Beef Stew with Berbere and Turmeric

Introduction

Berbere, turmeric, ginger, and tomato paste give this beef stew a deep spice base without a long ingredient list. The onions cook down first, then the pot simmers for about an hour until the beef turns tender and the broth thickens slightly. You can serve it for dinner with bread or injera, and it reheats well for another meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 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

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onions to the pot and sauté until they become translucent and slightly browned.

Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.

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.

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.

Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.

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.

Taste the stew and adjust the seasoning with salt and pepper if needed.

Remove the pot from the heat and let rest for a few minutes before serving.

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

• Replace the beef with lamb shoulder or lamb stew meat. You keep the same cooking method, but the finished stew tastes richer and slightly more gamey.
• Use water instead of beef broth. The stew will taste lighter, and the berbere and turmeric will stand out more clearly.
• Swap the cilantro for parsley at the garnish step. Parsley gives a cleaner, less assertive finish.
• Increase the berbere spice blend from 2 tablespoons to 2½ or 3 tablespoons if you want a hotter, more forward spice profile.
• Add diced potatoes when you pour in the liquid. They make the stew heartier and thicken the broth as they cook.

Tips for Success

• Let the onions get slightly browned, not just soft; that step builds most of the stew’s depth.
• After adding the garlic and ginger, keep the heat moderate so they turn fragrant without burning.
• Make sure the beef is coated well with the spice mixture before adding the broth or water; that helps the seasoning cling to the meat.
• During the 1-hour simmer, keep an eye on the liquid level and add more if the beef starts peeking above the surface.
• The beef is done when a piece breaks apart easily with a spoon or fork, not when it is just cooked through.

Storage and Reheating

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

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

FAQ

Can you use water instead of beef broth?

Yes. The stew will still work well, but the broth will taste a little lighter and less savory.

What cut of beef works best for this stew?

Beef chuck or standard stew meat works well because it softens during the long simmer. Lean cuts tend to stay firmer and give you a less rich result.

How spicy is the berbere in this recipe?

That depends on the blend, since some are much hotter than others. If your berbere is especially strong, you can start with a little less and adjust next time.

Can you make it ahead?

Yes. The flavor settles and improves after a night in the fridge, so it is a good make-ahead dinner.