Slow-Simmered Berbere Beef Wat with Red Onion and Garlic

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A deeply spiced Ethiopian beef stew, slow-cooked in a fragrant berbere sauce with red onions and garlic, perfect for serving over injera or rice. This Ethiopian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, red onions, thinly sliced, 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 6, 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

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 cups red onions, thinly sliced
• 5 garlic cloves, minced
• 2 tbsp ginger, minced
• 3 tbsp berbere spice blend
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 2 tbsp tomato paste
• 3 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottomed pot over medium heat until melted and shimmering. Add 3 cups thinly sliced red onions and sauté for 15 minutes, stirring frequently, until onions are golden brown and soft.
2. Step 2: Stir in 5 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until fragrant. Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 3 more minutes to develop the spices’ aroma.
3. Step 3: Add 2 lbs beef chuck cubes to the pot, stirring to coat the meat evenly with the spiced onion mixture. Pour in 3 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender and sauce thickens.
4. Step 4: Season the stew with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Stir well and cook uncovered for an additional 10 minutes to concentrate flavors before serving warm.