Slow-Cooked Berbere Beef Stew with Injera Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A rich Ethiopian-inspired beef stew simmered in fragrant berbere spices, served alongside traditional injera flatbread to soak up the bold flavors. This ethiopian-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, berbere spice mix, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp berbere spice mix
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 3 cups beef broth
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups teff flour (for injera)
• 2.5 cups water (for injera)
• 1 tbsp vegetable oil (for injera pan)

Instructions

1. Step 1: Heat 3 tbsp niter kibbeh or unsalted butter in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and starting to brown.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger to the pot and cook for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to release the spices' aroma.
4. Step 4: Add 1.5 lbs beef chuck cubes, 1 tsp salt, and 1/2 tsp black pepper to the pot. Brown the beef on all sides for 5-7 minutes.
5. Step 5: Pour in 3 cups beef broth, bring to a boil, then reduce to low heat and cover. Simmer gently for 2 hours until the beef is tender and the sauce has thickened.
6. Step 6: Meanwhile, prepare injera batter by whisking 2 cups teff flour with 2.5 cups water until smooth. Let it rest for at least 30 minutes.
7. Step 7: Heat a non-stick skillet or injera pan over medium heat. Lightly brush with 1 tbsp vegetable oil.
8. Step 8: Pour about 1/2 cup of injera batter into the pan, swirling to form a thin, round crepe. Cover and cook for about 2 minutes until holes form on the surface and edges lift.
9. Step 9: Remove injera carefully onto a plate. Repeat with remaining batter.
10. Step 10: Serve the hot berbere beef stew with freshly made injera to scoop up the stew, enjoying the bold and warming flavors.