Slow-Braised Beef Tibs with Rosemary and Berbere
Tender beef cubes slowly braised with berbere spice, fresh rosemary, and caramelized onions for a fragrant and hearty Ethiopian-inspired dish. This african-inspired beef ready in about 140 minutes pairs tablespoons berbere spice blend, garlic cloves, minced, tablespoon fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons berbere spice blend
- 2 medium (about 2 cups) yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 cups beef broth
- 1 tablespoon tomato paste
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering. Season 2 pounds beef chuck cubes with 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 2 tablespoons berbere spice blend.
- Step 2: Add beef cubes in batches to the pot, browning on all sides for 5-7 minutes per batch, then transfer to a plate.
- Step 3: Lower heat to medium and add 2 cups thinly sliced yellow onion to the pot. Cook, stirring often, for 10 minutes until deeply caramelized and golden brown.
- Step 4: Stir in 4 minced garlic cloves, 1 tablespoon chopped fresh rosemary, and 1 tablespoon tomato paste, cooking for 2 minutes until fragrant.
- Step 5: Return browned beef to the pot and pour in 1 1/2 cups beef broth. Scrape the bottom of the pot to loosen browned bits.
- Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 1/2 to 2 hours until beef is fork-tender and sauce thickens.
- Step 7: Adjust seasoning if needed and serve warm with injera or steamed grains.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Beef Tibs with Rosemary and Berbere take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Beef Tibs with Rosemary and Berbere?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.
Can I substitute ingredients in Slow-Braised Beef Tibs with Rosemary and Berbere?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Beef Tibs with Rosemary and Berbere for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Beef Tibs with Rosemary and Berbere?
African beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
