Ethiopian · PANTRYHOP RECIPE
Key Wat
70 minutes · 6 servings · omnivore
Key wat is one of the signature Ethiopian beef stews, known for its deep berbere flavor and slow-cooked onions.
Ingredients
Check you have the quantities below.
- 2 pounds beef chuck, cut into cubes
- 4 large onions, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup niter kibbeh or butter
- 2 tablespoons vegetable oil
- 3 tablespoons berbere spice
- 2 tablespoons tomato paste
- 2 1/2 cups water
- 1 1/2 teaspoons salt
Let’s make it
- Cook the onions in butter and oil over medium heat for 15 to 20 minutes until deep soft and reduced.
- Add garlic, ginger, berbere, and tomato paste. Cook 2 minutes.
- Add beef, water, and salt. Cover and simmer 35 to 40 minutes, stirring occasionally.
- Cook uncovered 10 minutes more until the beef reaches 63 C/145 F and the sauce is thick.
Serve with extra injera and a small amount of sauce for children because this stew is spicy.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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