This easy Key Wat is a deep colored, bold flavored and hearty Ethiopian beef stew seasoned with warm and earthy Ethiopian spices. It's a wonderfully rich and succulent beef curry cooked in the Instant Pot or on the Stove until the meat is fall-apart tender.
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Easy Ethiopian Beef Stew
Key Wat (or 'Wot') is a signature dish that you'll find in most Ethiopian restaurants. It may also be referred to as Key Sega Wat (spicy) and Alicha Sega Wat (mild), and it uses the quintessential spice blend known as Berbere, a well-balanced spice mix that can easily be made at home.
This, combined with beef stew meat, creates an utterly rich, ultra-satisfying and easy Ethiopian beef stew that you can prepare any night of the week.
Slow Cooked Beef Stew Flavor in Half the Effort
I take help from my Instant Pot whenever I want to achieve moist and tender beef stew with hearty, robust flavors. I make this recipe often because:
- My family loves the incredibly balanced and bold flavors of this curry, it's a perfect blend of earthy and spicy.
- One 'short-cut' ingredient (fried onions) gives it a deep color and slow-cooked flavor in much less effort and time.
- It's a one-pot recipe that can be ready in less than an hour, most of which is hands-off cooking time.
- Gentle heat and pressure creates a fork-tender, melt-in-your-mouth texture.
- It's completely Gluten-Free, even when served with the Ethiopian flatbread injera, or good old basmati rice!
Ingredients - Notes & Substitutions
The two main ingredients in this dish are beef stew meat and Berbere seasoning. The remaining ingredients include ghee, aromatics, fried onions, tomato paste and water.
- Beef Stew Meat: The best cut of beef for stewing is chuck, which is easily available in most supermarkets at an affordable cost. This has a lot of connective tissue and fat, which is exactly what we want for any stew recipe. Look for whole or pre-cubed beef chuck at the meat counter. We want 1-inch size pieces.
- Berbere: The special spice blend from Ethiopia is a mix of nutmeg, cloves, cumin, coriander, fennel, cinnamon, cardamom and more. I prefer to make it at home, but a store-ready spice mix will work too. Just keep in mind that it may vary in spice level. Alternatively, I have included a substitute spice mix for Berbere below.
- Fried Onions: In this recipe, I also add an additional, but optional, ingredient - fried onions. Just a tablespoon of fried onions adds a deep color and slow-cooked taste to this stew that you typically get from fried-browned onions. You can certainly use homemade fried onions, but if using store-bought, do check their expiration date before using.
Berbere - Popular Ethiopian Spice Mix
Berbere spice blend provides a distinctive tangy flavor to stews and curries and is very easy to make at home. I have included an easy recipe for Berbere in my post for Ethiopian Red Lentils.
Berbere Blend Substitute
Store-bought spice blends work too, but they tend to vary in spice levels. But if you don't want to invest in a new spice mix, here is a convenient and close substitute made by mixing a few pantry spices along with garam masala.
The quantities listed below are enough to season 1½-2 pounds of meat. Simply combine the mix below and use. If you want to double the quantity, store the remainder in a small glass jar in a cool, dark place (such as your spice cabinet) for up to 6 months.
- 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
How To Make Key Wat in an Instant Pot
I prefer to make this recipe in my electric pressure cooker, the Instant Pot, because I don't have to baby sit the pot. Here are the step by step instructions, which can be used for any comparable electric pressure cooker:
- 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.
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.
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.
Variations - Doro Wot, Beg Wot, Root Vegetables
You can also make this wat (or wot) recipe with lamb (beg), chicken (doro) or the addition of root vegetables.
- 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.
Serving Suggestion for Ethiopian Beef Stew
In an Ethiopian restaurant, key wat is served family style over a spongy flatbread called Injera.
Injera is a gluten-free (made with teff flour), fermented flatbread that pairs very well with the stew flavors. In Ethiopia, it is used as a spoon to scoop up all those juices!
I've never made Injera from scratch, but I do find the flavors very similar to that of a dosa, a south-Indian fermented crepe. So, on weekends, I serve Key wat with a crisp dosa.
On weeknights, I personally like the flavors of butter couscous, rice or quinoa with this stew. A garden salad dressed with lemon vinaigrette or some fresh stir-fried veggies sprinkled with berbere makes it a complete meal.
Recipe Tips & Notes
- 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 the listed quantity and store any excess 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.
Commonly Asked Questions for Key Wot
The best meat for key wot is cubed stew meat or beef chuck. It has good flavor and a good amount of connective tissue for tender texture. Look for it at the meat counter of your local grocery store.
Wat, wet’ or wot are used interchangeably for an Ethiopian stew or curry that may be prepared with chicken, beef, lamb, or a variety of vegetables.
More Ethiopian Recipes From My Kitchen
- Instant Pot Misir Wot: An Ethiopian vegetarian stew gracefully prepared with clarified butter, aromatics, berbere and red lentils.
- Ethiopian Spiced Chicken Noodle Soup: A hearty and satisfying chicken noodle soup recipe delicately spiced with an Ethiopian spice blend.
📖 Recipe
Ethiopian Beef Stew | Key Wat in Instant Pot
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- 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
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.
- 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.
Recipe was updated in 2020 to include substitute spice mix instructions, process shots and better recipe photos.
Kara May says
This was incredibly delicious! I had a red bell pepper that was starting to shrivel so I diced it up and cooked it down with the onion. I don't think it altered the flavor but it added some pretty specks of red to the final product. The liquid wasn't very thick when it was finished so I made a slurry of a few tablespoons of cornstarch and some cold water, then mixed it into the pot and let it simmer for a few minutes. The first night was delicious... the leftovers were SUBMLIME. Our whole family loved it!
Aneesha says
Hi Kara, that's wonderful, I'm so glad your family enjoyed it! To thicken the liquid, you can also simmer it on saute mode for a few minutes. Thanks for taking the time to review this recipe!
Chris C in Canada says
This is so good!! I inserted another recipe your Instant Lentil soup method of cooking instapot lentils (10 mins for green lentils on high) without the spices, just cooking of lentils, according to your method, and inserted them in the Key Wat with diced celery pieces after it was cooked— your website is amazing. I’m in Canada and have shared your website with many friends.
Aneesha says
Sounds delish! Thanks for sharing your customizations, and for taking the time to rate this recipe!
Kate says
This was my first foray into Ethiopian cooking and this recipe made it a total success! I cooked it in the crockpot and subbed beef broth for the water. It was fabulous. My husband and I loved it and will definitely be making it again. Thank you, Aneesha!
Aneesha says
That's so wonderful to hear! Thanks for sharing your experience and rating the recipe Kate ????????
Bandra says
What time and temp did you do it in the crockpot?
Aneesha says
Hi Bandra, I'm sorry, I don't have a crockpot so wouldn't be able to help for that. Perhaps you can ask a friend who does and use her timing and temperature for any beef stew.
Ella says
This is was insanely good. I added both carrots and potatoes at about the 30 minute mark. I let the mixture stew for at least 3x as long at a simmer. I found that after the 45 mins the beef was not tender enough. Otherwise, the flavour was immaculate and this is a new fave!
Aneesha says
Hi Ella, sometimes the cut of the beef makes a difference in the cooking time. But I'm glad you enjoyed the flavors. It's a favorite in my home 🙂 Thanks for taking the time to rate the recipe ????????
Sharin says
Fabulous dish! My kids were home for reading week and my youngest texted me a link to this recipe that I made this during a cold snap. Perfect remedy. I browned my beef first. Cheers!
Aneesha says
Thank you Sharin, I'm so glad your family enjoyed it!
Aneesha says
Thank you Sharin, I'm so glad your family enjoyed this recipe!
Steven H says
Enjoyed this recipe a lot! Definitely a keeper. I really liked the Berbere Substitute as I had all of those ingredients on hand already. I think I may try the berbere from your Misir Wot with the whole spices. I think I would up the spiciness (hot) level for my taste, but still extremely satisfying. I served this with Gomen Wot (Ethiopian collard greens), basmati rice, and roti (did not have injera). Overall, I have cooked so many things from this blog and all are so good... glad I found somewhere that understands spices and the instant pot!
Aneesha says
Thank you for your kind words, Steven!
Charles Ek says
I used large chunks of top round in an instant pot. The last time I made a similar recipe it was a little bland because I cut the cayenne by half. That was a mistake.
This was excellent and I look forward to using venison in the fall.
Aneesha says
Awesome! I'm so glad you enjoyed it!
Sg says
When do you add the fried onions?
Aneesha says
Hi Sg, you add it in step 2. Hope you enjoy it!
Natalie Jones says
This was absolutely delicious! Thanks Aneesha for yet another yummy and easy pressure cooker meal ????
Aneesha says
Super! I'm so glad you enjoyed it. Thanks Natalie!
anuj aggarwal says
As my good friend in Italy would say, Perfecto! Dot to Dot. I fried some white onions at home and added those and used a little more Ghee than I should have. Yum 3x.
AA
Aneesha says
Hey Anuj, I'm so glad you enjoyed this recipe.Thanks for the sweet comment and ratings!
L says
Hi I was just wondering what the fresh herb is you use to garnish in your photos, I can't seem to find mention of it in the recipe or notes. TIA
Aneesha says
Hi there! In the photos I used cilantro, which is not a traditional choice, so didn't mention it. But you certainly can garnish it with cilantro or parsley. Hope you enjoy it!
Jules says
This was amazing. I took all sorts of shortcuts and used a tough, but handy, cut of beef. I can't wait to try it out doing things right. The flavor is exactly what I've been looking for after several attempts at various Ethiopian recipes.
Aneesha says
Hi Jules, thank you! I'm so happy you enjoyed the flavors, it's one of our favorite Ethiopian dishes!
Cricket says
When cooking on the stove top, should the pan be covered during cooking?
What modifications would you suggest when making in a crock pot on low?
Aneesha says
Hi Cricket, Thanks for pointing that out- it's "cover and cook until the meat cooks through and becomes tender." I've been meaning to update the recipe for a while, thanks to you, I'll do it today 🙂 Hope you enjoy the stew!
Nur says
Hi, quick question: if we are using the Berbere substitute you give above, should we use all of the spices, or make a mix and use 1.5 tablespoons of it? Thank you!
Aneesha says
Hi Nur, great question and I can see how that needs a clarification, thank you for asking. I'll edit the substitute spice list accordingly and this way you can use all the listed spices. Give me 5 minutes to fix that. I hope you enjoy this recipe, it's my hubby's favorite 🙂