Slow-Cooked Ethiopian Spiced Beef Tibs with Berbere and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef cubes slow-cooked with berbere spices, onions, and garlic, resulting in a deeply flavored Ethiopian-inspired comfort dish. This african-inspired beef ready in about 440 minutes pairs cut into 1-inch cubes beef chuck roast, large, sliced red onions, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 African cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy skillet over medium-high heat. Add 2 lbs beef chuck cubes and sear on all sides until browned, about 8 minutes total, then transfer to a slow cooker.
  2. Step 2: In the same skillet, add 2 large sliced red onions and sauté over medium heat for 8 minutes until soft and golden.
  3. Step 3: Stir in 5 minced garlic cloves, 1 tbsp minced ginger root, 3 tbsp berbere spice mix, and 2 tbsp tomato paste. Cook for 3 minutes, stirring frequently until fragrant and the mixture thickens.
  4. Step 4: Pour in 2 cups beef broth and bring to a simmer, scraping the browned bits from the pan. Transfer the mixture to the slow cooker with the beef.
  5. Step 5: Add 1 1/2 tsp salt and 1 tsp black pepper to the slow cooker, stirring gently to combine.
  6. Step 6: Cover and cook on low for 6-7 hours until the beef is tender and the sauce has thickened.
  7. Step 7: Stir in 2 tbsp chopped fresh parsley just before serving. Serve hot with injera or steamed rice to soak up the rich sauce.

Frequently asked questions

How long does Slow-Cooked Ethiopian Spiced Beef Tibs with Berbere and Onions 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 Spiced 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 large, sliced red onions from drying out.

Can I substitute ingredients in Slow-Cooked Ethiopian Spiced 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 Spiced 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 Spiced 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.

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