Kai Wot Ethiopian Beef Stew
Indulge in the rich, bold flavors of Kai Wot, a traditional Ethiopian beef stew that’s as comforting as it is captivating. This hearty dish features tender chunks of beef simmered to perfection in a deeply spiced sauce made with the iconic berbere spice blend, caramelized onions, garlic, and ginger. The addition of tomato paste enhances the stew's depth, while a touch of beef stock creates a lusciously thick, flavorful base. Cooked slowly to allow the spices to meld beautifully, Kai Wot is best served with injera, the tangy Ethiopian flatbread, or over a bed of steamed rice to soak up every savory bite. Perfect for those craving a taste of authentic Ethiopian cuisine, this dish is a celebration of warming spices, robust flavors, and soul-soothing comfort.
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Ingredients
- 500 grams Beef (cubed, lean cuts such as chuck or stewing beef)
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil or clarified butter (niter kibbeh, if available)
- 500 milliliters Water or beef stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 optional Injera or cooked rice (for serving)
Directions
Step 1
Heat a large pot or Dutch oven over medium heat. Add the vegetable oil or niter kibbeh.
Step 2
Add the chopped onions and cook them over medium-low heat, stirring frequently, until caramelized and golden brown, about 10-15 minutes.
Step 3
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
Step 4
Add the berbere spice blend and tomato paste to the pot. Mix well and cook for 2-3 minutes, allowing the spices to toast and the tomato paste to deepen in flavor.
Step 5
Add the beef cubes to the pot and stir to coat them thoroughly with the spice mixture. Cook for 5-7 minutes to slightly brown the beef on all sides.
Step 6
Pour in the water or beef stock, stirring to combine. Season with salt and black pepper.
Step 7
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Step 8
Taste and adjust the seasoning with additional salt or berbere spice, if needed.
Step 9
Serve the Kai Wot hot, alongside injera (traditional Ethiopian flatbread) or steamed rice.
Nutrition Facts
| Serving size | (1439.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1995.3 |
| Total Fat 120.4g | 0% |
| Saturated Fat 36.4g | 0% |
| Cholesterol 400mg | 0% |
| Sodium 2770.5mg | 0% |
| Total Carbohydrate 82.4g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 14.6g | |
| Protein 140.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 221.9mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 2535.0mg | 0% |
Source of Calories