Ethiopian Beef Stew | Key Wat in Instant Pot

• khẩu phần: 5 people
• thời gian hoạt động: 5 mins
• tổng thời gian: 45 minutes

Nguyên liệu

½ teaspoon ground black pepper

½ teaspoon turmeric powder

1½ tablespoons coriander powder

2 teaspoons ground cumin

½ teaspoon ground nutmeg

1 tablespoon paprika (if using smoked - reduce to 2 teaspoon)

½ teaspoon cayenne pepper

1 tablespoon garam masala

3 tablespoons ghee or butter

1½ cups finely chopped onion (about 1 large onion)

1 tablespoon crushed ginger-garlic ½ inch ginger + 2 cloves garlic OR ½ teaspoon ginger powder + ½ teaspoon garlic powder

1 teaspoon salt if using berbere blend, check for salt in ingredients

3 tablespoons tomato paste

2 tablespoons berbere seasoning add 1-1½ for mild (see substitute below)

1 tablespoon fried onions optional - adds a deep color

2 teaspoons ground coriander

1 cup water divided

1½ lbs beef stew meat (cut in 1-inch pieces)

½ teaspoon sugar

salt to taste (depends on salt content in berbere spice mix)

Berbere Seasoning Substitute (good for 2-lbs meat )

½ teaspoon ground black pepper

½ teaspoon turmeric powder

1½ tablespoons coriander powder

2 teaspoons ground cumin

½ teaspoon ground nutmeg

1 tablespoon paprika (if using smoked - reduce to 2 teaspoon)

½ teaspoon cayenne pepper

1 tablespoon garam masala

Hướng dẫn

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 (Pic 1).

Now, add fried onions, tomato paste, berbere seasoning, ground coriander and ¼ cup water, stir well and cook for one minute (Pic 2).

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 (Pic 3).

Open the lid 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 (Pic 4). 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.

Stovetop Method for Key Wat

You can also make Key Wat in a traditional Dutch oven or heavy-bottomed sauce pot. Follow the instructions below.

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.

Now, 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 40-45 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.

Doro Wot: Use boneless skinless chicken cubes and reduce the cooking time to 5 minutes.

Beg Wot: Use lamb pieces and adjust the cooking time to 20 minutes.

Root Vegetables: Make this dish more hearty by adding some root vegetables like carrots, potatoes or parsnips when you add the stew meat.

Instant Pot Method

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.

Ghi chú

Note: Sometimes, the cut and quality of meat affects cook time. If at this point the beef isn't fork-tender, you can pressure cook it for another 5 minutes, followed by a natural pressure release.

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.