Slow-Cooked Berbere Beef Stew with Injera

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Tender beef simmered slowly in a spicy berbere sauce, served with fluffy injera flatbread for a hearty Ethiopian-inspired meal. This Ethiopian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 1-inch cubes, berbere spice mix, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 180 min Serves 6 Ethiopian cuisine 550 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 tbsp berbere spice mix
2 medium, chopped yellow onion
4, minced garlic cloves
2 tbsp, minced ginger
3 tbsp tomato paste
3 cups beef broth
2 tbsp vegetable oil
to taste salt
1 tsp black pepper
2 cups teff flour
2.5 cups water

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Instructions

Step 1: In a large bowl, toss 2 lbs beef chuck cubes with 3 tbsp berbere spice mix until evenly coated. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Remove browned beef and set aside.
Step 3: In the same pot, add 2 chopped medium yellow onions and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until fragrant.
Step 4: Add 3 tbsp tomato paste and cook for 1 minute, stirring constantly. Return beef to the pot and pour in 3 cups beef broth. Season with salt and 1 tsp black pepper.
Step 5: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours until beef is tender and sauce thickens.
Step 6: Meanwhile, prepare injera by whisking 2 cups teff flour with 2.5 cups water into a smooth batter. Let ferment for 2-3 days until bubbly and sour.
Step 7: Heat a non-stick skillet over medium heat. Pour 1/2 cup batter and swirl evenly. Cook injera for 2-3 minutes until holes form and edges lift. Do not flip. Repeat with remaining batter.
Step 8: Serve the berbere beef stew hot over injera flatbread.