Slow-Simmered Berbere Beef Stew with Injera

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 developed and reviewed.

A richly spiced Ethiopian beef stew simmered with traditional berbere spice blend, served atop soft, spongy injera bread. This Ethiopian-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cubed, berbere spice blend, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 150 min Serves 4 Ethiopian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs cubed beef chuck and brown on all sides for 6-8 minutes, then remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent and starting to brown at edges. Add 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes to toast the spices and deepen flavor.
  4. Step 4: Return browned beef to the pot, pour in 3 cups beef broth, and season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 to 2.5 hours until beef is tender and sauce thickens.
  5. Step 5: Serve hot stew ladled over 4 pieces of injera bread, using the bread to scoop up the stew for an authentic Ethiopian dining experience.

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