Entree: Ethiopia – Gurage – ስጋ ወጥ ➤ Siga Wot (Spicy Ethiopian beef stew braised in berbere spice and spiced clarified butter)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 16 oz (450 g) yellow onions, finely chopped (about 2 large)
- 4 tbsp (60 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 3 tbsp (45 ml) berbere spice blend
- 2 tbsp (30 ml) tomato paste
- 4 cloves garlic (about 1 tbsp / 15 g), minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 cups (480 ml) beef broth or water
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cinnamon stick (optional)
- 2 tbsp (30 ml) vegetable oil if niter kibbeh is unavailable
- Injera, for serving

Instructions

1. Heat a large heavy pot or Dutch oven over medium heat and add 2 tbsp (30 ml) niter kibbeh or oil. Add the chopped onions and cook, stirring frequently, until they are deeply softened and beginning to brown, about 20–30 minutes; patience building the onion base is essential.
2. Add the minced garlic and grated ginger and cook 2–3 minutes until fragrant. Stir in the berbere and tomato paste and cook another 2–3 minutes to bloom the spices.
3. Increase heat to medium-high, add the beef cubes, and brown lightly on all sides for 5–7 minutes to seal flavor.
4. Add the remaining 2 tbsp (30 ml) niter kibbeh, the beef broth (or water), cinnamon stick if using, salt, and pepper. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until the beef is very tender and the sauce is thickened. Stir occasionally and adjust seasoning.
5. Remove the cinnamon stick, taste and adjust salt or berbere (add a pinch more if you prefer more heat). If sauce is too thin, simmer uncovered a few minutes to reduce.
6. Serve hot, spooned onto injera or alongside injera, breaking pieces of injera to scoop up the stew in traditional Ethiopian style.