Ethiopian Slow-Braised Beef Tibs with Seasonal Root Vegetables
A hearty Ethiopian-inspired beef tibs stew, slow-braised to tender perfection with an assortment of seasonal root vegetables. This dish highlights familiar slow braising techniques, delivering deep, comforting flavors rooted in Ethiopian culinary tradition. Perfect for a wholesome weeknight meal that celebrates non-recent cuisines and seasonal produce.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Ethiopian Slow-Braised Beef Tibs with Seasonal Root Vegetables is a comforting stew that combines tender cubes of beef with a medley of root vegetables, slowly cooked in fragrant spices inspired by traditional Ethiopian cuisine. The slow braising technique ensures the beef is melt-in-your-mouth tender while the vegetables soak up the rich, spicy sauce.
Why you'll love it
- Deep, complex flavors from the Ethiopian spice blend and slow braising.
- Utilizes seasonal root vegetables for a naturally sweet and earthy balance.
- Perfectly tender beef that highlights classic tibs flavors in a stew form.
- Comforting and wholesome, ideal for cozy weeknight dinners.
Ingredient notes
Beef: Use well-marbled chuck or stewing beef cut into cubes for tenderness after braising.
Root vegetables: Carrots, parsnips, turnips, and potatoes work beautifully and bring sweetness.
Spices: Key Ethiopian spices like berbere powder and smoked paprika give authentic warmth.
Liquids: Beef stock and a touch of red wine add depth to the braising liquid.
Advert
Serving & storage
Serve warm with injera, rice, or crusty bread to mop up the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of stock if it thickens too much. This stew also freezes well for up to 2 months — thaw overnight in the fridge before reheating.
Advert
Chef tips
- For best results, brown beef in batches to avoid steaming and ensure a rich crust.
- Use fresh berbere spice if possible for authentic flavor, or substitute with a mix of chili powder, smoked paprika, and fenugreek as a backup.
- Adjust cooking time based on beef tenderness—cook longer if needed until beef is fork-tender.
- This stew improves in flavor when made a day ahead, allowing spices to deepen.
- Cool leftovers quickly before refrigerating to ensure food safety.
Ingredients
- 900 gbeef chuck, cut into 3 cm cubes
- 2 tbspvegetable oil
- 2 mediumonions, finely chopped
- 4 clovesgarlic, minced
- 1 tbspginger, freshly grated
- 2 tbspberbere spice mix
- 1 tspsmoked paprika
- 3 mediumcarrots, sliced
- 2 mediumparsnips, sliced
- 2 mediumpotatoes, peeled and cubed
- 2 cups (480 ml)beef stock
- 125 mldry red wine
- 1 tbsptomato paste
- Saltto taste
- Black pepperto taste
- Fresh cilantro or parsleyfor garnish
Advert
Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories480
- Protein38 g
- Carbs30 g
- Fat18 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels and season with salt and pepper.
Step 2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to a plate and set aside.
Step 3
Reduce heat to medium. Add the chopped onions to the pot and sauté until softened and lightly golden, about 7 minutes.
Step 4
Add garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Step 5
Stir in the berbere spice mix, smoked paprika, and tomato paste. Cook for another 2 minutes to toast the spices.
Step 6
Return the browned beef to the pot and stir to coat with the spices and onions.
Step 7
Pour in the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
Step 8
Add the beef stock, carrots, parsnips, and potatoes. Bring to a simmer, then cover with a tight-fitting lid.
Step 9
Reduce heat to low and let the stew slow braise gently for 2 to 2.5 hours, until beef is tender and vegetables are cooked through, stirring occasionally.
Step 10
Season with additional salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.
Advert
Tags
Advert
Related recipes
Ethiopian-Inspired Stir-Fried Beef Tibs with Seasonal Vegetables
A vibrant stir-fry featuring tender cubes of beef cooked with a medley of fresh seasonal vegetables and traditional Ethiopian spices, served with injera or steamed rice for a quick and flavorful weeknight meal.
Ethiopian-Inspired Steamed Vegetable and Lentil Medley
A wholesome and vibrant Ethiopian-inspired dish featuring a medley of seasonal steamed vegetables and spiced lentils. This recipe embraces traditional flavors with familiar spices like berbere and niter kibbeh, paired with the gentle technique of steaming to preserve the freshness of the produce and the protein-packed lentils, making it a perfect vegetarian weeknight supper.
Ethiopian Spiced Beef Stir-Fry with Injera and Seasonal Greens
A vibrant Ethiopian-inspired beef stir-fry featuring tender strips of beef cooked with traditional spices, served atop injera with a side of sautéed seasonal greens. This dish highlights the bold flavors of berbere and mitmita spices in a quick, weeknight-friendly stir-fry, complemented by the classic sourdough flatbread and fresh vegetables.