Batch Berbere Beef Stew (Key Wot)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

African · 170 min · Beef · gluten-free, low-carb, high-protein

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Ingredients

• 1 lb beef chuck, cubed
• 2 large red onion
• 1/4 cup berbere spice blend
• 1 3/4 tbsp niter kibbeh spiced butter
• 2 garlic cloves
• 2 inch piece fresh ginger
• 1 tbsp tomato paste
• 1/4 cup red wine

Method (tap to check — screen stays awake)

1. Dry-cook the finely chopped onions in a large pot over medium 15 minutes until deeply softened and reduced.
2. Add niter kibbeh, grated garlic and ginger, and cook 3 minutes.
3. Stir in berbere and tomato paste and bloom 3 minutes to build a thick red base.
4. Add the beef, red wine, and 3 cups water, then cover and simmer on low 2 hours, topping up with a splash of water if it threatens to dry out, until the meat is truly tender.
5. Uncover and reduce 10 minutes until the sauce clings and the oil beads on the surface.
6. Cool and portion; serve with injera or rice, and freeze extras up to 3 months.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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