Slow-Cooked Tibs Beef with Berbere and Roasted Vegetables
Tender beef tibs simmered with Ethiopian berbere spices and paired with roasted root vegetables for a robust, warming meal. This ethiopian-inspired beef ready in about 145 minutes pairs beef chuck, cut into 1-inch cubes, berbere spice mix, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp berbere spice mix
- 5 garlic cloves, minced
- 1 large yellow onion, sliced
- 3 medium carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and cubed
- 4 tbsp olive oil
- 2 cups beef broth
- 2 tbsp tomato paste
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 chopped carrots and 2 cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tbsp chopped rosemary. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: While vegetables roast, heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes and sear for 4-5 minutes per side until browned on all sides. Remove beef and set aside.
- Step 3: Reduce heat to medium, add 1 large sliced yellow onion and cook for 7 minutes until softened. Stir in 5 minced garlic cloves and 2 tbsp berbere spice mix, cooking 2 minutes until fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute. Return seared beef to the pot, pour in 2 cups beef broth, add 1 tsp black pepper, 1 tsp salt, and 1/2 tbsp chopped rosemary. Bring to a simmer.
- Step 5: Cover and slow cook on low heat for 2 hours until beef is tender and sauce thickens, stirring occasionally.
- Step 6: Serve the beef tibs topped with the roasted carrots and sweet potatoes for a flavorful, warming dish.
Frequently asked questions
How long does Slow-Cooked Tibs Beef with Berbere and Roasted Vegetables take to make?
Total time is about 145 minutes (15 min prep + 130 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 with Berbere and Roasted Vegetables?
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 berbere spice mix from drying out.
Can I substitute ingredients in Slow-Cooked Tibs Beef with Berbere and Roasted Vegetables?
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 with Berbere and Roasted Vegetables 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 with Berbere and Roasted Vegetables?
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.
