Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet Recipe #106194
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.
by Mahteme
1½ hours | 30 min prep
SERVES 8
- 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
- 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.
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5 stars