Known as Sega Wat, this is one of the classic stews of Eritrea and Ethiopia. This version is made with grassfed BN Ranch beef slowly braised in a richly flavored sauce of housemade berbere (a distinctive and complex spice blend) and niter qibbeh (a regional ghee infused with aromatics), tomato paste, red wine, onions, garlic and mineral-rich bone broth. Usually eaten with injera, the flatbread common in the horn of Africa (available in the East Bay at Cafe Colucci, available in a gluten-free version), it can also be eaten by itself, or paired with sourdough bread, naan, tortillas, rice, or couscous.
Ingredients: grassfed beef, onions, beef bone broth, carrots, tomato paste, butter (clarified), red wine, garlic, Celtic sea salt, ginger, paprika, cardamom, cumin, black pepper, turmeric, coriander, cinnamon, nutmeg, allspice, cloves, cayenne, fenugreek
Recipe is gluten-free, contains dairy in the form of clarified butter and is GAPS Diet-friendly.