Ethiopian/Eritriean Beef Stew (Key Wet or Tsebhi Sga)

Serves     6-8


2 large onions, diced (the food processor makes this a snap)
6 T ghee, butter or niter kibbeh, divided
4 cloves garlic, minced
1T fresh ginger, minced
2T berbere spice blend
1 – 14oz. can diced tomatoes
2lbs. beef stew meat, cut into 1‐inch cubes


Heat ghee or other butter in a heavy large pot over medium heat. Add 3T of the ghee or other butter
and allow to melt. Add onions and cook, stirring regularly, about 15 minutes or un?l the onions are quite
soft. Add the garlic, ginger and berbere spice and stir. Add 2T water, stir and cook a minute or two. Add
tomatoes, stir and reduce heat to medium‐low. Partially cover pot and cook for 5 minutes, stirring
occasionally. Add meat and bring to a boil. Reduce heat back down to medium‐low, stir and simmer,
partially covered, stirring occasionally, for about 30 minutes or until meat is tender. Longer is better if
you have time, but you may need to add a little water to keep it from sticking. Before serving, add the
rest of the ghee or spiced butter (you may omit this step but it is yummy!) and cook a few more minutes.
It should be quite thick. Serve hot with injera.


Notes and Instructions


Adapted from