Spiced Ethiopian Zigni Wat Ground Beef Stew

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fiery Ethiopian beef stew slow-cooked with berbere and sweet onions, delivering deep, bold flavors. This Ethiopian beef recipe, ready in about 65 minutes, pairs ground beef, yellow onions, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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 lb ground beef
• 2 medium yellow onions, finely sliced
• 4 garlic cloves, minced
• 3 tbsp berbere spice blend
• 3 tbsp tomato paste
• 1 cup water
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 3/4 tsp black pepper

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-bottomed pan over medium-high heat. Add 2 medium finely sliced yellow onions without oil and cook for 10 minutes, stirring often until deeply softened and golden brown.
2. Step 2: Add 4 minced garlic cloves and sauté for 2 minutes until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice blend and 3 tbsp tomato paste, cooking for 4 minutes until the paste darkens and spices release aroma.
4. Step 4: Add 1 lb ground beef, breaking it apart with a wooden spoon, and cook for 8 minutes until browned and no longer pink.
5. Step 5: Pour in 1 cup water, reduce heat to low, and simmer uncovered for 25 minutes, stirring occasionally until the stew thickens.
6. Step 6: Season with 1 1/2 tsp salt and 3/4 tsp black pepper, stir well, and serve hot.