Slow-Cooked Ethiopian Beef Tibs with Garlic and Rosemary

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

Tender beef tibs slow-cooked with garlic, rosemary, and warm spices for a fragrant Ethiopian-inspired dish. This ethiopian-inspired beef ready in about 440 minutes pairs beef chuck roast, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 420 min Serves 6 Ethiopian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pounds beef chuck roast cut into 1-inch cubes and brown evenly for 8 minutes, turning to get all sides seared.
  2. Step 2: Transfer the beef to a slow cooker. In the same skillet, add 1 large sliced yellow onion and sauté for 5 minutes until softened and golden.
  3. Step 3: Stir in 6 minced garlic cloves, 2 tablespoons chopped fresh rosemary, and 1 tablespoon berbere spice mix, cooking for 2 minutes until fragrant.
  4. Step 4: Add 1 tablespoon tomato paste and cook for 1 minute, then pour in 1 1/2 cups beef broth. Stir to combine and bring to a simmer.
  5. Step 5: Pour the onion and broth mixture over the beef in the slow cooker. Season with 1 teaspoon salt and 3/4 teaspoon black pepper.
  6. Step 6: Cover and cook on low for 6-7 hours until the beef is fork-tender and the sauce has thickened.
  7. Step 7: Stir gently before serving with injera or rice.

Frequently asked questions

How long does Slow-Cooked Ethiopian Beef Tibs with Garlic and Rosemary take to make?

Total time is about 440 minutes (20 min prep + 420 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 Garlic and Rosemary?

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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Ethiopian Beef Tibs with Garlic and Rosemary?

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 Garlic and Rosemary 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 Garlic and Rosemary?

Ethiopian 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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