Slow-Simmered Berbere Beef Wat with Injera
A traditional Ethiopian stew featuring tender beef chunks slow-cooked in a rich, spicy berbere sauce, served with soft, sour injera flatbread. This african-inspired beef ready in about 140 minutes pairs tablespoons berbere spice blend, large red onion, finely chopped, garlic cloves, minced 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
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons berbere spice blend
- 2 large red onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 teaspoons ginger, grated
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pieces injera flatbread
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 2 large finely chopped red onions and sauté for 10 minutes until deeply softened and golden brown, stirring occasionally.
- Step 2: Stir in 4 minced garlic cloves, 2 teaspoons grated ginger, and 3 tablespoons berbere spice blend; cook for 2 minutes until fragrant and the spices are lightly toasted.
- Step 3: Add 1.5 pounds beef chuck cubes to the pot, stirring to coat with the spiced onion mixture, and cook for 5 minutes until the beef begins to brown on all sides.
- Step 4: Mix in 2 tablespoons tomato paste and cook for another 2 minutes, then pour in 2 cups water. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 to 2 hours until beef is tender and the sauce is thickened.
- Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring gently and simmer for an additional 5 minutes.
- Step 6: Serve hot with 4 pieces of injera flatbread for tearing and dipping into the stew.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Berbere Beef Wat with Injera take to make?
Total time is about 140 minutes (20 min prep + 120 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 Wat 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 garlic cloves, minced from drying out.
Can I substitute ingredients in Slow-Simmered Berbere Beef Wat 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 Wat 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 Wat 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.
