Slow-Cooked Ethiopian Berbere Beef Stew

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

A rich and spicy beef stew simmered with traditional Ethiopian berbere spice blend and fragrant vegetables for a warming, hearty meal. This Ethiopian-inspired beef recipe, ready in about 135 minutes, pairs beef chuck, cubed, berbere spice blend, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 120 min Serves 4 Ethiopian cuisine 450 cal/serving

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Ingredients

1.5 pounds beef chuck, cubed
2 tablespoons berbere spice blend
1 large (about 1 cup) onion, diced
4 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons tomato paste
3 cups beef broth
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup water
2 tablespoons fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 large diced onion and sauté for 5 minutes until translucent and slightly golden.
Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
Step 3: Add 1.5 pounds beef chuck, cubed, to the pot. Brown the beef on all sides for about 6-8 minutes.
Step 4: Mix in 2 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring for 2 minutes to toast the spices and coat the beef.
Step 5: Pour in 3 cups beef broth and 1 cup water, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil.
Step 6: Reduce heat to low, cover, and simmer gently for 2 hours until the beef is tender and the sauce thickens.
Step 7: Taste and adjust seasoning if needed, then sprinkle 2 tablespoons chopped fresh cilantro over the stew before serving.