Sega Wat (Spicy Ethiopian Beef Stew)
Sega wat is a spicy Ethiopian beef stew built on a slow-cooked base of onions and berbere. The spice blend does the heavy lifting here, giving the sauce its deep red color and steady heat, while tomato paste, paprika and cumin round it out. Browning the beef in the spiced onions before adding liquid gives the sauce body. It is traditionally eaten with injera, and it reheats well the next day.
Instructions
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until they turn translucent and pick up a little brown color.
Stir in the garlic and cook for about another minute, until you can smell it.
Add the berbere, tomato paste, paprika, cumin, turmeric, salt and black pepper. Stir well so the spices coat the onions and garlic and form a thick paste.
Add the cubed beef and turn it in the spice mixture. Cook for a few minutes, stirring now and then, until the meat is browned on all sides.
Pour in the broth or water so the beef is fully covered, then bring the pot to a boil.
Turn the heat down to low, cover, and simmer for about 1.5 to 2 hours. The stew is ready when the beef is tender and the sauce has deepened in flavor. Stir occasionally and add a little more liquid if it gets too thick.
Taste and adjust the salt and pepper. Take the pot off the heat and let it rest for a few minutes.
Scatter chopped parsley or cilantro over the top and serve hot with injera or bread.
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