Slow-Cooked Ethiopian Beef Tibs with Berbere and Onions
Tender chunks of beef slow-cooked with berbere spice, caramelized onions, and garlic, resulting in a flavorful and hearty meat dish. This african-inspired beef ready in about 150 minutes pairs tablespoons berbere spice mix, medium yellow onions, sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 beef chuck, cut into 1-inch cubes
- 2 tablespoons berbere spice mix
- 2 medium yellow onions, sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons niter kibbeh (spiced clarified butter)
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
Instructions
- Step 1: In a large heavy-bottomed pot, melt 2 tablespoons of niter kibbeh over medium heat until hot.
- Step 2: Add 2 medium sliced yellow onions and sauté for 10 minutes, stirring frequently, until deeply caramelized and golden brown.
- Step 3: Stir in 3 minced garlic cloves and 2 tablespoons berbere spice mix, cooking for 1 minute until fragrant.
- Step 4: Add 2 pounds beef chuck cubes, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper, and brown the meat on all sides for about 8 minutes.
- Step 5: Pour in 1 cup beef broth and add 1 teaspoon chopped fresh rosemary, then cover and reduce heat to low.
- Step 6: Simmer gently for 2 hours, stirring occasionally, until the beef is tender and the sauce thickens to a rich glaze.
- Step 7: Serve the beef tibs hot with injera or rice to soak up the flavorful sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Ethiopian Beef Tibs with Berbere and Onions take to make?
Total time is about 150 minutes (20 min prep + 130 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 Ethiopian Beef Tibs with Berbere and Onions?
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 tablespoons berbere spice mix from drying out.
Can I substitute ingredients in Slow-Cooked Ethiopian Beef Tibs with Berbere and Onions?
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 Ethiopian Beef Tibs with Berbere and Onions 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 Ethiopian Beef Tibs with Berbere and Onions?
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.
