Ethiopian Beef Stew is a warm and comforting dish, rich with spices and tender beef. It’s often served with injera, a soft flatbread that soaks up all the delicious flavors.
This stew is not just tasty; it’s a fun meal to share! I always enjoy picking up bites of the stew with injera—it’s like a tasty little dance at the dinner table! 🍽️
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or round for tender results. If you’re looking for a leaner option, sirloin works too. You can use lamb if you prefer a different flavor!
Onions: Yellow onions are great for sweetness. For a milder flavor, you can substitute with shallots. You can even mix in some green onions for a fresh twist!
Niter Kibbeh: This spiced butter is traditional but can be replaced with unsalted butter if you can’t find it. You can add a pinch of spices like cumin or cardamom to mimic the flavors.
Berbere Spice Mix: If you don’t have it, mix paprika, cayenne, and a hint of cinnamon. Feel free to adjust for your preferred spice level!
Hard-Boiled Eggs: These add a unique touch, but you can skip them if you’re not a fan. You might also try adding chickpeas for protein.
What’s the Best Way to Caramelize Onions for Stews?
Caramelizing onions correctly makes a massive difference in flavor! It’s all about patience. Start by heating your pan over medium heat and add niter kibbeh (or butter). The key steps are:
- Add the chopped onions and stir frequently to coat them in butter.
- Cook slowly on medium-low heat for 20-30 minutes, allowing them to brown but not burn.
- Look for a deep golden color and sweet aroma; this is where the magic happens!
This step enriches the stew and adds a layer of complexity, making it truly delicious!
How to Make Ethiopian Beef Stew (Doro Wot Style)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into cubes
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 3 tablespoons berbere spice mix
- 2 tablespoons tomato paste
- 2 cups beef broth or water
- Salt to taste
- 4 hard-boiled eggs, peeled
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This flavorful Ethiopian beef stew takes about 15-20 minutes to prepare and another 1.5 to 2 hours to cook. So, set aside about 2 to 2.5 hours total. The longer cooking time means the beef becomes tender and the spices meld beautifully!
Step-by-Step Instructions:
1. Sautéing the Onions:
Start by melting the niter kibbeh in a large pot or heavy skillet over medium heat. Once melted, add the finely chopped onions. Cook them slowly, stirring frequently. You want them to get a deep golden brown color, which can take about 20-30 minutes. This is crucial for developing a rich flavor!
2. Adding Garlic and Ginger:
Once your onions are caramelized, stir in the minced garlic and ginger. Cook for just 1-2 minutes until they release their delightful aroma. Be careful not to let them burn!
3. Incorporating the Spices:
Next, add the berbere spice mix and tomato paste to the pot. Continue to cook for another 2-3 minutes, stirring constantly. This step helps the spices bloom, making your stew even more fragrant.
4. Browning the Beef:
Toss in the cubed beef meat, browning it on all sides for about 5-7 minutes. This locks in the juices and adds a nice depth to the flavor!
5. Letting It Simmer:
Pour in the beef broth or water, giving it a good stir to combine everything. Bring it all to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours. The longer it simmers, the more tender your beef will become!
6. Adding the Hard-Boiled Eggs:
About 15 minutes before the stew is finished, carefully tuck the hard-boiled eggs into the sauce to warm through. They soak up flavor and add a lovely touch to the dish!
7. Final Seasoning and Serving:
Once the beef is tender, season the stew with salt to taste. Serve it hot, garnished with chopped fresh cilantro or parsley. This stew pairs wonderfully with injera or rice!
Enjoy your aromatic and richly spiced Ethiopian Beef Stew—perfect for sharing with family and friends!
Can I Use Different Types of Meat in This Stew?
Absolutely! While beef is traditional for Doro Wot, you can also use lamb or chicken if you prefer. Just adjust the cooking time accordingly, as chicken will cook faster than beef or lamb.
Can I Make This Stew Vegetarian?
Yes, you can! Substitute the beef with hearty vegetables like mushrooms, eggplant, or jackfruit. Use vegetable broth instead of beef broth and consider adding lentils or chickpeas for extra protein.
How Can I Store Leftover Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave. The flavors may continue to develop, making it even more delicious!
What’s the Best Way to Serve Ethiopian Beef Stew?
This stew is best served with injera, a traditional Ethiopian flatbread, which is wonderful for scooping up the stew. You can also serve it over rice or with a side of steamed vegetables.
