Slow-Simmered Berbere Beef Stew with Teff Injera

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A rich Ethiopian-inspired beef stew infused with spicy berbere and served with traditional teff injera flatbread. This african-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, berbere spice blend, large yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb beef chuck, cut into 1-inch cubes
• 2 tbsp berbere spice blend
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 2 cups beef broth
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups teff flour (for injera)
• 3 cups water (for injera batter)
• 1/4 tsp active dry yeast (for injera)

Instructions

1. Step 1: In a large bowl, toss 1 lb beef chuck cubes with 2 tbsp berbere spice, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and sear for 5-6 minutes until browned on all sides, then remove and set aside.
3. Step 3: In the same pot, add 1 large finely chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and the raw smell dissipates.
5. Step 5: Return the beef to the pot, pour in 2 cups beef broth, bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until the beef is tender and the sauce thickens.
6. Step 6: While the stew simmers, prepare the injera batter by mixing 2 cups teff flour, 3 cups water, and 1/4 tsp active dry yeast in a large bowl. Cover and let ferment at room temperature for 24-48 hours until bubbly and slightly sour.
7. Step 7: To cook injera, heat a non-stick skillet over medium heat. Pour a thin layer of batter in a circular motion to cover the surface, cook for 2-3 minutes until holes form on the surface and edges lift, then remove and keep warm.
8. Step 8: Serve the berbere beef stew hot, accompanied by the freshly made injera to scoop and enjoy.