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.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Pat the beef cubes dry with paper towels and season with salt and pepper.
- No timer needed
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.
- No timer needed
Reduce heat to medium. Add the chopped onions to the pot and sauté until softened and lightly golden, about 7 minutes.
- No timer needed
Add garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- No timer needed
Stir in the berbere spice mix, smoked paprika, and tomato paste. Cook for another 2 minutes to toast the spices.
- No timer needed
Return the browned beef to the pot and stir to coat with the spices and onions.
- No timer needed
Pour in the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- No timer needed
Add the beef stock, carrots, parsnips, and potatoes. Bring to a simmer, then cover with a tight-fitting lid.
- No timer needed
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.
- No timer needed
Season with additional salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.
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.
Equipment check
- 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
Tags
Behind the dish.
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.
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.
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