Beef Stew with Berbere Onion Sauce

Introduction

The base of this stew is built from two large onions cooked down with garlic, ginger, tomato paste, and berbere until the pot smells deeply spiced instead of raw. After about 1 hour of simmering, the beef turns tender and the onion-heavy sauce thickens into something that works well for dinner now and reheats well later.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons berbere spice blend
• 1 tablespoon grated ginger
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt, or to taste
• 500 grams (1 lb) beef, cubed
• ¼ teaspoon black pepper
• 2 cups beef broth or water
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
3. Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.
4. Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.
5. Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.
6. Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.
8. Taste the stew and adjust the seasoning with salt and pepper if needed.
9. Remove the pot from the heat and let rest for a few minutes before serving.
10. Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew.

Variations

• Use water instead of beef broth if you want a lighter, cleaner-tasting sauce that lets the berbere and onion base stand out more.
• Reduce the berbere spice blend from 2 tablespoons to 1 tablespoon for a milder stew with less heat and less smoky intensity.
• Swap the cilantro for parsley if you want a fresher, less assertive garnish that does not compete with the spice blend.
• Replace the beef with boneless chicken thighs and shorten the simmer to about 30 to 40 minutes; the result is lighter and less rich but still holds the onion-spice sauce well.
• Simmer the pot uncovered for the last 10 to 15 minutes if you want a thicker, more concentrated onion sauce.

Tips for Success

• Let the onions cook until they are actually slightly browned, not just soft, or the sauce will taste flatter.
• Stir the garlic and ginger for only about a minute so they turn fragrant without scorching.
• Coat the beef well in the spice mixture before adding the liquid so the seasoning sticks to the meat instead of thinning out immediately.
• Keep the simmer low after the boil; a hard boil can tighten the beef before it has time to become tender.
• If the stew looks dry during the 1-hour simmer, add a small splash of broth or water at a time rather than a large amount all at once.

Storage and Reheating

Store the cooled stew in an airtight container in the fridge for up to 4 days. Freeze it in a freezer-safe container for up to 3 months, leaving a little space at the top for expansion.

Reheat it on the stovetop over low heat, covered, until hot all the way through, adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions in a covered bowl in 1-minute bursts, stirring between each, until heated through.

FAQ

Can you use water instead of beef broth?

Yes. The stew will be a little less rich, but the onions, ginger, and berbere still give it plenty of flavor.

What cut of beef works best for this stew?

Use a cut that benefits from simmering, such as chuck or stew meat. Lean quick-cooking cuts tend to stay firmer and can turn dry.

How do you know when the beef is done?

The beef should be easy to cut with a spoon or fork and should not feel chewy. If it still resists, keep simmering and check again in 10 to 15 minutes.

Can you make it less spicy?

Yes. Cut the berbere back to 1 tablespoon and taste before adding more salt or pepper, since lower spice can make the seasoning seem stronger.