Sega Wat (Spicy Ethiopian Beef Stew)
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A thoroughly delicious Sega Wat recipe, the famous Ethiopian beef stew! This spicy beef stew is one of Ethiopia’s most famous and beloved dishes. The depth and complexity of flavor is incredible and this recipe rivals the very best restaurant versions you’ve had!
What is Sega Wat?
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 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.
Key Ingredients
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 this dish maximum flavor. I highly recommend making your own – check out my homemade Berbere.
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.
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!
Sega Wat Recipe
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. Note, while eggs are an intrinsic addition to Doro Wat (the chicken version of this stew), they are not typically added to sega wat, but I personally love the addition.
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 my Doro Wat a try!
And grab the recipe for authentic homemade Ethiopian injera!
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Sega Wat (Spicy Ethiopian Beef Stew)
Ingredients
- 2 pounds boneless beef chuck, cut into 1/2 inch cubes
- 6 tablespoons niter kibbeh , divided
- 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 (optional: traditionally added to doro wat, the chicken version of this stew, I like adding them to sega wat as well)
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 45-60 minutes, or until the beef is tender, 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.
Nutrition
Originally published on The Daring Gourmet February 16, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was so delicious! We had it at an Ethiopian restaurant a couple of months ago and my husband suggested I try making it myself. Yours was the first recipe that came up and I am so glad I tried it. The flavor is out of this world, we both loved it! Trying your other Ethiopian recipes next!
That’s wonderful, Shaley, I’m so happy you both enjoyed it, thank you!
While the effort commendable it is not authentic to add broth or eggs, ever. We do not use broth in any cooking and boiled eggs ONLY go with doro wat (chicken stew). And never eat with anything other than injera.
I’m just curious, no broth and egg, everything else in the recipe sounds good? Anything else missing?
It is nice to hear people enjoy Ethiopian food but, as a native of a country, I have to say that it is disappointing to post recipiences than are not authentic. Hard boiled eggs are for chicken alone, never combined with beef. If you see it in a restaurant in the US then rest assured it is not authentic. But I have to say that I am impressed with the butter recipe. Very authentic. The secret to any Ethiopian food is in the butter
Just relax. No need to get angry over whether an egg goes in a curry or not. There’s bigger issues in this world to get angry about.
Absolutely loved it!
Thank you so much, Cori!
Super recipe! I made the niter kibbeh and used some of the extra to make the rice. Made the berbere kinda fun. I put some Fritos on top liked the flavor and the crunch.
Thanks so much.
Matt
That’s fantastic, Matt, thank you so much for the feedback!
In the cooking process much of the gravy has reduced to the point I need more Suggestions? I love the dish.
Hi Chris, just add a little extra beef broth. I’m glad you enjoyed it, thank you!
Could I do this slow cooked with a whole chuck roast until it shreds? Add the eggs at the end?
Hi Michael, yes that would work!
I made this recipe yesterday with lamb shoulder instead of beef, it was delicious !
Wonderful, Philip, thank you so much for the feedback!
This recipe is absolutely amazing! I started fermenting my own butter just so I could get that extra oomph – absolutely worth the effort! Haven’t been able to make proper Niter Kibbeh, so I use a locally made Za’atar spice blend and make an unclarified, Moroccan style Smen. I usually let it sit as long as I can so the meat can become more tender. Also I prefer the eggs on the softest side of medium possible – I find the creaminess of the yolks adds a really beautiful dimension.
Thanks so much, Andrew, I’m thrilled you enjoyed it!
OMG! I’ve made a lot of stews over all my yrs but this broth is just AMAZING! I am just letting it simmer on till dinner time, have a white jasmine rice at the ready. But I’ve “tested” the broth so often now that I have to stop so there’s enough left to spoon over the rice :)
I cut in half because there’s just the 2 of us now but I wish I hadn’t, so there could be left overs! Next time I’m making the full recipe and freezing if I don’t eat it all myself! Thank you.
Wonderful, Christine, I’m so happy you enjoyed it! :) Thank you!
I keep thinking about the broth & I’m thinking of doubling it to make a soup. I seriously could drink it by itself :)
Hi! Though some ingredients are impossible to find in my country (allspices berries, black cardamom, and teff flour) I tried your Doro Wat recipe, along with that for homemade berbere, but using common Arab flatbread instead of injera. It was simply incredibly tasteful anyway!
Now I want to try Sega Wat, but I have a question… the beef is not to be marinated in neither lemon juice nor vinegar?
Thank you, Carlos, I’m so happy you enjoyed it! For the sega wat, no, I don’t marinate the beef and haven’t found it necessary – the beef will be nice and tender at the end of the cooking time.
Hi there. I’m not able to eat eggs. Would omitting the eggs change the flavor profile too much?
Hi Pamela, the eggs don’t contribute a ton a flavor so it won’t change the flavor profile very much to omit them.
I have made this several times with stewing beef. I make it in a frying pan until adding beef. Heat the beef broth and throw it in a crock pot.
I serve with homemade Naan and raita for those who don’t like heat.( it’s slightly spicy) those who like spice add more barbere. Something for everyone with this now aftican Indian dish.( easier to find ingredients for Naan than ingera)