Fenugreek and Berbere-Spiced Ethiopian Beef Stew

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A richly spiced beef stew infused with fenugreek and the fiery warmth of berbere, slow-simmered for deep flavor. This Ethiopian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, fenugreek seeds, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 130 min Serves 5 Ethiopian cuisine 450 cal/serving

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Ingredients

700 g cut into 1-inch cubes beef chuck
1 tsp fenugreek seeds
2 tbsp berbere spice mix
2 large thinly sliced onion
4 minced garlic cloves
1 tbsp grated ginger
3 tbsp tomato paste
3 cups beef broth
3 tbsp vegetable oil
to taste salt
2 tbsp chopped for garnish fresh parsley

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a heavy pot over medium-high heat. Add 700 g beef chuck cubes in batches, browning on all sides for 4-5 minutes per batch. Remove and set aside.
Step 2: Lower heat to medium, add 2 large thinly sliced onions and sauté for 10 minutes until caramelized and soft.
Step 3: Stir in 1 tsp fenugreek seeds, 4 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp berbere spice mix. Cook for 2 minutes until fragrant.
Step 4: Add 3 tbsp tomato paste and cook for another 3 minutes, stirring frequently.
Step 5: Return the browned beef to the pot, add 3 cups beef broth and salt to taste. Bring to a boil, then reduce heat to low and simmer covered for 2 hours until beef is tender and sauce thickens.
Step 6: Garnish with 2 tbsp chopped fresh parsley before serving with injera or rice.