Alicha Wot (Mild Ethiopian Stew)

Name: Alicha Wot (Mild Ethiopian Stew)
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 2 large onions, finely chopped; 4 cloves of garlic, minced; 2 tablespoons berbere spice blend; 1 tablespoon grated ginger; 1 tablespoon tomato paste; 1 teaspoon ground turmeric; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon salt, or to taste; 500 grams (1 lb) beef, cubed; ¼ teaspoon black pepper; 2 cups beef broth or water; Fresh cilantro or parsley, chopped, for garnish

Alicha wot is a mild and flavorful Ethiopian stew known for its aromatic spices and comforting flavors.

60 min

Ingredients

2 tablespoons olive oil
2 large onions, finely chopped
4 cloves of garlic, minced
2 tablespoons berbere spice blend
1 tablespoon grated ginger
1 tablespoon tomato paste
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt, or to taste
500 grams (1 lb) beef, cubed
¼ teaspoon black pepper
2 cups beef broth or water
Fresh cilantro or parsley, chopped, for garnish

Steps

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.
Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.
Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.
Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.
Taste the stew and adjust the seasoning with salt and pepper if needed.
Remove the pot from the heat and let rest for a few minutes before serving.
Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew.

More recipes with onion, garlic, berbere, ginger, tomato paste, turmeric, cumin, coriander, beef or broth or stock

Adapted from “Alicha Wot (Mild Ethiopian Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

2 tablespoons olive oil

2 large onions, finely chopped

4 cloves of garlic, minced

2 tablespoons berbere spice blend

1 tablespoon grated ginger

1 tablespoon tomato paste

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt, or to taste

500 grams (1 lb) beef, cubed

¼ teaspoon black pepper

2 cups beef broth or water

Fresh cilantro or parsley, chopped, for garnish

Steps

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onions to the pot and sauté until they become translucent and slightly browned.

Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.

Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.

Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.

Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.

Taste the stew and adjust the seasoning with salt and pepper if needed.

Remove the pot from the heat and let rest for a few minutes before serving.

Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew.