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Sik Sik We’T (Beef Stew In Red Pepper Sauce

Sik Sik We't (Beef Stew in Red Pepper Sauce recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 226.8
Dietary: Gluten-free
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
  • 2 cup Onions -- finely chopped
  • 1/3 cup Niter kebbeh
  • 2 cup Garlic -- finely chopped
  • 2 teaspoon Fresh ginger root -- scraped
  • 1/4 teaspoon Fenugreek seeds -- freshly Ground
  • 1/8 teaspoon Ground cloves
  • 1/8 teaspoon Ground allspice
  • 1/8 teaspoon Ground nutmeg -- freshly Grated
  • 1/4 cup Paprika
  • 2 teaspoon Berbere or awaze
  • 2/3 cup Dry red wine
  • 1/2 cup Water
  • 1 large Firm ripe tomato, coarsely chopped and pureed
  • 2 teaspoon Salt
  • 3 lb Lean boneless beef, trimmed and cut into 1-inch cubes
  • To taste Freshly ground black pepper
Directions
  1. 1
    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.
  2. 2
    Stir in the niter kebbeh and cook until it begins to splutter.
  3. 3
    Add the garlic, ginger, ground fenugreek, cloves, allspice, and nutmeg, stirring well after each addition.
  4. 4
    Stir in the paprika and berbere spice, cooking over low heat for 2-3 minutes to bloom the spices.
  5. 5
    Pour in the dry red wine, water, and pureed tomato. Stir in the salt and bring the liquid to a boil.
  6. 6
    Add the beef cubes to the pot, turning them with a spoon until they are evenly coated with the sauce.
  7. 7
    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.
  8. 8
    Season with freshly ground black pepper to taste and adjust salt if needed.
  9. 9
    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.

Keywords: ethiopian, beef stew, sik sik wat, berbere, niter kibbeh, red pepper sauce, injera, fenugreek, paprika, garlic, ginger, slow cooked, spicy, savory, comfort food, dinner, traditional, aromatic, stew, meat, spices
Read it online: https://www.chefs-mate.com/recipe/sik-sik-wet-beef-stew-in-red-pepper-sauce/