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Sega Wat Ethiopian Beef: A Spicy Comfort Dish

Sega Wat Ethiopian Beef
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Sega Wat is an iconic Ethiopian beef stew that’s rich in flavor, thanks to the combination of spiced butter, berbere, and tender beef simmered with aromatic herbs and finished with boiled eggs. It’s the perfect hearty dish for family gatherings or a special occasion, with minimal hands-on time required for maximum flavor.

Ingredients

Scale
  • 1.5 lbs stew beef, cut into 1–1.5 inch cubes (chuck or brisket works well)
  • 4 tbsp niter kibbeh (Ethiopian spiced butter) — substitute with clarified butter + ½ tsp turmeric, cardamom, and fenugreek
  • 6 large eggs, hard-boiled and peeled
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, chopped (about a thumb-sized piece)
  • 2 cups beef stock (low-sodium recommended)
  • 1 tbsp tomato paste
  • 4 tbsp berbere spice (adjust to taste)
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • ½ tsp ground cumin
  • 1 tsp salt (more to taste)

Instructions

  1. Bring eggs to a rolling boil for 9–11 minutes. Cool in ice water, peel, and set aside.
  2. In a large pot, melt niter kibbeh over medium heat. Add onion, garlic, and ginger and sauté until golden (8–12 minutes).
  3. Sprinkle in berbere, smoked paprika, black pepper, cumin, and salt. Stir for 2–3 minutes to activate oils and fragrance.
  4. Add tomato paste and beef stock. Stir to combine, scraping browned bits from the pot. Add stew beef, bring to a simmer, then reduce heat and cook for 45 minutes to 1 hour, until beef is tender.
  5. Nestle boiled eggs into the stew and simmer on low for 8–10 minutes to absorb flavor.
  6. Season with more salt, berbere, or a pinch of sugar if needed.

Notes

    Nutrition

    Find it online: https://bakerslider.com/sega-wat-ethiopian-beef/

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