The Pioneer Woman Tasty Kitchen
Profile Photo

Kai Wot (Ethiopian Spicy Beef Stew)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Have you tried Ethiopian food? There’s nothing shy or subtle about it … starting with a ridiculous amount of onions for the base and producing a bold, in your face spicy flavor using an African chili pepper blend.

Ingredients

  • 1 pound Stew Beef, Cut Into Bite Size Pieces
  • 10  Purple Onions, Peeled
  • ½ cups Water
  • 1 Tablespoon Berbere (African Chili Pepper Blend; Can Go Up To 4 Times This Amount, To Taste)
  • ½ cups Butter
  • 1 Tablespoon Salt
  • 1 Tablespoon Minced Garlic (can Go Up To 4 Times This Amount, Depending On How Garlic You Like It)

Preparation

Wash the cubed beef well, pat the pieces dry with a towel, put them on a plate and set aside in the fridge. (Please don’t skip this step—it’s an important part of the process for tenderizing the beef).

Finely chop the onions in a blender or food processor, until almost pureed. Transfer the onions to a heavy pot and cook on medium heat until they are dry and have turned a reddish-brown color. Add the water and berbere. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn’t get dry (this process allows for the berbere to become less bitter).

Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.

After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer for another hour. Just before serving, stir the freshly minced garlic into the sauce and allow it to heat for a moment.

Serve with injera (sourdough, risen flatbread).

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Aunt Rocky’s Mexi-Skillet Stew (LCHF)
Profile Photo by Roxana Lopez in Main Courses
An easy one pan meal with lots of flavor! Suitable for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Rainbow Stuffed Peppers (20-Minute Dinner)
Profile Photo by Chef in the Burbs in Main Courses
Is that pesky pyrazine ruining stuffed peppers for you? Swap red...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bierocks
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
A Midwestern comfort food dish of German heritage. These delicious meat...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Perfect Grilled Ribeye Steak
Profile Photo by Valeriya in Main Courses
You can never go wrong with this juicy and tender ribeye...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


BBQ Ranch Baked Potatoes
Profile Photo by PW Food & Friends in Main Courses
Leftover pot roast is such a great base for BBQ! Add...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy