Entree: Ethiopia – Oromo – Qinchote (Hearty Oromo-style braised beef stew seasoned with berbere and niter kibbeh)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 2 medium onions, finely chopped, approx. 10 oz (280 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) fresh ginger, minced (about 8 g)
- 2 tbsp (20 g) berbere spice blend
- 1 tsp (5 g) ground turmeric
- 1 cup (240 g) crushed tomatoes or 2 medium tomatoes, chopped
- 2 cups (480 ml) beef broth or water
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) mitmita or extra chili powder, optional for heat
- Fresh cilantro or parsley for garnish (optional)
- Injera or steamed rice, for serving

Instructions

1. Heat 2 tbsp (30 ml) niter kibbeh in a heavy pot over medium-high heat. Brown the beef cubes in batches, searing all sides; remove and set aside.
2. Reduce heat to medium and add remaining 1 tbsp (15 ml) niter kibbeh. Add the chopped onions and cook slowly, stirring often, until deeply caramelized and golden brown, about 20–30 minutes — this builds the base flavor.
3. Add the garlic and ginger and cook 1–2 minutes until fragrant. Stir in the berbere and turmeric and cook briefly to bloom the spices, about 1 minute.
4. Add the crushed tomatoes and scrape any browned bits from the pot. Return the browned beef to the pot and pour in 2 cups (480 ml) beef broth. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until the beef is tender, about 1.5–2 hours. Stir occasionally and add a splash more broth or water if necessary.
5. When the meat is tender, stir in 1 tbsp (15 ml) red wine vinegar or lemon juice, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper. Taste and adjust seasoning; add 1–2 tbsp (15–30 ml) mitmita if you want extra heat.
6. Serve Qinchote hot, garnished with chopped cilantro or parsley if desired, alongside injera or steamed rice to soak up the richly spiced sauce.