Slow-Simmered Berbere Beef Stew with Injera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A richly spiced Ethiopian beef stew simmered with traditional berbere spice blend, served atop soft, spongy injera bread. This african-inspired beef ready in about 170 minutes pairs beef chuck, cubed, berbere spice blend, large 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.

Prep: 20 min Cook: 150 min Serves 4 African cuisine 580 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Berbere Beef Stew with Injera take to make?

Total time is about 170 minutes (20 min prep + 150 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-Simmered Berbere Beef Stew with Injera?

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 beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Berbere Beef Stew with Injera?

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-Simmered Berbere Beef Stew with Injera 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-Simmered Berbere Beef Stew with Injera?

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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