Key Siga Wat

Step 1

Add 2 lb beef chuck cubes to a large pot over medium-high heat with no oil (beef will release fat as it cooks). Stir every 30 seconds until the surface of each piece turns gray-brown, about 5 minutes.

Step 2

Add 2 finely diced onions and stir constantly, scraping the bottom of the pot, until the onions are translucent and light golden, about 3 minutes.

Step 3

Add 4 minced garlic cloves and 1 tablespoon minced ginger, then stir for 30 seconds until the smell becomes strong and fragrant, meaning the garlic and ginger are blooming in the pot's heat.

Step 4

Sprinkle 2 tablespoons berbere spice blend over the meat and onions, then stir constantly for 1 minute until the spices coat everything and smell deeply fragrant.

Step 5

Pour in 2 cups water, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds extra flavor.

Step 6

Bring the liquid to a boil over medium-high heat — you'll see large rolling bubbles breaking across the entire surface — then reduce the heat to medium-low to maintain a gentle simmer with occasional small bubbles rising slowly, about 1 minute to reach boil.

Step 7

Cover the pot partially (lid slightly ajar so steam can escape) and simmer for 35 minutes, stirring once every 10 minutes. The beef is done when a fork pierces it easily and the liquid has reduced by about half.