Slow-Simmered Berbere-Spiced Ethiopian Beef Stew
A rich, aromatic beef stew infused with traditional Ethiopian berbere spices, simmered slowly to tender perfection. This Ethiopian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cubed, berbere spice blend, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1.5 lbs beef chuck, cubed
- 2 tbsp berbere spice blend
- 2 cups yellow onions, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp tomato paste
- 3 cups beef broth
- 4 tbsp niter kibbeh (Ethiopian spiced butter)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottom pot over medium heat until melted and shimmering. Add 2 cups finely chopped yellow onions and sauté for 10 minutes, stirring occasionally, until golden and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
- Step 3: Add 2 tbsp berbere spice blend and 3 tbsp tomato paste; cook for 3 minutes, stirring constantly, until the mixture darkens and spices bloom.
- Step 4: Increase heat to medium-high and add 1.5 lbs cubed beef chuck, stirring to coat with the spice mixture; brown the beef for 5 minutes until edges are seared.
- Step 5: Pour in 3 cups beef broth, 1 cup water, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is fork-tender and stew thickens.
Frequently asked questions
How long does Slow-Simmered Berbere-Spiced Ethiopian Beef Stew take to make?
Total time is about 150 minutes (20 min prep + 130 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 Ethiopian Beef Stew?
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 beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Berbere-Spiced Ethiopian Beef Stew?
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 Ethiopian Beef Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Ethiopian Beef Stew?
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.
