Stewed Berbere Beef with Injera Flatbread

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

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 robust Ethiopian-inspired beef stew seasoned with traditional berbere spices, served alongside soft, spongy injera flatbread. This Ethiopian beef recipe, ready in about 115 minutes, pairs beef chuck, cubed, berbere spice blend, and yellow onion, diced 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.

Prep: 15 min Cook: 100 min Serves 4 Ethiopian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb beef chuck, cubed
2 tbsp berbere spice blend
1 medium yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp tomato paste
3 tbsp vegetable oil
2 cups beef broth
1 tsp salt
1 cup water
4 pieces injera flatbread

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4 minutes until fragrant and the onions soften.
Step 2: Add 1 lb cubed beef chuck to the pot, searing for 5 minutes until browned on all sides.
Step 3: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes until the spices release their aroma.
Step 4: Pour in 2 cups beef broth and 1 cup water, then add 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender and the sauce thickens.
Step 5: Serve the stewed berbere beef hot with 4 pieces of injera flatbread to scoop and enjoy.