Slow-Simmered Tibs Beef with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender cubes of beef slow-cooked with fresh rosemary and garlic in a savory sauce, inspired by Ethiopian tibs but with a comforting twist. This Ethiopian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, fresh rosemary sprigs, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 130 min Serves 6 Ethiopian cuisine 480 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 fresh rosemary sprigs
6, crushed garlic cloves
3 tbsp olive oil
1 large, chopped yellow onion
2 cups beef broth
2 tbsp tomato paste
1 1/2 tsp salt
1 tsp black pepper
1/2 cup red wine (optional)

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for about 5 minutes per batch; set browned beef aside.
Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 6 minutes until translucent.
Step 3: Add 6 crushed garlic cloves and 3 fresh rosemary sprigs, cooking for 2 minutes until fragrant.
Step 4: Stir in 2 tbsp tomato paste and cook for 3 minutes until darkened.
Step 5: Return the beef to the pot, pour in 2 cups beef broth and 1/2 cup red wine if using, scraping up browned bits from the bottom.
Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, bring to a simmer.
Step 7: Cover and reduce heat to low, simmer gently for 2 hours until beef is fork-tender.
Step 8: Remove rosemary sprigs and adjust seasoning before serving with injera or crusty bread.