Spiced Berbere Beef Stew with Injera

By AislePrompt Editorial · ·

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.

A deeply aromatic stew featuring tender beef simmered in a complex berbere spice blend, served with soft, tangy injera bread for scooping up every flavorful bite. This Ethiopian-inspired beef recipe, ready in about 100 minutes, pairs beef chuck, berbere spice mix, onion 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.

Prep: 25 min Cook: 75 min Serves 4 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1.5 lbs beef chuck into 1-inch cubes and pat dry with paper towels. In a heavy pot, heat 1 tbsp olive oil over medium-high heat until shimmering, then sear beef in batches for 3 minutes per side until browned — do not overcrowd the pot.
  2. Step 2: Finely chop 2 medium onions and 4 garlic cloves, then add to the pot with 2 tbsp tomato paste. Sauté for 3 minutes until onions are translucent and paste deepens in color.
  3. Step 3: Stir in 3 tbsp berbere spice mix and cook for 1 minute until fragrant, then pour in 3 cups chicken stock. Add 2 diced potatoes and 2 diced carrots, bring to a gentle simmer, cover, and reduce heat to low.
  4. Step 4: Simmer uncovered for 1 hour 15 minutes, stirring occasionally, until beef is fork-tender and vegetables are soft. Adjust seasoning with salt if needed.
  5. Step 5: Serve stew hot with 4 large injera breads, tearing pieces to scoop up the stew and vegetables.

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