Ethiopian Beef Stew, or Doro Wat, is a hearty dish that packs a flavorful punch. It’s made with tender beef simmered in a spicy blend of herbs and spices, giving it a warm and inviting taste.
This stew pairs wonderfully with injera, a soft, sour flatbread, making every bite a delight. Trust me, once you try it, you’ll keep coming back for more. It’s perfect for sharing, or just for you! 😄
Key Ingredients & Substitutions
Beef Stew Meat: Use cut-up beef chuck or shoulder for tenderness. If looking for alternatives, you could try lamb or even chicken for a lighter option, adjusting cooking time accordingly.
Niter Kibbeh: This traditional Ethiopian spiced butter adds a unique flavor. For a substitute, use regular unsalted butter combined with a pinch of garlic powder, cumin, and cardamom to mimic the taste.
Berbere Spice Mix: Essential for authentic flavor, this spice mix features chili, garlic, and ginger. If you can’t find it, a mix of chili powder with paprika, cumin, and a bit of coriander can work as a substitute.
Onions: Yellow onions are perfect for sweetness. If unavailable, white onions or shallots also do the trick. Avoid red onions here, as their flavor is too sharp for this dish.
How Do You Get the Perfectly Caramelized Onions?
The key to rich flavors in Ethiopian Beef Stew is in the caramelized onions. It’s not just about cooking, but cooking slowly. Here’s how to do it:
- Heat your pot over medium heat and add niter kibbeh or butter.
- Add chopped onions and let them cook gently for about 15 minutes, stirring often to prevent burning.
- Continue cooking until they turn a deep golden-brown color. This may take longer but is worth it!
This process develops sweet, mellow notes that enhance the stew’s overall flavor.
Ethiopian Beef Stew (Doro Wat Style)
Ingredients:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 4 hard-boiled eggs, peeled
- 3 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 2-3 tablespoons berbere spice mix (Ethiopian chili spice blend)
- 1 tablespoon smoked paprika (optional, for depth)
- 1/2 cup tomato paste
- 2 cups beef broth or water
- Salt to taste
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This Ethiopian Beef Stew takes about 20 minutes of prep time and approximately 2 hours to cook. You’ll spend some time sautéing and simmering, and in the end, you’ll have a wonderfully flavorful dish ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Base:
Heat a large heavy-bottomed pot over medium heat. Add the niter kibbeh or unsalted butter and let it melt. This will form the base of your flavor.
2. Cooking the Onions:
Add the chopped onions to the pot and sauté them for about 15 minutes, stirring frequently. You’re looking for them to soften and turn a deep golden-brown color, as this caramelizing step is vital for authentic flavor!
3. Adding Garlic and Ginger:
Stir in the minced garlic and ginger and cook for another 2 minutes until they’re fragrant and beautifully aromatic.
4. Mixing in Spices:
Add the berbere spice mix and smoked paprika, continuing to cook for 2-3 minutes. This is where the magic happens as the spices release their lovely aromas!
5. Incorporating the Tomato Paste:
Stir in the tomato paste and continue to cook for an additional 3 minutes, mixing everything well to combine.
6. Browning the Beef:
Add the beef meat pieces to the pot, stirring them to coat them completely with the spice mixture. Cook, stirring occasionally, until the beef starts to brown slightly.
7. Simmering:
Pour in the beef broth or water, making sure it just covers the beef. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
8. Cooking to Tenderness:
Partially cover the pot and let it simmer gently for 1.5 to 2 hours. Stir occasionally until the beef is tender and the sauce thickens deliciously.
9. Adding Eggs for Flavor:
About 15 minutes before the stew is finished, gently add the peeled hard-boiled eggs to warm through and let them absorb some of the wonderful flavors.
10. Tasting and Adjusting:
Before serving, taste the stew and season with salt as needed for the perfect balance.
11. Serving:
Serve your Ethiopian Beef Stew hot, garnished with freshly chopped cilantro or parsley. It’s traditionally served with injera or rice, so you can scoop up all that flavorful stew!
Enjoy your rich, deeply spiced Ethiopian Beef Stew! It’s sure to impress your friends and family.
Can I Substitute the Beef with Another Meat?
Absolutely! You can use lamb or chicken as alternatives. Just note that cooking times may vary; chicken will cook faster, so check for doneness around the 30-45 minute mark.
Is Berbere Spice Mix Essential?
While berbere adds authentic flavor, you can substitute it with a mix of chili powder, paprika, cumin, and coriander if you don’t have it on hand. Adjust the amounts to your heat preference!
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Make This Stew in a Slow Cooker?
Yes, you can! Brown the meat and onions on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
