Eritrean Ethiopian Beef Stew Tsebhi Sga Or Key Wet Food

ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET

Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet image

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.

Provided by Mahteme

Categories Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 medium red onions
1/2 cup spiced butter (also know as tesmi or kbe)
1/4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water

Steps:

Chop onions into small fine pieces.
Heat a shallow deep pan, about 3 to 4 inches deep.
Add half of the spiced butter.
Once butter is melted add the chopped onions and cook it until the onion is caramelized.
Be sure not to burn the onions, keep stirring!
Add the chili paste to the cooked onions.
Mix it well by adding a drop of water at a time as needed.
Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
Cut beef into small bite sizes, about ½ inch cubes.
Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
Add the remainder of the spiced butter and mix well.
Let cook of about 5 more minutes.
Depending on your personal desire, you may add more water to bring it to the consistency you like.

Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9

ETHIOPIAN BEEF STEW IN BERBERE SAUCE

Ethiopian Beef Stew in Berbere Sauce image

For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!

Provided by Rhonda Scheurer

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 small onion, chopped fine
1/4 cup butter
1 tablespoon minced ginger
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/3 teaspoon ground cloves
1/4 teaspoon ground allspice
14 ounces crushed tomatoes
1/4 cup dry red wine
1/4 lb beef stew meat

Steps:

Preheat oven to 325°F.
Melt butter on stove top in roasting pan.
In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
Add tomatoes and wine.
Cover, bring to a "medium" simmer.
Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
Stew is done when meat can be easily pierced with a fork.

Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6

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