Slow-Cooked Berbere-Spiced Beef Stew with Injera

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

A rich beef stew infused with traditional Ethiopian berbere spices, slow-cooked until tender and served with spongy injera bread. This african-inspired beef ready in about 200 minutes pairs pounds beef chuck, cubed, tablespoons berbere spice blend, large red onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 180 min Serves 4 African cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons niter kibbeh in a large heavy-bottomed pot over medium heat until shimmering, then add 1 large diced red onion and sauté for 6-7 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 2 pounds cubed beef chuck to the pot and brown on all sides for about 8 minutes, stirring occasionally.
  4. Step 4: Mix in 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring for 2 minutes to toast the spices and coat the beef.
  5. Step 5: Pour in 3 cups beef broth, season with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then bring to a simmer.
  6. Step 6: Reduce heat to low, cover the pot, and let the stew cook gently for 2 1/2 to 3 hours until the beef is very tender and the sauce thickens.
  7. Step 7: Serve the berbere-spiced beef stew hot on top of 4 pieces of injera bread, using the bread to scoop up the stew.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Berbere-Spiced 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-Spiced 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 pounds beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Berbere-Spiced 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-Spiced Beef Stew with Injera for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Spiced 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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