Slow-Simmered Tibs Beef with Rosemary and Garlic
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 african-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1-inch cubes, fresh rosemary sprigs, crushed 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.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 sprigs 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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tibs Beef with Rosemary and Garlic 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 Tibs Beef with Rosemary and Garlic?
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 fresh rosemary sprigs from drying out.
Can I substitute ingredients in Slow-Simmered Tibs Beef with Rosemary and Garlic?
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 Tibs Beef with Rosemary and Garlic 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 Tibs Beef with Rosemary and Garlic?
African 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.
