This Ethiopian Beef Stew, known as Doro Wat, is a rich and flavorful dish. It’s made with tender beef, spicy herbs, and a mix of onions and garlic that bring warmth to every bite.
Cooking this stew in a big pot is the perfect way to fill your kitchen with mouthwatering smells! I love to serve it with rice or bread for a hearty meal that keeps me cozy. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: Use cuts like chuck or brisket for tenderness. If you’re looking for a lighter option, try using chicken instead. Just adjust the cooking time since chicken cooks faster.
Niter Kibbeh: This spiced butter adds a unique flavor. If you can’t find it, regular clarified butter works fine, but for a similar taste, consider adding a bit of cumin and cardamom to regular butter.
Berbere Spice Mix: This blend is key to achieving the hallmark Ethiopian flavor! If you don’t have it, you can combine paprika, cayenne, cumin, and ginger for a makeshift version.
Onions: Yellow onions are perfect for the base because they caramelize beautifully. However, using sweet onions if you prefer a milder flavor also works well.
Carrots and Chili: These add sweetness and heat. You can swap in other vegetables like bell peppers or leave out the chilies if you’re sensitive to spice.
How Do I Caramelize Onions to Perfection?
Caramelizing onions is crucial for building flavor in your stew. It’s a slow process, but worth every minute! Here’s how to get it just right:
- Start with a heavy-bottomed pot on medium heat. This helps distribute heat evenly.
- Add a bit of niter kibbeh or butter, and toss in your chopped onions.
- Cook them slowly, stirring often so they don’t burn. This could take 20-30 minutes — patience is key!
- Your onions should turn a deep golden brown, developing that sweet flavor that enhances the stew.
If they start to stick, you can add a splash of water to deglaze the pot and lift those flavorful bits!
What’s the Best Way to Simmer the Stew?
For the perfect stew, follow these steps for simmering:
- After adding the broth, bring everything to a lively boil first.
- Once it’s boiling, reduce the heat to low to maintain a gentle simmer. This will help tenderize the beef without toughening it up.
- Cover the pot to keep moisture in, but check occasionally and stir to prevent sticking.
- A good simmer time is 1.5 to 2 hours—this allows the flavors to meld beautifully.
Trust the process, and you’ll end up with tender, flavorful beef that’s the highlight of your dish!
Ethiopian Beef Stew (Doro Wat Style)
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into chunks
- 3 large onions, finely chopped
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular clarified butter
- 2 tablespoons berbere spice mix
- 2 large carrots, chopped
- 2-3 green chilies, sliced
- 2-3 hard-boiled eggs, peeled
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- Salt to taste
For The Garnish:
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes for prep and around 2 hours for cooking. It’s important to let the stew simmer for a while to develop those amazing flavors, so plan for a total of about 2 hours and 20 minutes.
Step-by-Step Instructions:
1. Melt That Butter:
In a large pot or heavy-bottomed pan, melt the niter kibbeh or clarified butter over medium heat. This is where the magic begins, so take your time!
2. Caramelize the Onions:
Add the finely chopped onions to the pot. Cook slowly, stirring often, until the onions are beautifully caramelized and soft, about 20-30 minutes. This step gives the stew a deep, rich flavor.
3. Add Garlic and Ginger:
Stir in the minced garlic and ginger, cooking for another 2-3 minutes until they are fragrant. You’ll love the aroma at this point!
4. Spice It Up:
Add the berbere spice mix and tomato paste to the pot. Stir well to combine and let it cook for about 5 minutes to release the wonderful aromas.
5. Brown the Meat:
Now it’s time to add the beef chunks. Toss them in the spice and onion mixture, browning the meat on all sides for about 5-7 minutes.
6. Pour in the Broth:
Pour in enough beef broth or water to just cover the meat. Stir everything well, bring it to a boil, and then reduce the heat to low for a gentle simmer.
7. Add Vegetables:
Toss in the chopped carrots and sliced green chilies to the stew. These will add both sweetness and heat!
8. Let it Simmer:
Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened beautifully.
9. Incorporate the Eggs:
In the last 15 minutes of cooking, carefully add the hard-boiled eggs to the stew. This will warm them up and let them soak in some of the delicious flavors!
10. Final Touches:
Adjust salt to taste. This step is essential to make sure all the flavors pop!
11. Garnish and Serve:
Before serving, garnish with chopped cilantro or parsley to add a fresh touch. Serve hot with injera (Ethiopian flatbread) or over rice for a comforting meal.
This hearty Ethiopian Beef Stew is not just a meal; it’s an experience filled with rich flavors and a touch of tradition. Enjoy every bite!
Can I Use Different Cuts of Beef for the Stew?
Yes, you can! While beef chuck or brisket are best for tenderness, you can also use stew meat from the round or any cut ideal for slow cooking. Just keep in mind that cooking time may vary depending on the cut.
How Can I Adjust the Spice Level?
If you’re concerned about spice, you can reduce the amount of berbere spice mix or omit the green chilies. Alternatively, consider adding a dollop of yogurt when serving to balance the heat!
Can I Make This Dish Vegetarian?
Absolutely! Substitute the beef with hearty vegetables like mushrooms, eggplant, or lentils for protein. Use vegetable broth instead of beef broth and follow the same cooking instructions for a delicious vegetarian version.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through—add a splash of water or broth if it’s too thick!
