Name: Ethiopian Beef Stew (Sega Wat) Recipe
Prep time: PT-493055H52M50S
Cook time: PT-493055H52M50S
Total time: PT-493055H52M50S
Cuisine: Ethiopian
Ingredients: 2 lbs beef chuck or stew meat, cut into large chunks; 3 tbsp niter kibbeh (or unsalted butter with pinch of cumin, coriander, turmeric); 2 large onions, finely chopped; 4 cloves garlic, minced; 1-inch piece fresh ginger, minced; 3 tbsp berbere spice mix; 2 cups beef broth or water; 2 large carrots, peeled and chunked; 4 hard-boiled eggs, peeled and halved (optional); Salt, to taste; Fresh cilantro or parsley, chopped (for garnish); Cooked white rice or injera, for serving

Description

Ethiopian Beef Stew (Sega Wat) is a rich, spicy, and aromatic dish made with tender beef simmered in niter kibbeh, berbere spice, garlic, ginger, and caramelized onions. Traditionally served with injera or rice, it offers a hearty and authentic taste of Ethiopia.

Ingredients

2 lbs beef chuck or stew meat, cut into large chunks
3 tbsp niter kibbeh (or unsalted butter with pinch of cumin, coriander, turmeric)
2 large onions, finely chopped
4 cloves garlic, minced
1-inch piece fresh ginger, minced
3 tbsp berbere spice mix
2 cups beef broth or water
2 large carrots, peeled and chunked
4 hard-boiled eggs, peeled and halved (optional)
Salt, to taste
Fresh cilantro or parsley, chopped (for garnish)
Cooked white rice or injera, for serving

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Instructions

Prepare all ingredients by chopping onions, garlic, ginger, and carrots.
In a large pot or Dutch oven, heat niter kibbeh or butter over medium heat.
Add onions and sauté slowly for 15–20 minutes until golden brown.
Add garlic and ginger; cook 2–3 minutes until fragrant.
Stir in berbere spice and cook 1–2 minutes.
Sear beef chunks until browned on all sides.
Add beef broth or water to partially cover the meat, scraping up fond from bottom.
Bring to a boil, reduce heat to low, cover, and simmer 1.5–2 hours until beef is tender. Stir occasionally and add more liquid if needed.
Add carrot chunks 30 minutes before the end of cooking.
Gently stir in halved hard-boiled eggs during the last 10 minutes.
Adjust salt to taste. Garnish with chopped cilantro or parsley and serve with rice or injera.

Notes

If niter kibbeh is unavailable, use unsalted butter mixed with cumin, coriander, and turmeric.
To thicken stew, stir in 1–2 tbsp cornstarch mixed with cold water about 10 minutes before the end of cooking.
Slow cooker option: Transfer sautéed onions, garlic, ginger, and raw beef to slow cooker. Cook on low 6–8 hours or high 3–4 hours, adding carrots and eggs in the last hour.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or water.

Prep Time: 25–30 minutes
Cook Time: 1.5–2 hours
Category: Dinner
Method: Stovetop / Slow Cooker
Cuisine: Ethiopian