Slow-Cooked Spiced Ethiopian Beef Stew (Zigni Wat)

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

A rich and spicy ground beef stew cooked slowly with berbere and tomatoes, perfect for a hearty dinner. This african-inspired beef ready in about 65 minutes pairs ground beef, berbere spice blend, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 50 min Serves 4 African cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 8 minutes until soft and golden.
  2. Step 2: Stir in 3 minced garlic cloves and 3 tbsp berbere spice blend; cook for 2 minutes until aromatic.
  3. Step 3: Add 1 lb ground beef, breaking it apart with a spoon. Cook for 6-8 minutes, stirring occasionally, until browned and no longer pink.
  4. Step 4: Mix in 3 tbsp tomato paste and 14 oz canned diced tomatoes along with 1 cup water, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
  5. Step 5: Reduce heat to low, cover partially, and simmer gently for 40 minutes, stirring occasionally, until sauce thickens and beef is tender. Serve with injera or rice.

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Frequently asked questions

How long does Slow-Cooked Spiced Ethiopian Beef Stew (Zigni Wat) take to make?

Total time is about 65 minutes (15 min prep + 50 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 Spiced Ethiopian Beef Stew (Zigni Wat)?

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 ground beef from drying out.

Can I substitute ingredients in Slow-Cooked Spiced Ethiopian Beef Stew (Zigni Wat)?

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 Spiced Ethiopian Beef Stew (Zigni Wat) 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 Spiced Ethiopian Beef Stew (Zigni Wat)?

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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