Bozena Shiro Wot (Ethiopian Spiced Chickpea and Beef Stew) Recipe

Shiro is a very popular Ethiopian dish. So much so that there are several variations of it. In this recipe, we will make Bozena Shiro Wot, which is a popular Shiro variation that introduces meat in the mix. Enjoy!

Ingredients Required to Make Bozena Shiro Wot

  • 50 grams (1.8 oz.) minced shallots
  • 150 grams (5.3 oz.) clarified butter
  • 250 grams (8.8 oz.) lean beef, diced into bite-sized cubes
  • 200 grams (7 oz.) oxen hump, diced into bite-sized cubes
  • 200 grams (7 oz.) shiro powder
  • Salt (to taste)

How to Make Bozena Shiro Wot (Step-by-Step Tutorial)

Preparation

  1. Rinse all meats thoroughly in cold water.
  2. Dice lean meat into bite-sized cubes.
  3. Dice hump meat into bite-sized cubes.

Broth Preparation

  1. Fill a pot with water and heat until warm.
  2. Add 150 grams (5.3 oz.) of beef to the pot and heat.
  3. Using a rubber scraper, skim off any particles and fat that float to the top until the broth is clear.
  4. Add minced shallots to the pot.
  5. Boil for 30 minutes.
  6. Remove the pot from the stove and let it stand for 15 minutes.
  7. Transfer the broth to a bowl.

Cooking

  1. Place a heavy pot over medium-high heat.
  2. Pour the broth into the pot and heat until almost boiling.
  3. Add 125 grams (4.4 oz.) clarified butter and boil for a few minutes.
  4. Mix the shiro powder with cold water to create a paste of moderate thickness.
  5. Stir the shiro paste into the pot, ensuring no lumps form.
  6. Continue stirring to prevent sticking; if needed, add a splash of water to loosen the mixture.
  7. Cook the sauce for 25 minutes on medium heat, stirring occasionally.
  8. Add the diced meats and stir for about five minutes or until the meat is fully cooked.
  9. Introduce 1 tablespoon of butter and cook until it surfaces from the shiro sauce.
  10. When the butter surfaces, remove from heat promptly; avoid overcooking after adding the meat to prevent dryness.
  11. When the meat is ready, serve the delicious Bozena Shiro Wot with Injera.

Equipment Recommendations to Make Bozena Shiro Wot

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Bozena Shiro Wot Recipe

Bozena Shiro Wot (Ethiopian Spiced Chickpea and Beef Stew) Recipe

5 from 1 vote
Recipe by Sara Seife Course: Lunch, DinnerCuisine: EthiopianDifficulty: Medium
Servings

5

servings

Shiro is a very popular Ethiopian dish. So much so that there are several variations of it. In this recipe, we will make Bozena Shiro Wot, which is a popular Shiro variation that introduces meat in the mix. Enjoy!

Cook Mode

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Ingredients

  • 50 grams (1.8 oz.) minced shallots

  • 150 grams (5.3 oz.) clarified butter

  • 250 grams (8.8 oz.) lean beef, diced into bite-sized cubes

  • 200 grams (7 oz.) oxen hump, diced into bite-sized cubes

  • 200 grams (7 oz.) shiro powder

  • Salt (to taste)

Directions

  • Preparation
  • Rinse all meats thoroughly in cold water.
  • Dice lean meat into bite-sized cubes.
  • Dice hump meat into bite-sized cubes.
  • Broth Preparation
  • Fill a pot with water and heat until warm.
  • Add 150 grams (5.3 oz.) of beef to the pot and heat.
  • Using a rubber scraper, skim off any particles and fat that float to the top until the broth is clear.
  • Add minced shallots to the pot.
  • Boil for 30 minutes.
  • Remove the pot from the stove and let it stand for 15 minutes.
  • Transfer the broth to a bowl.
  • Cooking
  • Place a heavy pot over medium-high heat.
  • Pour the broth into the pot and heat until almost boiling.
  • Add 125 grams (4.4 oz.) clarified butter and boil for a few minutes.
  • Mix the shiro powder with cold water to create a paste of moderate thickness.
  • Stir the shiro paste into the pot, ensuring no lumps form.
  • Continue stirring to prevent sticking; if needed, add a splash of water to loosen the mixture.
  • Cook the sauce for 25 minutes on medium heat, stirring occasionally.
  • Add the diced meats and stir for about five minutes or until the meat is fully cooked.
  • Introduce 1 tablespoon of butter and cook until it surfaces from the shiro sauce.
  • When the butter surfaces, remove from heat promptly; avoid overcooking after adding the meat to prevent dryness.
  • When the meat is ready, serve the delicious Bozena Shiro Wot with Injera.

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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