Dinner · 75 min · ethiopian

Key Wat

Beef chuck does the heavy lifting here, with red onions rounding it out. An Ethiopian dinner that takes 75 minutes, start to finish. It is weeknight cooking that still hits your targets — 75 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef chuck
• 3 Red onions
• 1/4 cup Berbere
• 1/3 cup Niter kibbeh
• 5 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tomato paste
• 2 cups Beef stock
• 1/2 cup Red wine
• 1 tsp Salt

Steps

1. Dry-cook the minced onions 12 minutes, stirring, until deeply golden. Add the niter kibbeh, berbere, garlic, and ginger; cook 4 minutes until brick-red.
2. Add the beef chunks, turning to coat in the spice base. Sear 8 minutes until browned on the edges.
3. Stir in the tomato paste, wine, and stock. Cover and simmer 50 minutes until the beef is spoon-tender.
4. Uncover and reduce 10 minutes until the sauce clings thickly to the meat.
5. Taste for salt and heat — key wat should be boldly, unapologetically spicy. Serve on injera.

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