Ethiopian Beef Stew in Berbere Sauce
Savor the bold and aromatic flavors of Ethiopia with this Ethiopian Beef Stew in Berbere Sauce—an irresistible dish that transforms simple ingredients into a deeply flavorful meal. Tender chunks of beef are slow-simmered in a rich and spicy berbere-infused sauce, crafted with sautéed onions, garlic, ginger, and crushed tomatoes. The signature Ethiopian spice blend, berbere, imparts a warm, complex heat that’s perfectly balanced with the earthy richness of niter kibbeh (spiced butter) or regular butter. With just 15 minutes of prep time, this one-pot wonder is slow-cooked to perfection, creating a hearty and comforting stew that’s perfect for pairing with injera, rice, or flatbread. Ideal for cozy dinners or introducing international flavors to your table, this dish is bursting with authentic Ethiopian flavors that will transport your taste buds.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 medium yellow onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons butter or niter kibbeh (Ethiopian spiced butter)
- 2 tablespoons berbere spice blend
- 1 cup crushed tomatoes
- 1 cup beef or chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Cut the beef into bite-sized pieces and set aside.
Finely chop the onions, mince the garlic cloves, and grate the ginger.
Heat a large pot or Dutch oven over medium heat. Add the vegetable oil and allow it to warm up.
Add the chopped onions to the pot and sauté for about 7-10 minutes, stirring frequently, until they are deeply golden brown and softened.
Add the minced garlic and grated ginger to the onions, stirring to combine. Cook for 1-2 minutes until fragrant.
Stir in the berbere spice blend, allowing it to toast with the aromatics for 1 minute to release its full flavor.
Add the beef pieces to the pot and stir to coat them in the spice mixture. Cook for about 5-7 minutes, stirring occasionally, until the beef begins to brown.
Add the crushed tomatoes and stir to incorporate. Allow the mixture to simmer for 5 minutes.
Pour in the beef or chicken stock, season with salt and black pepper, and stir well. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for about 45-60 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste the stew and adjust seasoning with additional salt or berbere if needed.
Serve the Ethiopian Beef Stew hot, garnished with fresh cilantro if desired. Pair with injera, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 20.1 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
