Ingredients with Measurements:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons berbere spice blend
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 bunch collard greens, stems removed and leaves chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion, minced garlic, and grated ginger to the pot and cook until the onion is translucent, about 5 minutes.
4. Stir in the berbere spice blend and cook for 1 minute.
5. Pour in the beef broth and diced tomatoes with their juices.
6. Add the salt, black pepper, cinnamon, cumin, coriander, cardamom, cloves, and nutmeg to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
8. Add the chopped collard greens to the pot and stir to combine.
9. Cover the pot and simmer for an additional 30 minutes, or until the collard greens are tender.
10. Stir in the lemon juice and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 14g
Protein: 26g
Sodium: 920mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef stew meat.
- Spinach or kale can be used instead of collard greens.
- If berbere spice blend is not available, use a mixture of paprika, cayenne pepper, cumin, coriander, and allspice.
Variations:
- Add diced potatoes or carrots to the pot for a heartier stew.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of chickpeas or lentils for extra protein.
Tips and tricks:
- Make sure to remove the tough stems from the collard greens before chopping.
- If the stew is too thick, add more beef broth or water to thin it out.
- Serve with injera, a traditional Ethiopian flatbread, for an authentic experience.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley or cilantro on top.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
- Serve with a side of rice or quinoa.
- A crisp green salad would be a refreshing accompaniment.
Suggested side dishes:
- Injera, a traditional Ethiopian flatbread
- Rice or quinoa
- Green salad
Troubleshooting advice:
- If the stew is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Wat is a traditional Ethiopian stew that is typically made with beef or lamb and a spicy berbere spice blend. It is often served with injera, a sourdough flatbread that is used to scoop up the stew.
Flavor profiles:
This dish is spicy and savory, with a complex blend of spices that includes cinnamon, cumin, coriander, and cardamom.
Serving suggestions:
Serve the stew hot with injera or rice and a side salad for a complete meal.
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