Siga Wat
A rich Ethiopian beef stew simmered in a fragrant spiced tomato sauce with onions and garlic. Served over injera or rice, it's a warming, deeply flavorful dinner.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 lb beef stew meat (chuck or shoulder), cubed
- 3 medium onions, finely diced
- 4 clove garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp tomato paste
- 2.5 tbsp berbere spice blend
- 3 tbsp olive oil
- 1.5 cup beef broth
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat until shimmering, ~90 seconds.
- 2
Add diced onions and cook, stirring occasionally, until softened and edges brown, ~8 minutes.
- 3
Stir in garlic and ginger, cook until fragrant, about 1 minute.
- 4
Add tomato paste and berbere, stir constantly for 2 minutes to toast the spices.
- 5
Add beef cubes and stir until coated in spice mixture, cooking 3–4 minutes.
- 6
Pour in beef broth, scraping up browned bits from the pot bottom.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer 35–40 minutes until beef is tender.
- 8
Taste and season with salt and pepper.
- 9
Serve over injera bread or rice.
Tools you’ll need
- large pot with lid (4-5 quart)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
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