Slow Simmered Berbere-Spiced Beef Stew with Injera
A hearty Ethiopian-inspired beef stew slow-cooked in a fragrant berbere spice blend, served traditionally with injera flatbread. This Ethiopian-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, berbere spice mix, 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
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp berbere spice mix
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- for serving injera bread
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and sear for 5-7 minutes until browned on all sides, then remove beef and set aside.
- Step 2: In the same pot, add 1 large finely chopped yellow onion, 4 minced garlic cloves, and 1 tbsp minced ginger. Sauté over medium heat for 5 minutes until onions are translucent and fragrant.
- Step 3: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes until the spices become aromatic.
- Step 4: Return the browned beef to the pot, pour in 2 cups beef broth and 1 cup water, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, reduce heat to low, cover, and simmer gently for 2 hours until the beef is tender and the sauce thickens.
- Step 5: Adjust seasoning if necessary and serve the stew hot alongside injera bread for dipping and scooping.
Frequently asked questions
How long does Slow Simmered Berbere-Spiced Beef Stew 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-Spiced Beef Stew 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 berbere spice mix from drying out.
Can I substitute ingredients in Slow Simmered Berbere-Spiced Beef Stew 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-Spiced Beef Stew 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-Spiced Beef Stew with Injera?
Ethiopian 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.
