Key Wat (Beef Stew) with Injera and Ayib

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.

Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.

Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.

Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Pour in the beef broth and red wine (if using). Stir to scrape up any browned bits from the bottom of the pot.

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.

Season with salt and black pepper to taste. Remove the bay leaf before serving.

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.