Slow-Cooked Ethiopian Tibs with Rosemary and Garlic

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

Tender beef tibs slow-cooked with rosemary, garlic, and traditional Ethiopian spices for a rich, aromatic meal. This african-inspired beef ready in about 130 minutes pairs beef sirloin, cut into 1-inch cubes, rosemary, fresh, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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: 110 min Serves 4 African cuisine 470 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs beef sirloin cubes and brown on all sides for 6-8 minutes until a deep crust forms.
  2. Step 2: Add 1 large sliced yellow onion and 5 minced garlic cloves to the pot. Sauté together for 5 minutes until onions soften and garlic is fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice mix, 2 tbsp fresh chopped rosemary, 1.5 tsp salt, and 1 tsp black pepper. Cook for 2 minutes to release the spices' aroma.
  4. Step 4: Add 1 large sliced red bell pepper and 1 cup water, scraping any browned bits from the bottom of the pot.
  5. Step 5: Lower heat to a gentle simmer, cover the pot, and cook for 1.5 hours until beef is tender and sauce thickens.
  6. Step 6: Remove lid, increase heat to medium, and cook uncovered for another 10 minutes to reduce sauce slightly if needed.
  7. Step 7: Serve the slow-cooked tibs hot with injera or steamed rice.

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Frequently asked questions

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

Total time is about 130 minutes (20 min prep + 110 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 Tibs with Rosemary and Garlic?

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 rosemary, fresh, chopped from drying out.

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

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 Tibs with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tibs with Rosemary and Garlic?

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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