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+ servings

Kai Wot (Ethiopian Beef Stew) Spicy!


  • 8 - 10 purple onions, finely chopped
  • 1 - 4 Tbsp Berberi (more or less, depending on your tolerance for heat)
  • 1 lb stew beef, cut into bite-size pieces
  • ½ cup water + more as needed
  • ½ cup butter
  • 1 tsp salt
  • 1 - 4 Tbsp minced garlic


  • Wash the cubed beef well, pat them dry with a towel, and set aside in the fridge (please don’t skip this step because it will help tenderize the beef)
  • Finely chop the onions in a blender or food processor, until almost pureed.
  • Transfer the onions to a heavy pot and cook on medium heat until they are dry and have turned a reddish-brown color. Add the water and berberi. Cook an additional 30 minutes, stirring periodically, adding more water if needed, so the sauce doesn't get dry (this process allows for the berberi to become less bitter)
  • Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.
  • After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
  • Just before serving, stir the freshly minced garlic into the sauce. Serve with Injera