This traditional Ethiopian Sik Sik Wat is a hearty and flavorful beef stew that brings warmth to any meal. The dish features tender cubes of beef slowly simmered in a vibrant red sauce made from berbere spice, paprika, and niter kibbeh (spiced butter). Aromatics like garlic, ginger, fenugreek, and allspice create a complex, earthy flavor profile that deepens as it cooks. The result is a thick, savory stew with a slight kick and tender meat that melts in your mouth. Perfect for sharing family-style, it pairs beautifully with injera, flatbread, or rice. This recipe is ideal for cozy weeknight dinners or festive gatherings where you want to serve something comforting, satisfying, and deeply flavorful.
Sik Sik We’T (Beef Stew In Red Pepper Sauce
Description
This traditional Ethiopian Sik Sik Wat is a hearty and flavorful beef stew that brings warmth to any meal. The dish features tender cubes of beef slowly simmered in a vibrant red sauce made from berbere spice, paprika, and niter kibbeh (spiced butter). Aromatics like garlic, ginger, fenugreek, and allspice create a complex, earthy flavor profile that deepens as it cooks. The result is a thick, savory stew with a slight kick and tender meat that melts in your mouth. Perfect for sharing family-style, it pairs beautifully with injera, flatbread, or rice. This recipe is ideal for cozy weeknight dinners or festive gatherings where you want to serve something comforting, satisfying, and deeply flavorful.Ingredients
Directions
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In a heavy 4-5 qt. enameled casserole, cook the finely chopped onions over moderate heat for 5-6 minutes, stirring constantly to prevent burning, until they are soft and dry.
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Stir in the niter kebbeh and cook until it begins to splutter.
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Add the garlic, ginger, ground fenugreek, cloves, allspice, and nutmeg, stirring well after each addition.
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Stir in the paprika and berbere spice, cooking over low heat for 2-3 minutes to bloom the spices.
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Pour in the dry red wine, water, and pureed tomato. Stir in the salt and bring the liquid to a boil.
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Add the beef cubes to the pot, turning them with a spoon until they are evenly coated with the sauce.
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Reduce the heat to low, partially cover the pan, and simmer for about 1 1/2 hours, or until the beef is tender and shows no resistance when pierced.
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Season with freshly ground black pepper to taste and adjust salt if needed.
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Transfer the entire contents of the casserole to a deep heated platter or bowl to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 226.8kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 25.2mg2%
- Total Carbohydrate 50.8g17%
- Dietary Fiber 4.6g19%
- Sugars 6.2g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
