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Sega Wat (Spicy Ethiopian Beef Stew)
Ingredients
  • 2 pounds boneless beef chuck, cut into ½ inch cubes
  • 6 tablespoons niter kibbeh , divided
  • 3 cups chunky pureed onions (pulse in food processor to form a chunky paste)
  • 1 ½ tablespoons minced garlic
  • 1 ½ tablespoons minced fresh ginger
  • ¼ cup berbere spice blend
  • 1 ½ teaspoons salt
  • 1 cup strong beef broth
  • 4 hard-boiled eggs, shelled and pierced all over with a fork ¼ inch deep (optional: traditionally added to doro wat, the chicken version of this stew; I like them in sega wat as well)
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