Ethiopian-Inspired Seasonal Beef Stew with Steamed Root Vegetables
A hearty Ethiopian-style beef stew braised slowly with fragrant spices and seasonal root vegetables, paired with steamed carrots and parsnips to highlight fresh, local produce. This dish offers deep, warming flavors using pressure cooking for tender results on busy weeknights.
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Overview
This Ethiopian-inspired beef stew highlights the richness of slow-braised beef combined with aromatic spices like berbere and warm ginger. Pressure cooking significantly reduces the cooking time while ensuring that the meat becomes tender and infused with deep flavor. The stew is complemented by steamed seasonal root vegetables such as carrots and parsnips, bringing fresh local flavors to the plate.
Why you’ll love it
- Quick tenderization of beef using pressure cooking, ideal for weeknight dinners.
- Fragrant and warming Ethiopian spice profile with familiar root vegetables.
- Balanced meal with protein, hearty vegetables, and vibrant spices.
Ingredient notes
Beef chuck: Well-marbled cuts like chuck or stewing beef deliver tenderness and flavor.
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Berbere spice blend: Essential Ethiopian spice mix; can be made or bought pre-mixed.
Root vegetables: Carrots and parsnips add natural sweetness and pair nicely with the spices.
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Serving & storage
Serve this stew hot with steamed root vegetables and optionally with injera or crusty bread. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until steaming. For longer storage, freeze for up to 3 months and thaw overnight in the fridge before reheating.
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Chef tips
- If you don’t have berbere spice, use a combination of paprika, cayenne, ground ginger, cinnamon, and fenugreek to mimic the flavor.
- Make sure to dry the beef before browning to get a good sear and enhance flavor.
- Use a natural pressure release for added tenderness if time allows, increasing cook time to 40 minutes.
- Ensure vegetables are steamed until just tender to retain sweetness and texture.
- Store leftovers in airtight containers and reheat gently to preserve flavor and texture.
Ingredients
- 800 g (1.75 lbs)beef chuck, cut into 3 cm (1 inch) cubes
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspberbere spice blend
- 1 tspground turmeric
- 400 g (14 oz)canned diced tomatoes
- 500 ml (2 cups)beef stock or water
- 2 mediumcarrots, peeled and cut into chunks
- 2 mediumparsnips, peeled and cut into chunks
- Saltto taste
- Freshly ground black pepperto taste
- Fresh coriander leavesfor garnish (optional)
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Equipment
- pressure cooker (electric or stovetop)
- steamer basket or heatproof colander
- large pot or deep pan
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories450
- Protein38 g
- Carbs25 g
- Fat18 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels and season with salt and pepper.Step 2
Set the pressure cooker to sauté mode or heat on medium heat on the stovetop. Add vegetable oil and brown the beef cubes in batches until all sides are golden, about 5 minutes per batch. Remove and set aside.Step 3
Add chopped onion to the cooker and sauté for 5 minutes until softened and translucent.Step 4
Stir in minced garlic, grated ginger, berbere spice, and turmeric. Cook for 1–2 minutes until fragrant.Step 5
Return beef to the cooker and stir to coat with spices. Add canned diced tomatoes and beef stock. Season lightly with salt and pepper.Step 6
Close and lock the pressure cooker lid. Cook at high pressure for 35 minutes.Step 7
Quick-release the pressure according to manufacturer instructions. Open the lid carefully.Step 8
Meanwhile, bring a pot with 2–3 cm (1 inch) of water to a boil. Place carrots and parsnips in a steamer basket or heatproof colander over the boiling water. Cover and steam for 8–10 minutes until just tender.Step 9
Adjust seasoning of the stew if needed. Serve the beef stew hot with the steamed root vegetables. Garnish with fresh coriander leaves, if desired.
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