Sega Wat (Spicy Ethiopian Beef Stew)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
485 kcal
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Course
Main Course
Sega Wat (Spicy Ethiopian Beef Stew)
Description
Sega Wat features cubed beef chuck cooked slowly in a sauce built from niter kibbeh, a seasoned clarified butter, combined with a thick onion paste as the flavor base. Garlic, fresh ginger, and a robust berbere spice blend add layers of heat and complexity. The tender beef absorbs these spices during a simmer of 45 to 60 minutes, creating a deeply savory and aromatic dish.
Hard-boiled eggs pierced and added towards the end offer an additional texture and mild flavor contrast. Served hot, this stew pairs naturally with Ethiopian injera flatbread, rice, or plain bread, which help balance the spicy richness. The dish benefits from resting overnight, allowing the spices to harmonize further.
Ingredients
- 2 pounds beef chuck boneless, cut into 1/2 inch cubes
- 6 tablespoons niter kibbeh , divided
- 3 cups onion chunky pureed (pulse to form chunky paste
- 1 1/2 tablespoons garlic minced
- 1 1/2 tablespoons ginger fresh, minced
- 1/4 cup berbere spice blend
- Homemade Berbere Recipe ,HIGHLY recommended!
- 1 1/2 teaspoons salt
- 1 cup beef broth strong
- 4 egg optional: traditionally added to doro wat, the chicken version of this stew, I like adding them to sega wat as well, hard-boiled, shelled and pierced all over with a fork 1/4 inch deep
Instructions
- Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally. Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally. Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally. Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally.
- Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through. Half or quarter the eggs and arrange on the plates with the stew. Serve hot with Ethiopian injera, bread or rice.*This stew is even better the next day after the flavors have had more time to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 251mg | 84% |
| Sodium | 899mg | 37% |
| Potassium | 688mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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