Beef Wot (Stew)

I based the Gisbon race off of an Ethiopian people group called Beta Israel, or little Israel. You can read about the rich history of these Ethiopian Jews here http://en.wikipedia.org/wiki/Beta_Israel The food that Brehane his family eats is Ethiopian. Why don’t you give it a try? It taste wonderful and is a culinary adventure worth taking.

Beef wot (stew)
1 1/2 lbs beef; cut into 1 inch cubes (750 g)
3 tablespoons oil
2 tablespoons ghee (or butter or niter kibbeh, which is the real thing)
1 onion, small, finely chopped
2 garlic cloves, chopped and crushed
2 teaspoons berbere, a spice mixture that you can purchase online or at an Ethiopian market.
2 tablespoons tomato paste
1/2 teaspoon sugar
2 cups beef stock (500 ml, can use water)
2 teaspoons sea salt (or to taste)

To make the stew: Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).

 

I chopped the onion into wedges and then threw them in my Ninja to chop them very finely

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DSC_0008Gently fry the onion until very soft and just about caramelised.

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While the onion was cooking, I cut the stew meat into bite size chunks.

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Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.

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Add a little of the stock (or water) to make a paste.

I made my own stock.

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Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.

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This smelled heavenly while it cooked!

Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.

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Beef Wot
Print Recipe
Servings
7-8 pepole
Servings
7-8 pepole
Beef Wot
Print Recipe
Servings
7-8 pepole
Servings
7-8 pepole
Ingredients
  • 1 1/2 Lbs Beef cut into 1" cubes
  • 3 Tbl Oil coconut oil works well
  • 2 Tbl Ghee or butter, or niter kibbeh, which is the real thing
  • 1 Onion chopped finely
  • 2 Garlic Cloves chopped and crushed
  • 2 tea Berbere a spice mixture that you can purchase online or at an Ethiopian market.
  • 2 Tbl Tomato Paste
  • 1/2 tea Sugar
  • 2 Cups Beef Stock You could use water
  • 2 tea Sea Salt or to taste
Servings: pepole
Instructions
  1. Add the oil and ghee or butter to a pan over medium heat.
  2. chop the onion very finely and gently fry it in the oils until very soft and just about caramelised.
  3. While the onion is cooking, cut the stew meat into bite size chunks.
  4. Add a little of the stock (or water) to make a paste.
  5. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
  6. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
Recipe Notes

Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes.

This smelled heavenly while it cooked!

Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.

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