If you like African food you’ve most likely tried Doro Wat, the spicy chicken stew that Ethiopia embraces as its national dish. Another famous and equally delicious dish is Sega Wat, the beef version of this spicy stew. On restaurant menus you may find a couple of options – Key Sega Wat (spicy) and Alicha Sega Wat (mild). We’re making an authentic Sega Wat today and this one is middle of the road in its spiciness so you can add more heat if you prefer.
Sega Wat is traditionally eaten with injera, Ethiopia’s famous fermented flatbread. This spongy pancake-like flatbread is used in place of utensils to scoop the sega wat into your mouth and mop up any remaining bits of sauce.
As with Doro Wat, the key to an excellent Sega Wat is using the best berbere you can find. Berbere is a fiery, bright red spice blend that Ethiopians pump up to such scorching levels love it’s a wonder they have any taste buds remaining. Most berbere you find outside of Africa is toned down in heat level and that suits me just fine.
The key to an excellent berbere is making it yourself with whole spices that are toasted and ground, which will give your Sega Wat maximum flavor. I highly recommend making your own: Homemade Ethiopian Berbere Recipe.
But if you do use store-bought berbere be sure to get a good amount of it because you’ll need 1/4-1/3 cup of it for this recipe alone. Keep it stored in an airtight glass jar in a dark place and it will keep for a while. Berbere also makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables. It’s a great all-purpose spice, so you’ll be able to make good use of this bulk package if you decide to buy versus make your own. The best deal I’ve found for bulk berbere (and it also happens to be organic and a reputable brand) can be found HERE.
Lalibela Rock Church
If you’ve never tried Sega Wat, your taste buds are in for a treat. The flavor of this Ethiopian stew is absolutely incredible. And as much as I love Doro Wat, I like Sega Wat even more – the beef adds a wonderfully deep and robust flavor and is sure to win you over!
Now that you’re equipped with Ethiopian berbere and Ethiopian injera, you’re ready to make one of Ethiopia’s most famous popular dishes, Sega Wat!
Let’s get started!
Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally. 
Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through.
Half or quarter the eggs and arrange on the plates with the stew. Serve hot with Ethiopian injera, bread or rice.
*This stew is even better the next day after the flavors have had more time to meld.
Enjoy!
Be sure to also give Doro Wat a try!
And grab the recipe for authentic homemade Ethiopian injera!
Sega Wat (Spicy Ethiopian Beef Stew)
Ingredients
- 2 pounds boneless beef chuck, cut into 1/2 inch cubes
- 6 tablespoons niter kibbeh , divided
- OR Homemade Niter Kibbeh
- 3 cups chunky pureed onions (pulse in food processor to form a chunky paste)
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced fresh ginger
- 1/4 cup berbere spice blend
- Homemade Berbere Recipe ,HIGHLY recommended!
- 1 1/2 teaspoons salt
- 1 cup strong beef broth
- 4 hard-boiled eggs, shelled and pierced all over with a fork 1/4 inch deep
Instructions
- Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
- Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with Ethiopian injera, bread or rice.*This stew is even better the next day after the flavors have had more time to meld.
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Dorothy at Shockinglydelish says
I always like to try new dishes! This is something I’ve never gotten to try. Looks good!
Amanda says
I’ve never tried this before, but it looks fabulous!!
Melanie | Melanie Makes says
This looks like a definite must try!
alyssa | everydaymaven says
This looks incredible!! I love the flavors
Erin | Dinners,Dishes and Dessert says
These are mouth watering!
Paula - bell'alimento says
This sounds absolutely amazing.
Jessica | Noice Chef says
Oh wow! This looks like it has so much flavor!
Ashley @ Wishes & Dishes says
This is great timing because I really need new dinner ideas! I am pregnant and have been craving spicy food like crazy so I can’t wait to try this out!
Katerina @ diethood .com says
Oh my, SO many amazing flavors in this dish!! It sounds terrific!
C says
I’ll be honest, I’m not a fan of Ethiopian food but this stew looks REALLY delicious!!
Cori Landon says
This was absolutely DELICIOUS!! I made this exactly as written and made the homemade berbere as well, which I think is really key to the flavor. Everyone loved it, will be making this again!
Kimberly @ The Daring Gourmet says
Wonderful, Cori, thanks so much!
SS says
Reading the recipe it kind of resembles the Malayasian dish called beef randan,except few do not use butter but some do and it enhances the flavour
Maureen O says
I have made your Doro Wat recipe multiple times — last time was just 4 days ago. With the chicken I did cut down on the berbere after the first time but that flavor is incredible. Just yesterday I said that I bet this recipe would be great with lamb or goat — neither of which I eat. And now you surprise me with the beef version.
Thank you. I’ll be making this on Tuesday ahead of our possible fourth snow storm. I’ll leave another comment after we stuff ourselves.
I’m already on your email list, thank heavens.
Kimberly @ The Daring Gourmet says
Wonderful, Maureen, thank you! Yes, how much berbere you use will also depend on the brand. I don’t like a lot of heat but I love a lot of flavor, so I make and use my own berbere. Yes, this would taste excellent with both lamb and – from what I’m told – goat. I’ve never had goat either but am told it’s delicious. For this Sega Wat, I find that the beef handles an heavier dose of berbere than the doro wat. You’ll have to see what you think. Thanks so much for subscribing, Maureen, and enjoy the rest of your Sunday! Kind regards, Kimberly
Maureen O says
I made the Sega Wat for last night and it was a smashing hit. My partner liked it better than the Doro Wat but only by a titch. He just likes beef better than chicken. I did cook it longer — about 3 hours but it was still fork tender and flavorful. He eats lamb while I do not but will make a batch for him anyway with the Sega Wat instructions.
I finished off a jar of my Penzey’s berbere spice so will wash and use it for your recipe for homemade. I had all the ingredients but a couple were ground where you indicated it was better to use whole. Ordered from Penzey’s yesterday. Only thing they didn’t have was fenugreek seeds so I’ll substitute my ground until I can get back to my favorite Indian spice store.
Will be making the carrot cake next to bring for Easter dinner. I can’t thank you enough for this terrific site. I own more than 150 cookbooks and a zillion magazine copies of Cooks’ Illustrated plus I’m online with them. Your site opened a whole new cuisine for me and I am forever grateful.
I also love the fact that you actually reply!!!
Cheers, Kimberly — I’m awaiting our 4th nor’easter this Month.“““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““`
Kimberly @ The Daring Gourmet says
I’m so glad, Maureen, thank you so much for the feedback, the compliments and your support!
Tanya says
This was incredible!! I went out on a limb and made this for the first time for a themed dinner we had for friends and my intuition to trust you was rewarded because everyone RAVED about! Thanks for making our dinner such a success!
Kimberly @ The Daring Gourmet says
Fantastic, Tanya, I’m so glad, thank you!
Alex says
I am SOOOOOO happy that I found your site !!!!!!!!!!!!!!!!!!1 Totally authentic recipes as far as the ones I seen to this point. I lived in Ethiopia / Eritrea as a kid when my Dad was in the Navy and have craved it to the point of searching for all the recipes I can find. I do want to thank you for putting in the picture of the Nesafit curves in it, I remember going down them from Asmara on the way to Massawa for vacation on a weekend.(I learned to swim in the Red Sea!) Keep up the great work, I will be back !
Kimberly @ The Daring Gourmet says
Awesome, Alex! We’re glad you found us, too :) What an incredible experience that was to live there as a kid. I hope this recipe brings back those memories. I hope you do come back – and if you subscribe to our blog you’ll get an email notification every 1-2 weeks with updates of our latest recipes. Happy cooking! :)
Elise Yuan says
This recipe is HEAVENLY!!! I just made it today, added a little more berbere to taste and wow, it blew my family’s minds! Everyone absolutely adored it! I will definitely be making it again soon. Thank you so much! :)
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Elise, thank you!
Heather Huffman says
Just made your Doro Wat recipe last week… it was fantastic. I’m curious as to why the sauce cooks so much longer for the chicken than the beef as this is essentially the same recipe? I have a chuck roast thawing that I was going to make to a basic beef stew, but, since, I have everything prepped, but, the puréed onions ready to go… thinking about making this for guests who aren’t used to this kind of food… but, open to whatever I cook. Thanks for any response!
Kimberly @ The Daring Gourmet says
Hi Heather, I’m so glad, thank you! You know, I found that the robustness/boldness of the beef version didn’t seem to benefit from the longer cooking time like the chicken version did (including the cooking length of the onions). Perhaps it comes down to different proteins or the fact that simmering bone-in chicken longer greatly increases the flavor, but the significance just didn’t seem to be there for the beef version like it was for the chicken version.