Slow-Simmered Berbere-Spiced Beef Tibs
Tender beef chunks infused with the bold heat of Ethiopian berbere spice, slow-cooked until melt-in-your-mouth tender. This Ethiopian-inspired beef recipe, ready in about 135 minutes, pairs beef chuck, cut into 1-inch cubes, berbere spice blend, red 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 blend
- 1 large red onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1.5 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh rosemary, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and sear for 5 minutes until all sides are browned and edges develop a crust. Remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped red onion, 4 minced garlic cloves, and 1 tablespoon minced ginger. Sauté over medium heat for 5 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, cooking for 2 minutes until the spices bloom and the mixture thickens slightly.
- Step 4: Return the beef to the pot, pour in 1.5 cups beef broth, add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon chopped fresh rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until beef is tender and sauce has thickened.
Frequently asked questions
How long does Slow-Simmered Berbere-Spiced Beef Tibs take to make?
Total time is about 135 minutes (15 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 Tibs?
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 blend from drying out.
Can I substitute ingredients in Slow-Simmered Berbere-Spiced Beef Tibs?
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 Tibs 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 Tibs?
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.
