Slow-Cooked Tibs Beef with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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 developed and reviewed.

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 recipe, ready in about 140 minutes, pairs beef sirloin, niter kibbeh (spiced clarified butter), garlic cloves 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

2 pounds, cut into 1-inch cubes beef sirloin
4 tablespoons niter kibbeh (spiced clarified butter)
5, minced garlic cloves
2 teaspoons, chopped fresh rosemary
1 large, sliced yellow onion
2 tablespoons berbere spice blend
1.5 teaspoons salt
1 teaspoon black pepper
1.5 cups beef broth
1 tablespoon lemon juice

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Instructions

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.
Step 2: In the same pot, add 1 large sliced yellow onion and sauté over medium heat for 7 minutes until soft and golden.
Step 3: Stir in 5 minced garlic cloves and 2 teaspoons chopped fresh rosemary, cooking for 2 minutes until fragrant.
Step 4: Add 2 tablespoons berbere spice blend, 1.5 teaspoons salt, and 1 teaspoon black pepper, stirring for 1 minute to release aroma.
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.
Step 6: Stir in 1 tablespoon lemon juice, adjust seasoning if needed, and cook uncovered for 5 minutes to blend flavors.
Step 7: Serve hot with injera or steamed rice.