Slow-Cooked Beef Tibs with Onions and Berbere
Tender cubes of beef seared and slow-cooked with caramelized onions and berbere spice for a deeply flavored Ethiopian dish. This african-inspired beef ready in about 130 minutes pairs pounds, 1-inch pieces beef chuck, cubed, tablespoons berbere spice blend, medium, thinly sliced yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, 1-inch pieces beef chuck, cubed
- 2 tablespoons berbere spice blend
- 3 medium, thinly sliced yellow onions
- 3 cloves, minced garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Step 1: Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering.
- Step 2: Add 3 medium thinly sliced yellow onions and sauté for 10 minutes, stirring often, until deeply caramelized and golden brown.
- Step 3: Push onions to the side and add 2 pounds cubed beef chuck, searing for 5-7 minutes until all sides develop a rich brown crust.
- Step 4: Stir in 3 minced garlic cloves, 2 tablespoons berbere spice blend, and 1 tablespoon tomato paste, cooking for 3 minutes to coat the beef and onions.
- Step 5: Pour in 1 cup beef broth, reduce heat to low, cover partially, and simmer gently for 1 1/2 hours until the beef is fork-tender and the sauce thickens.
- Step 6: Season with 1 1/2 teaspoons salt and 1 teaspoon black pepper, stir well, and serve hot with injera or steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Tibs with Onions and Berbere take to make?
Total time is about 130 minutes (20 min prep + 110 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-Cooked Beef Tibs with Onions 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 minced garlic cloves from drying out.
Can I substitute ingredients in Slow-Cooked Beef Tibs with Onions 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-Cooked Beef Tibs with Onions 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-Cooked Beef Tibs with Onions 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.
