Siga Wat
Ethiopian Beef Stew
A rich, deeply flavored Ethiopian beef stew, slow-cooked with aromatic berbere spice and niter kibbeh. Traditionally served with injera, this hearty dish is perfect for a comforting meal.
🧂 Ingredients
- 800 g Beef chuck
- 4 large Yellow onions
- 4 tbsp Berbere spice blend(Adjust to your spice preference. High-quality berbere is key.)
- 100 g Niter kibbeh (spiced clarified butter)(If unavailable, you can use unsalted butter and add a pinch of cardamom, fenugreek, and turmeric.)
- 6 cloves Garlic
- 1 inch piece Ginger
- 2 cups Water or beef broth(For simmering)
- to taste Salt
👨🍳 Instructions
- 1
In a heavy-bottomed pot or Dutch oven, melt the niter kibbeh over medium-low heat. Add the finely chopped onions. Cook, stirring frequently, until the onions are deeply caramelized and a rich, dark brown color. This process is crucial for the stew's depth of flavor and color and can take 45-60 minutes. Be patient and avoid burning them; adjust heat as needed.
⏱️ 45-60 minutes - 2
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, ensuring they don't burn.
⏱️ 1-2 minutes - 3
Add the berbere spice blend to the pot. Stir well to coat the onions, garlic, and ginger. Cook for another 5-10 minutes, stirring constantly, allowing the spices to bloom and release their aromas. The mixture will become very fragrant and a deep red.
⏱️ 5-10 minutes - 4
Add the beef chuck cubes to the pot. Increase the heat slightly to medium and sear the beef on all sides, about 5-7 minutes, until lightly browned. This step helps to build flavor.
⏱️ 5-7 minutes - 5
Pour in the water or beef broth and add salt to taste. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 minutes - 6
Reduce the heat to low, cover the pot tightly, and let the siga wat simmer gently. Stir occasionally to prevent sticking. Cook until the beef is fork-tender and the sauce has thickened, which will take approximately 1.5 to 2 hours.
⏱️ 1.5-2 hours - 7
Once the beef is tender and the stew has reached your desired consistency, taste and adjust seasoning with salt if needed. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to reduce it.
⏱️ 15-20 minutes (optional)
💡 Pro Tips
- ✓The key to a great Siga Wat is the slow caramelization of the onions and the blooming of the berbere spice.
- ✓For a richer flavor, use beef broth instead of water.
- ✓Serve hot with traditional Ethiopian injera bread, which is perfect for scooping up the flavorful stew.
- ✓The stew's color should be a deep, rich red from the berbere.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Adjust the amount of berbere for a spicier or milder stew.
- Add cubed potatoes during the last 45 minutes of simmering for a heartier meal.
- For a vegetarian version, substitute firm tofu or mushrooms and use vegetable broth.