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Ethiopean Beef Stew made with Berberé

Ethiopean Beef Stew made with Berberé

Berbere Stew

A take on a traditional Ehiopian slow cooked stew that is full of warm flavours. Serve with rice and/or a flat bread (lazily we toast supermarket Naan bread). Enjoy this simple recipe for a Key Wat (beef stew)...


  • 1½lbs (750g) beef, cut into 1 inch cubes
  • 3 tablespoons oil
  • 2 tablespoons butter (or ghee)
  • 1 onion, small, finely chopped
  • 2 garlic cloves, crushed and chopped
  • 2 teaspoons of Spicewells's Berberé Spice Blend
  • 2 tablespoons tomato paste
  • ½ teaspoon of sugar
  • 500ml of beef stock (or water if unavailable)
  • 1 teaspoon sea salt (or to taste)


Place a pan on a medium heat and add the oil and butter (or ghee)

Add and gently fry the onion until soft and just caramelised

Add the garlic, Berbere spice, tomato paste and sugar, mix and cook until a thick consistency (stir well)

Add a little stock (or water) and stir to make a paste.

Add the meat cubes and mix to thoroughly coat each piece

Add water, salt to taste and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.

  • February 25, 2016
  • Steve Warren
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