Authentic Ethiopian Begue Wat: A Detailed Recipe Guide

Ingredients

2 large onions, finely chopped
2 cloves of garlic, minced
2 tablespoons of Berbere spice
1 tablespoon of paprika
1 teaspoon of salt
500 grams of beef, cut into cubes
2 tablespoons of clarified butter (ghee)
2 cups of water
4 hard-boiled eggs, peeled
1 tablespoon of ginger, grated
2 tomatoes, chopped

Steps and instructions

In a large pot, heat the clarified butter (ghee) over medium heat.
Add the finely chopped onions and minced garlic, cook until they are soft and begin to caramelize.
Add the Berbere spice, paprika, grated ginger, and salt to the pot. Stir well to combine with the onions and garlic and cook for another 2-3 minutes.
Add the cubed beef to the pot. Stir well to coat the beef in the spice mixture. Continue to cook until the beef is browned on all sides.
Add the chopped tomatoes to the pot, stir well to combine with the beef and spices. Cook for another 5 minutes until the tomatoes start to break down.
Add water to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it simmer for about an hour, until the beef is tender and the flavors are well combined.
Add the peeled hard-boiled eggs to the pot, stir gently to combine. Let the mixture simmer for another 10 minutes.
Check the seasoning and add more salt if needed. The Begue Wat is now ready to serve. Enjoy it with injera (Ethiopian flatbread) or rice.

Tools for making

Large pot - to cook the Begue Wat and hold all the ingredients
Cutting board - for chopping the onions and tomatoes
Knife - to chop the onions, mince the garlic, and cut the beef into cubes
Wooden spoon - for stirring and combining the ingredients while cooking
Measuring spoons - to accurately measure the Berbere spice, paprika, salt, and ginger
Grater - to grate the ginger
Cup - for measuring and adding water to the pot
Plate - for peeling and holding the hard-boiled eggs

Recipe variations

Vegetarian option: Replace beef with chickpeas or lentils for a meat-free version.
Spice variation: Adjust the amount of Berbere spice to make the dish milder or spicier according to personal preference.
Chicken or lamb: Substitute beef with chicken or lamb for a different protein option.
Vegetable addition: Add vegetables such as carrots, potatoes, or bell peppers to the stew for added flavor and texture.
Crockpot version: Cook the Begue Wat in a slow cooker for a convenient and hands-off cooking method.
Gluten-free option: Use gluten-free flour or a gluten-free thickener like cornstarch to make the recipe suitable for those with gluten sensitivities or celiac disease.
Coconut milk twist: Add a can of coconut milk to the stew for a creamy and fragrant variation of Begue Wat.
Herb infusion: Add fresh herbs like cilantro or parsley during the cooking process for an extra burst of freshness.

Recipe overview

Begue Wat, also known as Ethiopian Spicy Beef Stew, is a flavorful and hearty dish that's sure to warm you up on any day of the week. This rich and aromatic stew is made from a blend of spices including berbere, a staple in Ethiopian cuisine, and tender cubes of beef slowly simmered to perfection. The addition of hard-boiled eggs adds an extra layer of texture and taste. The result is a spicy, savory stew that's truly comforting and satisfying. This recipe takes you through the process of making Begue Wat at home, from preparing the spice mix to stewing the beef and eggs. The ingredients are simple and easy to find, and the steps are straightforward. Whether you're an experienced cook or trying out Ethiopian cuisine for the first time, this recipe is sure to be a hit. Enjoy Begue Wat with injera, an Ethiopian flatbread, or rice for a complete meal.

Common questions

Can I use chicken instead of beef?
Yes, you can substitute beef with chicken in this recipe. Make sure to adjust the cooking time accordingly as chicken tends to cook faster than beef.
Is Berbere spice too spicy?
Berbere spice is known for its spiciness, but the level of heat can vary depending on the brand or recipe. If you prefer a milder flavor, you can reduce the amount of Berbere spice used in the recipe.
Can I make Begue Wat vegetarian/vegan?
Yes, you can make a vegetarian/vegan version of Begue Wat by substituting the meat with vegetables like potatoes, carrots, and peas. Use vegetable oil instead of clarified butter (ghee) and vegetable broth instead of water for added flavor.
How can I make the dish more flavorful?
To enhance the flavor of Begue Wat, you can add a tablespoon of tomato paste along with the chopped tomatoes. Additionally, you can garnish the dish with fresh cilantro or parsley before serving.
Can I make Begue Wat ahead of time?
Yes, Begue Wat tastes even better when the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for 1-2 days. Reheat gently before serving.

Serving dishes and utensils

Large Pot - A large pot is needed to cook the stew.
Chef's Knife - A sharp chef's knife is essential for chopping the onions and mincing the garlic.
Cutting Board - A sturdy cutting board is necessary for chopping the onions, garlic, and tomatoes.
Wooden Spoon - A wooden spoon is useful for stirring the ingredients while cooking.
Measuring Spoons - Measuring spoons are needed to accurately measure the spices and salt.
Measuring Cups - Measuring cups are necessary to measure the water.
Serving Bowl - A large serving bowl is ideal for presenting the Begue Wat.
Injera or Rice - Injera (Ethiopian flatbread) or rice is typically served alongside Begue Wat.
Plates and Utensils - Plates and utensils are needed for serving and enjoying the dish.

Origin stories

Begue Wat, also known as Doro Wat, is a staple dish in the Ethiopian and Eritrean cuisine. The secret to its rich and spicy flavor is the Berbere spice, a unique blend of spices that includes chili peppers, garlic, ginger, basil, and several other ingredients. This dish is traditionally served with injera, a sourdough-risen flatbread with a slightly spongy texture. The iconic Ethiopian dish reflects an old world of spices, brought to the country via ancient trade routes, enhancing the meaty, savory stew. In Ethiopia, the dish is often made to serve at special occasions and large gatherings. It's not uncommon for a family to raise a chicken specifically for this dish. This makes Begue Wat more than just a meal, but also a symbol of hospitality and generosity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.