Slow-Simmered Berbere Beef Stew with Injera Crumbles

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A hearty Ethiopian-inspired beef stew slow-cooked with berbere spice blend, served with crumbled injera flatbread for a traditional and flavorful experience. This Ethiopian-inspired beef recipe, ready in about 145 minutes, pairs beef chuck, cut into 1-inch cubes, berbere spice blend, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp berbere spice blend
• 1 large (about 1 cup) yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 3 cups beef broth
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 large pieces injera flatbread
• 2 tbsp fresh cilantro, chopped

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 6-7 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves, 1 tbsp grated ginger, and 3 tbsp berbere spice blend to the onions. Cook, stirring constantly, for 2 minutes until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
5. Step 5: Return the browned beef to the pot, pour in 3 cups beef broth, and season with 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the beef is tender and the sauce thickens.
6. Step 6: Meanwhile, preheat oven to 350°F. Tear 2 large injera flatbreads into bite-sized pieces and spread on a baking sheet. Toast in oven for 8-10 minutes until crisp but not burnt.
7. Step 7: To serve, ladle the stew into bowls, sprinkle with 2 tbsp chopped fresh cilantro, and top with the toasted injera crumbles for added texture and traditional flavor.