Slow Cooker Ethiopian Beef Tibs with Onions and Berbere

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.

Tender beef cubes slow-cooked with onions, garlic, and fragrant berbere spices for a rich Ethiopian-inspired stew. This African recipe, ready in about 440 minutes, pairs beef chuck roast, olive oil, sliced red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 420 min Serves 6 Ethiopian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for 6-8 minutes, working in batches to avoid overcrowding.
  2. Step 2: Transfer browned beef to a slow cooker. In the same skillet, add 2 large sliced red onions and 5 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste to the onions and garlic, cooking for 2 minutes to release aromas.
  4. Step 4: Pour in 1 cup beef broth, scraping up browned bits from the skillet, then transfer the mixture to the slow cooker with the beef.
  5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper. Cover and cook on low for 6-7 hours or until beef is tender.
  6. Step 6: Before serving, stir in 3 tbsp chopped fresh parsley for brightness and garnish.

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