Key Wat (Beef Stew) with Injera and Ayib

A flavorful and spicy Ethiopian beef stew cooked with berbere spice, onions, garlic, and ginger. Served traditionally with injera bread and a dollop of ayib (Ethiopian cheese).

Prep Time

20 minutes

Total Time

2 hours 20 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

1 item

Cost

£6.64/serving

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Asian

Main Ingredient:

Beef

Mood:

Spicy

Ingredients

Servings

2lbsBeef Stew Meat(Cut into 1-inch cubes)

£9.00

2largeOnion(Finely chopped)

£1.00

6clovesGarlic(Minced)

£0.50

2tablespoonsGinger(Grated)

£0.30

4tablespoonsBerbere Spice Blend(Adjust to your spice preference. Use a high-quality blend for best flavor.)

£2.50

3tablespoonsVegetable Oil

£0.20

2tablespoonsTomato Paste

£0.30

4cupsBeef Broth

£1.50

0.5cupDry Red Wine(Optional, adds depth of flavor)

£1.00

1Bay Leaf

£0.10

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

8piecesInjera(For serving)

£6.00

0.5cupAyib (Ethiopian Cheese)(For serving, substitute with ricotta cheese if Ayib isn't available)

£4.00

Total Cost

£26.55

£6.64 per serving

Instructions

1.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides. Remove the beef from the pot and set aside.
2.
Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.
3.
Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
4.
Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
5.
Pour in the beef broth and red wine (if using). Stir to scrape up any browned bits from the bottom of the pot.
6.
Return the browned beef to the pot. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
7.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
8.
Serve the Key Wat hot with injera bread and a dollop of ayib (Ethiopian cheese). Tear off pieces of injera to scoop up the stew.

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My Notes

Nutrition Information

Nutrition per serving (500g)

850 kcal / 3556 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use bone-in beef chuck roast. You can remove the bone after cooking.

The longer the stew simmers, the more flavorful it will become. You can simmer it for up to 3 hours.

If the stew becomes too thick, add a little more beef broth to thin it out.

If you can't find Ayib, ricotta cheese or even plain Greek yogurt can be used as a substitute.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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