Ingredients with Measurements:
- 2 cups red onions, chopped
- 1 cup garlic, minced
- 1 cup ginger, minced
- 1 cup berbere spice blend
- 2 cups vegetable broth
- 2 cups water
- 1 cup tomato paste
- 1 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 lbs beef, cubed

Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, garlic, and ginger and sauté for 10 minutes, stirring occasionally.
3. Add the berbere spice blend, salt, and black pepper and stir to combine.
4. Add the beef and stir to coat with the spice mixture.
5. Add the vegetable broth, water, and tomato paste and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
7. After 2 hours, use an immersion blender to blend the mixture until smooth.
8. Simmer for an additional 30 minutes, stirring occasionally.


Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
Makes 6 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 35g

Substitutions for ingredients:
- Chicken or lamb can be substituted for beef
- Chicken broth can be substituted for vegetable broth

Variations:
- Add potatoes or carrots for a heartier stew
- Use less berbere spice blend for a milder flavor

Tips and tricks:
- Be sure to stir the mixture occasionally to prevent sticking
- Use a splatter screen to prevent the mixture from splattering while simmering

Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
Reheat in a pot over low heat, stirring occasionally.

Presentation ideas:
Serve in a bowl with a side of injera bread.

Garnishes:
Chopped cilantro or parsley

Pairings:
Serve with a side of rice or quinoa.

Suggested side dishes:
- Roasted vegetables
- Salad

Troubleshooting advice:
- If the mixture is too thick, add more water or broth to thin it out.
- If the mixture is too thin, simmer for an additional 30 minutes to thicken.

Food safety advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Spicy Wat is a traditional Ethiopian stew that is typically made with beef, onions, and a blend of spices.

Flavor profiles:
Spicy, savory, and slightly sweet

Serving suggestions:
Serve with a side of injera bread and a side of rice or quinoa.

Related Categories

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Region: Ethiopian

Taste: Spicy, Savory, Tangy, Piquant, Aromatic