A thoroughly traditional 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!
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. Â
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 45-60 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. Â
- 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
Margarita says
Is it possible to make a double batch and freeze this?
Kimberly @ The Daring Gourmet says
Absolutely, Margarita!
Sarah says
I’d love to try this – is it possible to use lamb instead of beef?
Kimberly @ The Daring Gourmet says
Absolutely, Sarah!
Karen says
I chose this recipe to accompany the two lb elk roast I was given. I cooked it an additional 1 1/2hr and it was incredible!
Kimberly @ The Daring Gourmet says
That’s awesome, Karen, thanks so much for the feedback!
Linda says
Made this last night! Amazing, smell and taste. I have never had this before, so I was wondering if the meat was the right consistency. It was still kind of ‘tough’, not like
for instance, the dutch hachee, which falls apart.. Is this supposed to be like that? only 45 min of cooking the meat, compared to a few hours for the hachee. Like I said, this was new to me, and it was delicious. I have made many recipes from your site, and it always turns out wonderful. Thank you.
Kimberly @ The Daring Gourmet says
Thank you, Linda, I’m so glad you enjoyed it! The tenderness will depend on factors like what kind of pot you’re using and the cooking temperature. If the beef is a little tough simply continue to simmer it until it’s tender.
Anonymous says
AMAZINGGGGGGGG! TYSM FOR THE RECIPE
Angie says
My absolute all time favorite single out recipe! I’ve been making it for 2 years now and at least once a month thank you for sharing it!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Angie, thank you! :)
Njemile Moore says
Soo good. I have tried to make this dish before (not the same recipe) the Niter Kibbeh makes all the difference!
Debbie says
Can someone tell me if the allspice berries are off Jamaican or Hindu. There are I guess of different region’s and have different taste. Thank you. Hope someone can help. I’ve bought all ingredients to make except the broad. Don’t want wrong ones
Kimberly @ The Daring Gourmet says
Hi Debbie, they have slightly different flavor profiles but not enough to make a big difference in the outcome of the overall flavor. If you have a choice go with Jamaican, if not then ones from other regions are fine too.
Joanna D. says
Hi Debbie, just so you know it is incorrect and highly improper to refer to cuisine as Hindu. Hindu is a religion, it is not a race, region, or cuisine. Use the term Indian instead.
Mary says
The recipe was very tasty. Loved it, but your sponsor, Laredo Tribune, keeps posting horrible pictures in the middle of the recipe. It’s a shame, but the recipe was very good, mine didn’t quite look like yours.
Daniela says
I just made this and it was incredible and so flavorful. I used the homemade berbere recipe from your site as well in this… So good! I’ve tried on so many occasions to get my boyfriend to enjoy Ethiopian food from the restaurants in my city because it is one of my favourite cuisines and he’s always been indifferent to the dishes they serve. I was finishing cooking this up late at night and packing it for our lunches, but he couldn’t resist eating his portion the minute I turned off the element, even though he’d already had dinner a few hours earlier. He’s asked me to be sure to make this again, so you’ve successfully converted him into an Ethiopian food fan. Wonderful recipe!
Kimberly @ The Daring Gourmet says
That’s the best compliment, Daniela, I’m so glad this was successful in converting your boyfriend – thanks so much for the feedback!
Debbie Dibble says
Hi. I have tried several ways to ask this question is the allspice berries used to make the berber Jamaican or Honduras. Thank you!
Kimberly @ The Daring Gourmet says
Hi Debbie, if you have the choice go with Jamaican but if not Honduras is fine too.
Debbie Dibble says
Thanks so much for your quick reply!!
Debbie says
I have one more question. On the paprika. Is that just regular , Hungarian, Spanish. I’m almost ready to make this. LoL. I’ve had to order all the spices. Taken awhile. Amazon was even out of some of it. Thank you!
Kimberly @ The Daring Gourmet says
Hi Debbie, my personal preference is Hungarian but you can use either, it won’t make a big difference either way.
Rocky says
Simply Perfect
Kimberly @ The Daring Gourmet says
Thank you, Rocky :)
Roxanne says
We enjoyed this dish immensely, thank you.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Roxanne, thank you!
Jane Mackay says
hi, have made this for a dinner party on Saturday and it tastes fab already. Have also made your mirsir wat and will be making Goman and bought Injera. Is there anything else I should serve with it?
thanks
Jane
Kimberly @ The Daring Gourmet says
That’s awesome, Jane! It sounds like you’re all set – your dinner guests should be thrilled!
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.
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!
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! :)