I usually do Ethiopian food in conjunction with a carb-up mostly because I just love injera bread, a delicious fermented flat bread made with teff flour, which is a healthy ancient grain, but high in carbs. That being said, you could theoretically just use a keto-friendly flatbread, serve it with cauliflower rice instead, or simply just do the injera and nothing else as a carb-up food in the meal. That’s why this Ethiopian beef stew or “sega wat,” is focused more around healthy fat inclusion, making it keto-friendly.

Keto Ethiopian Beef Stew (Sega Watt) Recipe

Ingredients:

Directions:

  1. Whisk together baking soda, kosher salt and water in a large mixing bowl. Add the beef and work the mixture into it. Allow to rest for 20 minutes while you chop up the other ingredients.

  2. Heat the spiced butter in a large skillet over medium-high heat. When melted add onion, and stir-fry for 2-3 minutes until softened then stir in the garlic, ginger, and berbere. Saute until fragrant, around minute.

  3. Add the beef. If using stewing beef spread it out and allow it to cook for a couple of minutes before giving it a stir, repeat until all sides are browned. If using ground beef, break it up into bite sized balls and brown using the same process.

  4. Stir in the tomato paste and beef bone broth then lower heat to medium-low. Simmer until it has reduced to your desired thickness, around 5-7 minutes. Serve over cauliflower rice or on top of injera bread (if including as part of a carb-up).

Did you make this keto Ethiopian beef stew (sega watt) recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)