Ethiopian Ground Beef Mild Stew Minchet Abesh Alicha
Immerse yourself in the warm, comforting flavors of Ethiopian cuisine with Minchet Abesh Alicha, a mild ground beef stew that’s as aromatic as it is satisfying. This traditional dish balances the delicate spice of turmeric with the richness of sautéed onions, garlic, and ginger, creating a fragrant base that perfectly complements the tender ground beef. Simmered in a light broth, the stew develops a luscious texture, while an optional hint of green chili adds a gentle kick. Garnished with fresh parsley, this hearty yet approachable recipe is perfect for serving alongside injera, rice, or flatbread, making it an excellent introduction to Ethiopian cooking. With its rich flavor profile and simple preparation, this dish is a crowd-pleaser that’s ready in under an hour—ideal for weeknight dinners or casual gatherings.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams ground beef
- 2 large yellow onion
- 3 medium garlic cloves
- 1 teaspoon (minced) ginger root
- 1 teaspoon turmeric powder
- 1 teaspoon (adjust to taste) kosher salt
- 2 tablespoons cooking oil (vegetable or mild olive oil)
- 250 milliliters beef stock or water
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 small (deseeded and minced) green chili (optional, for mild heat)
Instructions
Finely dice the yellow onions and mince the garlic cloves. Set aside.
Heat a large skillet or pot over medium heat and add the cooking oil.
Add the diced onions to the skillet and sauté for 8-10 minutes until they are soft and golden brown, stirring frequently to avoid sticking or burning.
Add the minced garlic and ginger to the skillet. Cook for an additional 2-3 minutes until fragrant.
Stir in the turmeric powder and salt, ensuring the spices are evenly distributed throughout the onion mixture.
Add the ground beef to the skillet. Use a wooden spoon to break it into small pieces as it cooks. Cook for 6-8 minutes until the beef is browned and fully cooked.
Pour in the beef stock or water, reduce the heat to low, and let the stew simmer uncovered for 15 minutes, stirring occasionally. This will help the flavors meld together and reduce the liquid slightly for a thicker consistency.
If using green chili, stir it into the stew during the last 5 minutes of cooking.
Taste the stew and adjust the salt if needed. Remove from heat.
Garnish the stew with chopped fresh parsley before serving. Serve warm with injera, rice, or flatbread.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1663 mg | 35% | |
*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.
