Known as Sega Wat, this is one of the classic stews of Eritrea and Ethiopia. Our version is made with grassfed beef and carrots, 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; also available in a gluten-free version), it can also be eaten by itself, or paired with sourdough bread, naan, tortillas, rice or couscous. Try it with Aster's Eritrean pesto.
Ingredients: grassfed beef,* onions,* beef bone broth,* carrots,* tomato paste,* ghee,* red wine,* garlic,* Celtic sea salt, ginger,* paprika,* cardamom,* cumin,* black pepper,* turmeric,* coriander,* cinnamon,* nutmeg,* allspice,* cloves,* cayenne,* fenugreek* (* = organic)
Recipe is gluten-free, contains dairy in the form of clarified butter and is GAPS Diet-friendly.
