Sega Wat (Ethiopian Beef Stew)

Name: Sega Wat (Ethiopian Beef Stew)
Prep time: 10 min
Cook time: 2 min
Total time: 3 h 20 min
Yield: 6-8 servings
Ingredients: 3 tablespoons hot paprika; 1 tablespoon ground cayenne; ½ teaspoon ground cardamom; ½ teaspoon ground ginger; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground fenugreek; ¼ teaspoon freshly ground black pepper; ½ teaspoon ground nigella seeds, optional; ¼ teaspoon ground allspice; ⅓ cup water; 3 pounds chuck roast, cut into 1½-inch cubes; 3 medium onions, finely chopped; 4-5 tablespoons olive oil, divided; 2 tablespoons chow; 2–3 cups hot water; 1 tablespoon kosher salt; 8 garlic cloves, finely chopped

Total Time: 2 hours 40 minutes

Prep Time: 10 minutes
Cook Time: 2½ hours

Recipe Journey

Gojjam, EthiopiaAddis Ababa, EthiopiaJerusalem

Ashdod, IsraelJerusalem

Sigd is an Ethiopian Jewish holiday marked by fasting and prayers that’s celebrated 50 days after Yom Kippur. Every year, Brhan Leibman’s mother, Waga, prepares this fragrant beef stew, called sega wat, for the break-fast meal. She serves it alongside kik, a red lentil stew, and injera, the traditional Ethiopian flatbread, which is torn by hand and used to scoop up the stews.

An essential component of both dishes is the spice paste chow, which Brhan’s mother makes from scratch. Her version is a true labor of love, with different spices that are dried, toasted, and ground separately before being combined into a very fragrant, spicy paste. Below, we’ve included a simpler variation adapted from Gil Mark’s “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World.”

Use any leftover chow to make Ethiopian kik (red lentil stew), or store it in an airtight container in the refrigerator for up to six months.

Read more about her family in "Brhan Leibman Shares a Break-Fast Menu for the Ethiopian Jewish Holiday Sigd."

Ingredients

6-8 servings

For the chow

3 tablespoons hot paprika
1 tablespoon ground cayenne
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground fenugreek
¼ teaspoon freshly ground black pepper
½ teaspoon ground nigella seeds, optional
¼ teaspoon ground allspice
⅓ cup water

For the beef stew

3 pounds chuck roast, cut into 1½-inch cubes
3 medium onions, finely chopped
4-5 tablespoons olive oil, divided
2 tablespoons chow
2–3 cups hot water
1 tablespoon kosher salt
8 garlic cloves, finely chopped

Main CoursesMeat EasyShabbatBeef

Preparation

Step 1

Prepare the chow (spice paste): In a medium bowl, mix all the spices with the water to form a paste and set aside.

Step 2

Add 3 tablespoons of oil and the onion to a large pot over medium heat. Sauté for 7–10 minutes, until golden.

Step 3

Add the chow and salt. Reduce the heat to medium-low and sauté for about 10 minutes, stirring constantly, until very fragrant. If the mixture begins to scorch, add a little water.

Step 4

Add 1–2 tablespoons of oil, increase the heat to high and add the beef. Stir the beef with the onion-chow mixture and cook until well browned, about 5 minutes.

Step 5

Add enough hot water to just cover the beef and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 30 minutes. Add the garlic and continue cooking for another 1–1½ hours, or until the meat is completely tender.

Step 6

If the sauce is too watery, ladle it into a separate pan and simmer over high heat until it reaches your desired consistency. Taste and adjust the seasoning with more salt, if needed. Return the sauce to the pot and stir to combine. Serve hot over injera.

Meet the Family

More Recipes From the Family

Meet the Family

Brhan Leibman Shares a Break-Fast Menu for the Ethiopian Jewish Holiday Sigd

2 Recipes

The Home of Jewish Food

Ingredients

For the chow

For the beef stew

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Meet the Family

More Recipes From the Family

Meet the Family

Brhan Leibman Shares a Break-Fast Menu for the Ethiopian Jewish Holiday Sigd

More Recipes From the Family

Kik (Ethiopian Red Lentil Stew)

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