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Beef Wat

by Livestrong_Recipes  |  Oct 17, 2018

Beef Wat
  1. PREP
  2. 20 m
  • COOK
  • 03 m
  • 23 m

This curry dish may sound foreign to you, but it’s incredibly easy to make. You just create a “berbere” (a spice blend made with cardamom, chile peppers, garlic, ginger and fenugreek), cook the onions, add the meat and some liquid and let it sit for several hours.



  • 1/2 tsp Spices, cardamom
  • 1/4 tsp Cinnamon, Ground
  • 1/2 tsp Spices, cloves, ground
  • 1/4 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Fenugreek
  • 1 tsp Paprika
  • 1 tbsp red pepper flakes
  • 1 medium White Onion
  • 1 tsp Fresh Ginger Root
  • 3 oz Tomato Paste
  • 1 lb raw beef chuck
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1 tbsp Vegetable Oil
  • 2 cups Beef Broth, Low Sodium


1 Mix a berbere spice blend by combining cardamom, cinnamon, clove, coriander, cumin, fenugreek, garlic, ginger, nutmeg and paprika.
2 Warm spice blend in a large saucepan over medium heat.
3 Add grated onions and ginger. Cook until mixture turns pasty, then add tomato paste.
4 Heat a separate saucepan over high heat and when water beads add vegetable oil. Season beef with salt and pepper on all sides, then sear all sides in the pan (about 5 to 7 minutes), then remove.
5 Add beef broth to saucepan and simmer 5 minutes to remove fonds from the bottom of pan, then add broth to the other saucepan.
6 Simmer over medium heat 2-3 hours, adding ½ quart of water every 30 minutes or so when moisture reduces.
7 PC: Arthur Bovino