Beef Key Wat Deep Pot

Ingredients

• 800 g (1 3/4 lb)beef chuck or stewing beef — cut into 3 cm cubes
• 3 tbspberbere
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspniter kibbeh
• 2 tbsptomato paste
• 2green chilies — slit
• 1 1/2 cupswater or beef broth
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by finely chopping 2 red onions and set them aside. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger, keeping them together as they will be added at the same time. Slice 2 green chilies into thin rounds, removing seeds if you prefer less heat. Cut 800 g (1 3/4 lb) of beef chuck or stewing beef into bite-sized cubes, ensuring uniformity for even cooking.
2. Place a large, heavy-bottomed pot over medium heat. Add the chopped onions to the dry pot, stirring frequently. Cook the onions slowly until they turn translucent and begin to brown slightly, which should take about 10 minutes. This dry cooking method intensifies the onion's flavor, forming the base of the dish.
3. Add 3 tablespoons of niter kibbeh to the pot with the onions. Allow it to melt and combine with the onions, turning them a golden color. This step releases the rich, spiced aroma of the niter kibbeh, which is essential for the dish's depth of flavor.
4. Stir in 3 tablespoons of berbere, along with the minced garlic and ginger. Cook for about 2 minutes, stirring constantly, until the spices are fragrant and the mixture becomes a deep red. This blooming process enhances the spices' flavors, making the dish more aromatic.
5. Add the cubed beef to the pot, stirring to coat each piece with the spice mixture. Cook the beef until it is browned on all sides, which will help seal in the juices and add flavor. This should take about 5 minutes, and the beef will start to develop a rich color.
6. Mix in 2 tablespoons of tomato paste, stirring to combine it with the beef and spices. Pour in 1 1/2 cups of water or beef broth, ensuring the liquid just covers the meat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened to a rich consistency.
7. Once the beef is tender, taste the stew and add 1 teaspoon of fine salt, adjusting to your preference. The sauce should be well-balanced, with a slight kick from the chilies and a deep, savory flavor from the spices. Serve the Beef Key Wat hot, accompanied by injera, which will soak up the flavorful sauce.