One-Pot Wonders

Kai Wot (Ethiopian Beef Stew) Spicy!

April 10, 2014
0 Ratings
  • Serves 8
Author Notes

Have you tried Ethiopian? There's nothing shy or subtle about it .. starting with a ridiculous amount of onions for its base .. producing a bold, in your face flavor .. if there every was one. —VeggiesByCandlelight

What You'll Need
  • 8-10 purple onions, finely chopped
  • 1-4 tablespoons Berberi (more or less, depending on how spicy you like it)
  • 1 pound stew beef, cut into bite size pieces
  • 1/2 cup butter (or more to taste)
  • 1-4 tablespoons minced garlic
  • 1 tablespoon salt
  1. Wash the cubed beef well, pat them dry with a towel, and set aside in the fridge (** Please don’t skip this step .. it's an important part of the process for tenderizing the beef)
  2. Finely chop the onions in a blender or food processor, until almost pureed.
  3. Add the meat to the sauce & turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.
  4. After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
  5. Just before serving, stir the freshly minced garlic into the sauce.
  6. Serve with Injera

See what other Food52ers are saying.

  • Tina Manning
    Tina Manning
  • Raychel Gonzales
    Raychel Gonzales
  • Terry Moritz
    Terry Moritz
  • chef lew
    chef lew

6 Reviews

Terry M. September 1, 2017
so, great. . . how do you mix the berberi spice mix? Can't go into the McCormick section and buy it, you know.....
Raychel G. January 8, 2018
Here's the recipe I found:
chef L. February 20, 2019
If you don't want to make your own, Amazon has several varieties of Berberi and both of the ones I've used seem like the real spicy deal.
Tina M. March 16, 2015
This is confusing - it says to add beef to the sauce, but what's the sauce? Did they miss a step? Or are the cooked onions the sauce?
Laura May 13, 2015
Pretty certain the onions are the sauce. I reduced the onion content and added chicken stock (had on hand). As long as the beef is almost covered, it should be fine. Just check on it ever so often. Add water or stock of needed..
Raychel G. January 8, 2018
I agree, this is very confusing. Why would I add the butter at the end? How are just onions a "sauce"? Does anyone make this recipe exactly as-is?