Chef-tested recipe
A deeply spiced Eritrean beef stew cooked slowly with onion, tomato and berbere.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Injera and vegetable sides
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 800 g beef chuck, cubed
- 500 g onion, very finely chopped
- 400 g tomatoes, crushed
- 40 g berbere spice blend paid link
- 20 g garlic, minced
- 15 g ginger, grated
- 50 g niter kibbeh or clarified butter
- 600 ml water or light stock
- 8 g salt paid link
Method
Cook onion in a dry heavy pot over medium-low heat for 15 minutes, stirring often, until softened and reduced.
Add clarified butter, garlic, ginger and berbere and cook gently for 3–4 minutes.
Add tomatoes and cook until thick and darkened.
Add beef and water or stock. Cover and simmer gently for 60–75 minutes until tender.
Uncover to reduce the sauce if needed, season and serve with injera.
Beginner Technique Notes
Berbere blends vary greatly in heat. Add it gradually if your blend is particularly hot. Slow onion cooking builds the base flavour.
Substitutions
Neutral oil can replace clarified butter, although the flavour will be less rich. Lamb can replace beef.
Storage
Refrigerate for up to 3 days. Reheat slowly until the meat and sauce are thoroughly hot.
Allergen Notes
Contains milk if clarified butter is used. Check berbere blends for declared allergens.
Always Cook with Heart. Always!
