Slow-Simmered Ethiopian Beef Stew with Niter Kibbeh and Onions

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender beef chunks cooked slowly with caramelized onions and traditional Ethiopian spiced butter for a rich, deeply flavorful stew. This Ethiopian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, large onions, niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pounds beef chuck, cut into 1-inch cubes
• 2, thinly sliced root to tip large onions
• 3 tablespoons niter kibbeh (spiced clarified butter)
• 2 tablespoons berbere spice blend
• 3, minced garlic cloves
• 1 tablespoon, minced ginger root
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, for garnish chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons niter kibbeh in a heavy-bottomed pot over medium heat until melted. Add 2 thinly sliced large onions and cook for 15 minutes, stirring frequently, until deeply caramelized to a rich golden brown.
2. Step 2: Add 3 minced garlic cloves and 1 tablespoon minced ginger root; sauté for 2 minutes until fragrant.
3. Step 3: Stir in 2 tablespoons berbere spice blend and 1 tablespoon tomato paste; cook for 3 minutes to release the spices’ aroma.
4. Step 4: Add 1.5 pounds beef chuck cubes, stirring to coat with the onion and spice mixture. Brown beef for 5 minutes, turning to sear all sides.
5. Step 5: Pour in 2 cups beef broth, add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 2 hours, stirring occasionally, until beef is tender and stew thickens.
6. Step 6: Stir in 1 tablespoon fresh lemon juice. Garnish with 2 tablespoons chopped fresh parsley before serving.