. If using, add the peeled hard-boiled eggs during the last 10 minutes to warm through and absorb flavor.
6. Serve Siga Wat hot with injera or flatbread, using the eggs and stew together as part of a traditional Ethiopian meal.