Entree: Ethiopia – Amhara – ስጋ ወጥ ➤ siga wot (Spicy Ethiopian beef stew simmered in berbere and spiced clarified butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 3 large yellow onions, thinly sliced
- 4 tbsp (60 ml) niter kibbeh (Ethiopian spiced clarified butter) or clarified butter
- 3 tbsp (24 g) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cinnamon stick
- 2 whole cardamom pods, lightly crushed (optional)
- 1 bay leaf
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Fresh injera or steamed rice for serving (as desired)

Instructions

1. In a heavy pot, cook the sliced onions over medium-low heat without oil, stirring frequently. As they soften, add a small splash of water when they start to stick. Continue to cook slowly until the onions are deeply golden-brown to nearly caramelized, about 35–45 minutes.
2. Add 2 tbsp niter kibbeh to the onions and stir in the berbere. Cook the spices with the onions 2–3 minutes until fragrant. Stir in the tomato paste, garlic, and ginger and cook 2 minutes.
3. Add the beef cubes and stir to coat with the onion-spice mixture. Brown the beef lightly for 4–6 minutes.
4. Pour in the beef stock, add the cinnamon stick, cardamom pods, bay leaf, salt, and pepper. Bring to a gentle simmer, cover partially, and cook over low heat until the beef is tender, about 1.5–2 hours (or simmer in a 300°F/150°C oven).
5. When the beef is tender and sauce reduced to a thick stew, stir in the remaining 2 tbsp niter kibbeh (or adjust to taste) and the vinegar or lemon juice. Adjust seasoning and serve hot with injera or rice.