Slow-Cooked Berbere Beef Stew with Injera

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef simmered slowly in a spicy berbere sauce, served with fluffy injera flatbread for a hearty Ethiopian-inspired meal. This african-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1-inch cubes, berbere spice mix, medium, chopped 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 African cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, toss 2 lbs beef chuck cubes with 3 tbsp berbere spice mix until evenly coated. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Step 8: Serve the berbere beef stew hot over injera flatbread.

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Frequently asked questions

How long does Slow-Cooked Berbere Beef Stew with Injera take to make?

Total time is about 200 minutes (20 min prep + 180 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 Berbere Beef Stew with Injera?

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 berbere spice mix from drying out.

Can I substitute ingredients in Slow-Cooked Berbere Beef Stew with Injera?

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 Berbere Beef Stew with Injera 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 Berbere Beef Stew with Injera?

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.

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