Eritrean / Ethiopian Beef Stew -- Tsebhi Sga Or Key Wet

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 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

Recipe

• 1 chop onions into small fine pieces.
• 2 heat a shallow deep pan, about 3 to 4 inches deep.
• 3 add half of the spiced butter.
• 4 once butter is melted add the chopped onions and cook it until the onion is caramelized.
• 5 be sure not to burn the onions, keep stirring!
• 6 add the chili paste to the cooked onions.
• 7 mix it well by adding a drop of water at a time as needed.
• 8 cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
• 9 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.
• 10 cut beef into small bite sizes, about ½ inch cubes.
• 11 add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
• 12 add the remainder of the spiced butter and mix well.
• 13 let cook of about 5 more minutes.
• 14 depending on your personal desire, you may add more water to bring it to the consistency you like.