Slow-Cooked Ethiopian Beef Tibs with Spiced Berbere Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef cubes slow-cooked in a robust berbere-spiced tomato sauce, perfect for a comforting Ethiopian-inspired meal. This Ethiopian-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 120 min Serves 4 Ethiopian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lb beef chuck cubes and brown on all sides for about 5-7 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 2 medium sliced yellow onions and sauté for 6 minutes until soft and golden. Stir in 5 minced garlic cloves and 2 tbsp finely grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 3 tbsp tomato paste, stirring for 2 minutes to toast the spices and deepen the flavors.
  4. Step 4: Return the browned beef to the pot, add 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper. Stir, bring to a simmer, then cover and reduce heat to low.
  5. Step 5: Cook gently for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened to coat the meat richly.
  6. Step 6: Adjust seasoning to taste and serve hot, ideally with injera or rice.

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