Slow-Cooked Tibs Beef with Rosemary and Garlic

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

Tender beef tibs slow-cooked with fresh rosemary, garlic, and Ethiopian spices for a rich, aromatic stew that melts in your mouth. This ethiopian-inspired beef ready in about 140 minutes pairs minced garlic cloves, teaspoons, chopped fresh rosemary, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 120 min Serves 6 Ethiopian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 tablespoons niter kibbeh in a heavy-bottomed pot over medium-high heat until hot but not smoking. Add 2 pounds beef sirloin cubes in batches, browning each side for 3 minutes until deeply caramelized. Remove and set aside.
  2. Step 2: In the same pot, add 1 large sliced yellow onion and sauté over medium heat for 7 minutes until soft and golden.
  3. Step 3: Stir in 5 minced garlic cloves and 2 teaspoons chopped fresh rosemary, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 tablespoons berbere spice blend, 1.5 teaspoons salt, and 1 teaspoon black pepper, stirring for 1 minute to release aroma.
  5. Step 5: Return the browned beef to the pot, pour in 1.5 cups beef broth, and bring to a simmer. Reduce heat to low, cover, and cook gently for 1.5 to 2 hours until beef is tender and sauce is thickened.
  6. Step 6: Stir in 1 tablespoon lemon juice, adjust seasoning if needed, and cook uncovered for 5 minutes to blend flavors.
  7. Step 7: Serve hot with injera or steamed rice.

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Frequently asked questions

How long does Slow-Cooked Tibs Beef with Rosemary and Garlic take to make?

Total time is about 140 minutes (20 min prep + 120 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 Rosemary and Garlic?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Slow-Cooked Tibs Beef with Rosemary and Garlic?

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 Rosemary and Garlic 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 Rosemary and Garlic?

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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