Key Siga Wat

Ingredients

• 2 lb beef chuck, cut into 1.5-inch cubes
• 2 whole onions, medium, finely diced
• 4 cloves garlic, minced until smaller than a grain of rice
• 1 tablespoon fresh ginger, minced until smaller than a grain of rice
• 2 tablespoon berbere spice blend
• 2 cups water

Instructions

1. 1

   Add 2 lb beef chuck cubes to a large pot over medium-high heat with no oil (beef will release fat as it cooks). Stir every 30 seconds until the surface of each piece turns gray-brown, about 5 minutes.

2. 2

   Add 2 finely diced onions and stir constantly, scraping the bottom of the pot, until the onions are translucent and light golden, about 3 minutes.

3. 3

   Add 4 minced garlic cloves and 1 tablespoon minced ginger, then stir for 30 seconds until the smell becomes strong and fragrant, meaning the garlic and ginger are blooming in the pot's heat.

4. 4

   Sprinkle 2 tablespoons berbere spice blend over the meat and onions, then stir constantly for 1 minute until the spices coat everything and smell deeply fragrant.

5. 5

   Pour in 2 cups water, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds extra flavor.

6. 6

   Bring the liquid to a boil over medium-high heat — you'll see large rolling bubbles breaking across the entire surface — then reduce the heat to medium-low to maintain a gentle simmer with occasional small bubbles rising slowly, about 1 minute to reach boil.

7. 7

   Cover the pot partially (lid slightly ajar so steam can escape) and simmer for 35 minutes, stirring once every 10 minutes. The beef is done when a fork pierces it easily and the liquid has reduced by about half.

Tools you’ll need

• large pot (5-quart or larger) with lid
• wooden spoon
• cutting board
• sharp chef's knife
• measuring spoons
• measuring cups

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