This Ethiopian Beef Stew, known as “Doro Wat,” is packed with flavor! Tender beef simmers with spicy berbere seasoning, garlic, and onions, making it a dish that’s hard to resist.
Pair this stew with injera (a yummy sourdough flatbread), and you’ll be in love! I always save some for leftovers, but they disappear fast. Who can blame me? 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and flavorful with slow cooking. If you don’t have beef chuck, you can use brisket or even lamb for a different taste.
Niter Kibbeh: This traditional spiced clarified butter is essential for authentic flavor. If you can’t find it, regular unsalted butter or olive oil works fine. To add some spice, you can toss in a pinch of extra berbere.
Berbere Spice Blend: This is the star of the show! If you don’t have berbere, feel free to make a quick substitute with equal parts paprika and cayenne, along with cumin and coriander for depth.
Hard-Boiled Eggs: These add richness and texture. You can skip them if you prefer a meat-only dish, or add tofu for a vegetarian option.
Fresh Herbs: I like adding cilantro for a fresh finish, but parsley works too. If you’re not a fan of cilantro, just leave it out or choose another herb you enjoy!
How Do I Get Those Onions Perfectly Caramelized?
Caramelizing onions is crucial for building the stew’s flavor base. It takes time, but the result is worth it. Here’s how to do it right:
- Start with a hot pot on medium heat. Use enough niter kibbeh or butter to coat the bottom.
- Add the finely chopped onions, and stir them frequently to avoid burning. This helps release their natural sugars.
- Keep the cooking process slow and steady, about 15-20 minutes, until they’re beautifully golden. Patience pays off!
- After they reach that deep caramel color, you can mix in the garlic and ginger for maximum flavor.
Taking the time to caramelize the onions makes a world of difference in your stew! Enjoy the process and the wonderful smell in your kitchen.
Ethiopian Beef Stew (Doro Wat Style)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into large cubes
- 4 hard-boiled eggs, peeled
- 3 large onions, finely chopped
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 3 tbsp berbere spice blend
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 2 tbsp tomato paste
- 2 large tomatoes, diced (optional)
- 1 cup beef broth or water
- 1 tbsp red wine vinegar or lemon juice
- Salt to taste
- Fresh cilantro or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Ethiopian Beef Stew takes about 20 minutes for prep and 1.5 to 2 hours for cooking. So, you’ll want to set aside around 2 to 2.5 hours total to let those flavors come together perfectly!
Step-by-Step Instructions:
1. Sautéing the Onions:
In a large heavy-bottom pot or Dutch oven, melt the niter kibbeh over medium heat. Add the chopped onions and sauté gently, stirring frequently for about 15-20 minutes. You want them to become soft, deeply caramelized, and golden brown but not burned. This step builds the base flavor!
2. Adding Garlic and Ginger:
Stir in the minced garlic and ginger. Cook for another 2 minutes until fragrant, which will fill your kitchen with a wonderful smell!
3. Mixing in the Spices:
Add the berbere spice blend and tomato paste to the pot. Mix well to coat the onions and cook for another 3-4 minutes. This allows the spices to bloom and release their flavors.
4. Browning the Beef:
Add the cubed beef to the pot. Stir well to coat the meat thoroughly with the spiced onion mixture. Cook for 5-7 minutes until the beef starts to brown on all sides. This adds depth to your stew.
5. Adding Liquid:
Stir in the diced tomatoes (if using) and pour in the beef broth or water. Add the red wine vinegar or lemon juice and season with salt to taste. This will add a lovely tang to your stew!
6. Simmering the Stew:
Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours until the beef is tender and the sauce has thickened. Stir occasionally and add a little more broth or water if needed. The longer you cook it, the more intense the flavors will become!
7. Adding the Eggs:
In the last 15 minutes of cooking, gently add the peeled hard-boiled eggs to the stew. This allows them to warm through and soak up some of the delicious flavors.
8. Final Touches:
Taste the stew and adjust the seasoning with more salt if needed. You want it to be flavorful and satisfying.
9. Serve and Enjoy:
Serve the Ethiopian beef stew hot, garnished with fresh cilantro or parsley. It pairs wonderfully with injera or rice. Enjoy your aromatic and richly spiced meal!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use brisket or even lamb for a different flavor profile. Just be mindful that the cooking time may vary depending on the cut used.
Can I Prep This Stew in Advance?
Yes, you can prepare the stew a day in advance! Cook it through and then let it cool before refrigerating. The flavors will deepen overnight, making it even more delicious. Just reheat it slowly on the stove, adding a splash of broth if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You can also microwave it in short intervals until hot, ensuring not to overcook.
What Can I Serve with This Stew?
This Ethiopian beef stew is traditionally served with injera, a spongy flatbread that complements the dish splendidly! If injera isn’t available, you can serve it over rice or alongside a simple salad to balance the rich flavors.
