Entree: Eritrea – Central Culinary Region – Zigni (Spicy Eritrean Beef Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 3 tbsp (24 g) berbere spice blend
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or ghee
- 2 large onions, finely chopped, approx. 12 oz (340 g)
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth or water
- 1 bay leaf
- 1 tbsp (15 ml) vegetable oil (if additional fat needed for browning)

Instructions

1. Pat the beef dry and season with 1 tsp salt and 1/4 tsp black pepper. Heat half the niter kibbeh (about 1 1/2 tbsp / 22 ml) in a heavy pot over medium-high heat and brown the beef in batches; remove browned cubes and set aside.
2. Reduce heat to medium-low and add the remaining niter kibbeh. Add the chopped onions and cook slowly, stirring frequently, until deep golden brown and caramelized—this can take 20–30 minutes and is essential for authentic depth.
3. Add the garlic and berbere to the onions and cook 2–3 minutes to bloom the spices, stirring so the berbere does not burn. Stir in the tomato paste and cook 2 more minutes.
4. Return the browned beef to the pot, add the beef broth and bay leaf, bring to a simmer, then reduce heat to low, cover partially and simmer gently for 1 to 1 1/2 hours until the beef is tender and the sauce is thick. Stir occasionally and add a splash more broth if it reduces too quickly.
5. Remove the bay leaf, adjust seasoning with remaining salt and pepper to taste, and if desired finish with a small pat of niter kibbeh for gloss. Serve Zigni hot as a central, spicy Eritrean stew.