This Ethiopian Beef Stew is a warming dish packed with tender beef and lots of spices! It has a rich, savory flavor that’ll make your taste buds dance.
Cooking this stew fills your kitchen with amazing aromas. I love serving it with warm bread to soak up every last drop—it’s like a cozy hug in a bowl!
Key Ingredients & Substitutions
Beef Chuck: This cut is excellent for stews because it becomes tender when cooked slow. If you prefer, you can use brisket or round for lower-fat options. Just remember, tougher cuts require longer cooking.
Berbere Spice Blend: This signature spice mix adds warmth and complexity. If you can’t find it, a mix of chili powder, cumin, coriander, and paprika can work in a pinch. A little cayenne can add some heat if you like it spicy!
Niter Kibbeh: This spiced butter brings a unique flavor to the dish. You can use regular clarified butter or even olive oil, though it won’t have the same depth of flavor. To mimic niter kibbeh, try adding a bit of garlic and ginger to regular butter.
Hard Boiled Eggs: These are traditional in Ethiopian stews. If you want a vegetarian option, consider adding chickpeas or cooked potatoes instead for a hearty replacement.
How Do You Caramelize Onions Perfectly?
Caramelizing onions is key to this stew’s depth of flavor. The process takes time, but it’s worth it! Here’s how to do it right:
- Keep the heat at medium—too high can burn the onions.
- Stir often to ensure even cooking. You want them soft and golden brown, not burnt.
- This usually takes around 20-30 minutes. Patience is essential here!
Once caramelized, they’ll add a sweet, rich flavor to your stew that elevates the dish greatly.
Ethiopian Beef Stew (Doro Wat Style with Eggs)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into large chunks
- 3 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 3 tablespoons berbere spice blend
- 1/4 cup niter kibbeh (Ethiopian spiced clarified butter) or regular clarified butter
- 1/4 cup vegetable oil
- 2 tablespoons tomato paste
- 2-3 cups beef broth or water
- 4 hard boiled eggs, peeled
- Salt, to taste
- Fresh cilantro or parsley, chopped for garnish
Time Needed:
This recipe takes about 30 minutes of prep time and 1.5 to 2 hours of cooking time for the beef to become tender. So overall, you’ll need around 2 to 2.5 hours to prepare and cook this delicious stew, making it perfect for a comforting lunch or dinner!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, combine the vegetable oil and niter kibbeh over medium heat. This will be your flavor base.
2. Caramelize the Onions:
Add the finely chopped onions to the pot. Cook slowly, stirring frequently for about 20-30 minutes, until they are deeply caramelized and softened. This step is crucial for building the rich flavor of your stew!
3. Add Garlic and Ginger:
Once the onions are perfectly caramelized, stir in the minced garlic and ginger. Cook for another 2-3 minutes until it’s fragrant and flavorful.
4. Spice it Up:
Sprinkle in the berbere spice blend and tomato paste. Mix well and let it cook for another 5 minutes to allow the spices to bloom and truly enhance the flavors.
5. Brown the Beef:
Add the chunks of beef to the pot. Toss everything together so the beef is well-coated with the spice mixture.
6. Add Liquids:
Pour in enough beef broth or water to cover the beef halfway. Bring the mixture to a gentle simmer.
7. Let it Simmer:
Cover the pot and let the stew simmer gently for about 1.5 to 2 hours. Stir occasionally and add more broth or water as needed to keep it from sticking. This will help get the beef super tender!
8. Introduce the Eggs:
About 30 minutes before the cooking time is up, gently add the peeled hard-boiled eggs to the stew. This allows the eggs to warm up and soak in the amazing flavors.
9. Final Seasoning:
Once the beef is tender and the flavors are melded, season with salt to taste. Make sure to taste it as you go!
10. Garnish and Serve:
Garnish the stew with freshly chopped cilantro or parsley and serve hot. Enjoy it with injera bread or steamed rice for a complete meal!
Enjoy this rich and flavorful Ethiopian beef stew with tender meat and spiced eggs, perfect for a hearty meal!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck works well for its tenderness once cooked, you can also use brisket or round if you prefer. Just keep in mind that they may require different cooking times, with tougher cuts needing longer cooking to become tender.
How Can I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of broth or water to adjust the consistency as it thickens when chilled.
Can I Make This Stew Ahead of Time?
Yes! This stew actually tastes better the next day as the flavors deepen. Prepare it up to a day in advance, let it cool completely, and refrigerate. When ready to serve, reheat on the stove, adding more liquid if necessary.
What Should I Serve with Ethiopian Beef Stew?
This beef stew is traditionally served with injera, a spongy Ethiopian flatbread, which helps soak up all the delicious juices. If you can’t find injera, steamed rice or even quinoa works well as a side, too!