Slow-Cooked Tibs Beef Stew with Berbere and Mitmita

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

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