Slow-Simmered Berbere Beef Stew with Injera Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 ethiopian-inspired african 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

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.