Slow-Simmered Beef Zigni with Berbere and Tomato

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.

A robust Eritrean-inspired beef stew slow-cooked in a rich tomato and berbere sauce for deep, warming flavors. This African-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cubed, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 150 min Serves 6 African cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 5-7 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 2 finely chopped medium yellow onions and sauté for 6-7 minutes until golden and soft.
  3. Step 3: Stir in 5 minced garlic cloves, 1 tbsp grated ginger, and 3 tbsp berbere spice mix. Cook for 2 minutes until fragrant.
  4. Step 4: Add 3 tbsp tomato paste and cook for 1 minute, stirring constantly to combine.
  5. Step 5: Return the browned beef to the pot along with 14 oz canned diced tomatoes, 2 cups beef broth, 1 cup water, 1 1/2 tsp salt, and 1 tsp black pepper.
  6. Step 6: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours until beef is tender and sauce thickens.
  7. Step 7: Adjust seasoning if needed and serve hot with injera or rice.

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