Beef Stew with Berbere and Turmeric

Introduction

Berbere, turmeric, ginger, and tomato paste give this beef stew a deep, spiced broth without a long ingredient list. You cook down the onions, brown the beef, and let it simmer for about an hour, which makes it a solid weekend pot or a make-ahead dinner that reheats well.

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

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

• Replace the beef with lamb shoulder or lamb stew meat. You will get a richer, more pronounced flavor that works well with the berbere and turmeric.
• Use water instead of beef broth for a lighter stew. The spice profile stays intact, but the finished broth will taste less savory and less full-bodied.
• Reduce the berbere spice blend from 2 tablespoons to 1 tablespoon if you want less heat. The stew will still taste spiced and warm, just less sharp and peppery.
• Swap the fresh cilantro for parsley at the end. Parsley gives a cleaner, milder finish that does not compete as much with the berbere.
• Replace the beef with boneless chicken thighs and simmer until just tender rather than a full hour. The result is lighter and less rich, with a thinner broth.

Tips for Success

• Let the onions cook until they are actually slightly browned, not just soft. That step gives the stew more depth.
• After adding the garlic and ginger, keep it to about a minute. They should smell fragrant but not take on color.
• When you stir in the berbere, tomato paste, and ground spices, watch the pot closely so the mixture does not scorch on the bottom.
• Keep the beef fully submerged during the simmer. If the liquid drops too far, add a little more broth or water so the meat cooks evenly.
• The beef is done when a cube yields easily when pressed with a fork. If it still feels tight, give it more time.

Storage and Reheating

Let the stew cool, then transfer it to an airtight container. Store it in the fridge for up to 4 days or freeze it for up to 3 months.

Reheat on the stovetop over medium-low heat until hot all the way through, adding a splash of broth or water if the stew has thickened. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each, until heated through. Add the fresh cilantro or parsley after reheating for the cleanest flavor.

FAQ

Can you use store-bought stew meat?

Yes. Beef chuck or packaged stew meat works well here, though some cuts may need a little more than 1 hour to become tender.

How spicy is this stew?

That depends on your berbere blend, since some are much hotter than others. With 2 tablespoons, expect noticeable warmth and spice rather than a mild background heat.

Can you use water instead of beef broth?

Yes, the recipe is written for either. Water gives you a cleaner, lighter broth, so taste carefully at the end and adjust the salt if needed.

Is this stew gluten-free?

The stew itself is usually gluten-free if your berbere spice blend and beef broth are certified gluten-free. If you serve it with bread or injera, check those separately.