Slow-Cooked Ethiopian Beef Tibs with Red Wine and Cardamom

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

Tender beef tibs slow-cooked in a fragrant blend of Ethiopian spices, red wine, and aromatics, perfect for a rich, warming main dish. This african-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, medium red onion, sliced, garlic cloves, minced 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: 150 min Serves 6 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning each batch for 3-4 minutes until deep golden. Remove and set aside.
  2. Step 2: Reduce heat to medium. Add 2 medium sliced red onions to the pot and sauté for 8 minutes until caramelized and soft.
  3. Step 3: Stir in 5 minced garlic cloves, 2 tbsp berbere spice mix, and 1 tsp ground cardamom, cooking for 1 minute until aromatic.
  4. Step 4: Return browned beef to the pot. Pour in 1 cup red wine and 1 cup beef broth, scraping any browned bits from the bottom.
  5. Step 5: Add 1 1/2 tsp salt, 1 tsp black pepper, and 2 sprigs fresh rosemary. Bring to a simmer, cover, and reduce heat to low.
  6. Step 6: Slow cook for 2 to 2 1/2 hours, stirring occasionally, until beef is tender and sauce thickens.
  7. Step 7: Remove rosemary sprigs and adjust seasoning if needed. Serve the slow-cooked beef tibs with injera or steamed rice for a rich, flavorful meal.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Ethiopian Beef Tibs with Red Wine and Cardamom take to make?

Total time is about 170 minutes (20 min prep + 150 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 Red Wine and Cardamom?

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 medium red onion, sliced from drying out.

Can I substitute ingredients in Slow-Cooked Ethiopian Beef Tibs with Red Wine and Cardamom?

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 Red Wine and Cardamom 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 Red Wine and Cardamom?

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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