Slow-Cooked Tibs Beef Stew with Berbere and Mitmita

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

Hearty chunks of beef slowly cooked with the fiery heat of berbere and mitmita spices create a rich Ethiopian-inspired stew ideal for warming meals. This ethiopian-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 150 min Serves 6 Ethiopian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes and brown on all sides, about 8 minutes. Remove beef and set aside.
  2. Step 2: In the same pot, add 2 medium sliced yellow onions, 5 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 6 minutes until onions soften and edges begin to caramelize.
  3. Step 3: Stir in 2 tbsp berbere spice blend, 1 tsp mitmita spice blend, and 2 tbsp tomato paste. Cook for 2 minutes until spices are fragrant and tomato paste darkens.
  4. Step 4: Return beef to pot and pour in 2 cups beef broth. Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer, then cover and reduce heat to low.
  5. Step 5: Cook gently for 2 to 2 1/2 hours until beef is tender and sauce thickens, stirring occasionally.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve hot with injera or rice.

Frequently asked questions

How long does Slow-Cooked Tibs Beef Stew with Berbere and Mitmita take to make?

Total time is about 170 minutes (20 min prep + 150 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 Tibs Beef Stew with Berbere and Mitmita?

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 vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Tibs Beef Stew with Berbere and Mitmita?

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 Tibs Beef Stew with Berbere and Mitmita 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 Tibs Beef Stew with Berbere and Mitmita?

Ethiopian 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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