Brown the beef in batches in the Dutch oven, removing to a plate to catch its juices.
Without cleaning the Dutch oven, add the remaining tablespoon of olive oil.
Reduce the heat to medium-low to simmer.
Simmer the beef for at least an hour, up to two.
Remove the beef from the cooking liquid and shred it by pulling the chunks apart with two forks.
Add the beef back to the stock mixture and simmer for another 15 minutes.
Key Wat (Ethiopian Beef Stew) https://demandafrica.com/food/recipes/key-wat/