Ethiopian Beef Stew (Sega Wat)

Ingredients

• 2 tbsp avocado oil

• 2.25 lb chuck or shoulder roast

• 3 red onions, chopped

• 6 cloves garlic, minced

• 2” piece ginger, grated (about 2 tbsp grated)

• 1/4 cup berbere seasoning

• 2 cups beef broth

• salt to taste

Instructions

1. Warm 2 tablespoons of avocado oil in a heavy pot or Dutch oven over low heat. Add the onions, cover, and let them cook for about 20 minutes, stirring every now and then.

2. Add the garlic and ginger and cook for another 10 minutes, still stirring occasionally.

3. Stir in the berbere and a cup of beef broth. Cover and cook for 10 more minutes, giving it a stir now and then.

4. Add the beef and broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally.

Serves: 8 Time: 2 hours Calories: 260 Protein: 26g Carbs: 7g Fat: 13g

MEAL PREP NOTE: Allow to cool completely and freeze. Thaw in the fridge overnight and reheat on the stovetop or in the microwave until vegetables are completely warmed through.