Slow-Simmered Ethiopian Beef Wat with Berbere and Niter Kibbeh

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A rich, slow-cooked Ethiopian beef stew infused with berbere spice and clarified butter, delivering deep, complex flavors. This Ethiopian-inspired beef recipe, ready in about 180 minutes, pairs beef chuck, cut into 1-inch cubes, yellow onions, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 3 large yellow onions, finely chopped
• 5 garlic cloves, minced
• 2 tbsp ginger, minced
• 3 tbsp berbere spice mix
• 3 tbsp tomato paste
• 2 cups beef broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup water
• 4 hard-boiled eggs (optional)

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp niter kibbeh in a large heavy-bottom pot over medium heat until melted and fragrant.
2. Step 2: Add 3 large finely chopped yellow onions and cook for 15-20 minutes, stirring frequently, until deeply caramelized and golden brown.
3. Step 3: Stir in 5 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until aromatic.
4. Step 4: Add 3 tbsp berbere spice mix and 3 tbsp tomato paste, stirring continuously for 3 minutes to develop the spice base.
5. Step 5: Add 2 lbs beef chuck cubes to the pot and sear for 6-8 minutes until browned on all sides.
6. Step 6: Pour in 2 cups beef broth and 1 cup water, stir in 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce to low heat.
7. Step 7: Cover and simmer gently for 2 to 2.5 hours until the beef is tender and the stew thickens, stirring occasionally.
8. Step 8: If desired, peel and add 4 hard-boiled eggs during the last 10 minutes of cooking to soak up the rich sauce.
9. Step 9: Serve hot with injera or steamed rice to enjoy the deep flavors of the beef wat.