Ethiopian

Wat with Carrots Recipe

Ingredients with Measurements:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice blend
- 2 cups beef broth
- 2 cups carrots, sliced
- Salt and pepper, to taste

Special equipment needed:
- Dutch oven or large pot with lid

Step-by-step instructions:

1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and grated ginger to the pot and cook for an additional 2 minutes.
6. Add the berbere spice blend to the pot and stir to combine with the onion, garlic, and ginger.
7. Add the beef broth to the pot and stir to combine.
8. Return the beef stew meat to the pot and bring the mixture to a simmer.
9. Cover the pot with a lid and simmer for 1 hour.
10. After 1 hour, add the sliced carrots to the pot and stir to combine.
11. Cover the pot with a lid and simmer for an additional 30 minutes, or until the beef is tender and the carrots are cooked through.
12. Season with salt and pepper to taste.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 15g
Protein per serving: 25g

Substitutions for ingredients:
- Lamb stew meat can be used instead of beef.
- Chicken broth can be used instead of beef broth.
- Sweet potatoes or butternut squash can be used instead of carrots.

Variations:
- Add chopped potatoes or green beans to the pot along with the carrots.
- Use a different spice blend, such as ras el hanout or garam masala, instead of berbere.
- Add a can of chickpeas to the pot for extra protein and fiber.

Tips and tricks:
- Make sure to brown the beef stew meat well before adding it to the pot, as this will help develop the flavor of the dish.
- If the wat is too thick, add additional beef broth or water to thin it out.
- Serve with injera bread or rice to soak up the flavorful sauce.

Storage instructions:
Store leftover wat in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the wat in a pot over medium-low heat until heated through.

Presentation ideas:
Serve the wat in a large bowl or platter with injera bread or rice on the side.

Garnishes:
Garnish with chopped fresh cilantro or parsley.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
Injera bread or rice.

Troubleshooting advice:
If the wat is too spicy, add a dollop of plain yogurt or sour cream to help cool it down.

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

Food history:
Wat is a traditional Ethiopian stew that is typically made with beef, lamb, or chicken and a variety of spices.

Flavor profiles:
This wat has a rich and spicy flavor, with a complex blend of spices and a slightly sweet note from the carrots.

Serving suggestions:
Serve the wat family-style in a large bowl or platter, with injera bread or rice on the side.

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Taste: Savory, Tangy, Sweet, Earthy