Slow-Simmered Ethiopian Berbere Beef Stew with Injera

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A rich and aromatic beef stew infused with traditional Ethiopian berbere spices, served alongside homemade injera flatbread. This Ethiopian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cubed, berbere spice mix, yellow onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, cubed
• 3 tbsp berbere spice mix
• 2 medium yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 3 cups beef broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup water
• 2 cups teff flour (for injera)
• 2.5 cups water (for injera batter)

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 2 medium finely chopped yellow onions and sauté for 8 minutes until translucent and golden.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 1.5 lbs cubed beef chuck and sear for 6-8 minutes until browned on all sides.
4. Step 4: Mix in 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 3 minutes until the spices bloom and coat the beef.
5. Step 5: Pour in 3 cups beef broth and 1 cup water, then season with 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce to low heat and cover.
6. Step 6: Simmer gently for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
7. Step 7: Meanwhile, prepare injera batter by whisking 2 cups teff flour with 2.5 cups water until smooth. Let it ferment at room temperature for 24-48 hours until bubbly.
8. Step 8: Heat a non-stick skillet over medium heat and pour a thin layer of injera batter to cover the surface. Cook for 2-3 minutes until holes form and the edges lift, then remove and keep warm.
9. Step 9: Serve the spicy berbere beef stew hot with fresh injera on the side, tearing off pieces to scoop the stew.