Slow-Simmered Berbere Beef Stew with Injera Flatbread

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty Ethiopian-inspired beef stew simmered with aromatic berbere spice blend, served alongside traditional injera flatbread for soaking up the rich, spicy sauce. This African recipe, ready in about 165 minutes, pairs beef chuck, cut into 1-inch cubes, 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 550 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 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger root, minced
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 2 cups teff flour
• 2 cups warm water (for injera batter)
• 1/2 tsp active dry yeast

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes to release the spices' aroma. Add 1.5 lbs beef chuck cubes, seasoning with 1 tsp salt and 1/2 tsp black pepper, and sear for 5 minutes until browned on all sides.
3. Step 3: Pour in 3 cups beef broth and 1 cup water, 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.
4. Step 4: Meanwhile, prepare injera batter by mixing 2 cups teff flour with 2 cups warm water and 1/2 tsp active dry yeast. Cover and let ferment at room temperature for 24-48 hours until bubbly and slightly sour.
5. Step 5: Heat a non-stick skillet over medium heat. Pour a thin layer of the injera batter, swirling to cover the pan evenly. Cook for 2-3 minutes until holes form on the surface and the edges lift. Do not flip. Repeat with remaining batter.
6. Step 6: Serve the berbere beef stew hot with freshly cooked injera flatbread for dipping and soaking up the savory sauce.