This easy Key Wat recipe is a hearty Ethiopian beef stew seasoned with warm and earthy berbere spice cooked until fall-apart tender in an Instant Pot or stovetop.
Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
Add fried onions, tomato paste, berbere seasoning, ground coriander and ¼ cup water, stir well and cook for one minute.
Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency. Serve with the traditional sourdough flatbread, injera.
Stovetop Method
Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
Add fried onions, tomato paste, berbere seasoning, ground coriander and ¼ cup water, stir well and cook for one minute.
Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with the traditional sourdough flatbread, injera.
Video
Notes
Use store-bought or homemade berbere substitute blend. If using pre-made berbere spice blend, add 1.5-2 tablespoons (depending on how spicy you like it). If using the berbere blend substitute, use 4 tablespoons and store the rest in your spice cabinet.
Replace the water with beef stock. The stock will provide a deeper, darker, richer flavor.
Use a Dutch oven or heavy sauce pot for the stovetop method. A heavy bottom pan evenly distributes the heat and withstands a longer cooking time.
Adjust cooking time depending on texture. My kids like the fall-apart tender texture of the beef, so I cook it for 30 minutes. For a firmer texture, reduce the cooking time to 25 minutes.
Update: Recipe was updated in 2020 to include substitute spice mix instructions, process shots and better recipe photos.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.