Sega Wat (Spicy Ethiopian Beef Stew)

Step 1

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.

Step 2

Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.

Step 3

Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.

Step 4

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.

Step 5

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.