Slow-Cooked Tibs with Garlic and Rosemary

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

Tender chunks of beef slow-cooked with garlic and rosemary, delivering rich Ethiopian-inspired flavors perfect for a comforting dinner. This african-inspired beef ready in about 140 minutes pairs cubed beef stew meat, minced garlic cloves, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 4 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed beef stew meat in batches, browning all sides for about 3-4 minutes per batch, then set aside.
  2. Step 2: Reduce heat to medium and add 1 large sliced yellow onion to the pot, sautéing for 6 minutes until caramelized and soft.
  3. Step 3: Stir in 6 minced garlic cloves and 2 tbsp chopped fresh rosemary, cooking for 1 minute until aromatic.
  4. Step 4: Return the browned beef to the pot and sprinkle 1 tbsp berbere spice mix evenly over the meat.
  5. Step 5: Pour in 2 cups beef broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer.
  6. Step 6: Cover and reduce heat to low, cooking gently for 2 hours until the beef is meltingly tender and the sauce thickens.
  7. Step 7: Serve hot with fresh lemon wedges to squeeze over the tibs for a bright finish.

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Frequently asked questions

How long does Slow-Cooked Tibs with Garlic and Rosemary 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 with Garlic and Rosemary?

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 cubed beef stew meat from drying out.

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

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 with Garlic and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Garlic and Rosemary?

African 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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