Slow-Cooked Ethiopian Tibs with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender beef tibs slow-cooked with rosemary, garlic, and traditional Ethiopian spices for a rich, aromatic meal. This Ethiopian-inspired beef recipe, 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.

Ingredients

• 2 lbs beef sirloin, cut into 1-inch cubes
• 2 tbsp rosemary, fresh, chopped
• 5 garlic cloves, minced
• 2 tbsp berbere spice mix
• 1 large red bell pepper, sliced
• 1 large yellow onion, sliced
• 4 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup water

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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.