Beef tibs done this way is a traditional and delicious Ethiopian stew.
If you like a good and spicy beef curry, you will love beef tibs. Although it isn’t classified as a curry but rather a stew, it does include many of the ingredients traditionally added to a curry.
The cooking process is also similar to many curries. The first time I tried beef tibs, I wanted to make it again. I think this is a beef stew you will want to serve often.
What is beef tibs – Ethiopian beef stew
Beef tibs is a popular Ethiopian beef stew that is deliciously spiced with berbere, an Ethiopian spice blend and other aromatic ingredients. The word ‘tibs’ refers to a dish that you prepare with cubed or sliced beef or lamb.
Beef is by far the most traditional meat to use in this stew.
The berbere seasoning is a must for this Ethiopian beef stew. It is spicy and you can add as much or little as you like but you do need to add some.
How spicy is traditional beef tibs?
The Ethiopians love their spicy stews like this and doro wat, a popular chicken stew that also calls for berbere seasoning.
When I prepared this beef tibs I only used about 3 tbsp in total because I was serving it to friends who don’t like a lot of spice. You could add much more though.
I recommend adding 2 to 3 tbsp and then topping your beef tibs up with more if you want it spicier.
What is niter kebbeh?
This is a spiced clarified butter. You could just use ghee or clarified butter
If you have the time though, be sure to make niter kebbeh. It really adds another layer of flavour to the dish.
How long can you store this Ethiopian beef stew in the fridge?
You can store this stew covered tightly with cling film (plastic wrap) for at least 3 days in the fridge. It really depends on how fresh your beef was when you started.
While the stew rests in the fridge, the flavours will develop and it will be even better. So feel free to make this beef tibs a couple of days before serving.
Then just heat it up over a medium heat in a pot until hot.
Can you freeze the leftovers?
Yes and beef tibs freezes really well for up to six months. If you decide to freeze it, be sure to freeze in portion sizes that are convenient for you.
To reheat it, let it defrost completely and then heat it up in a pot over a medium heat until hot. That or place the stew in your microwave for a few minutes.
What do you serve with this stew?
For ease, you could just serve it over white rice or pasta. The traditional way to serve beef tibs, however is with injera flatbreads which is a sourdough flat bread.
I can hightly recommend making injere but it does take a few days as the batter for the bread needs to ferment for best results.
Are there different varieties of beef tibs?
There are different varieties of beef tibs. This recipe is for a ‘key sega tibs’ which is the saucy version like many stews you might know. Other beef tibs preparations include the following:
- Awaze Tibs: This is a dryer version of the stew and it gets its name from because the beef is marinated in an awaze sauce. Awaze sauce is a spicy Ethiopian condiment made from berbere spice blend, garlic, ginger, and other ingredients. Marinating the beef in awaze sauce adds an extra layer of flavour and heat to the dish. This dryer version is usually rolled into injere (Ethiopian sour dough flat breads) and enjoyed with other fresh salad vegetables.
- Kifto Tibs: Kitfo Tibs is a variation of beef tibs made with finely minced or chopped raw beef, seasoned with spices and clarified butter. It is a delicacy in Ethiopian cuisine, often served as part of a special occasion or celebration. Kitfo Tibs may be served raw or lightly cooked, depending on personal preference.
- Dulet Tibs: Dulet tibs is a unique type of beef tibs that includes offal such as liver, kidneys, and tripe, along with regular beef. The offal is diced and sautéed with onions, garlic, and spices to create a flavorful and hearty dish. Dulet Tibs are considered a delicacy in Ethiopian cuisine and are often enjoyed as a special treat.
Step by step photographs.
Get all your ingredients together before you start cooking. The berbere spice blend is best homemade but you can purchase it online and from specialty shops.
Melt the niter kebbeh or ghee in a pan over a medium-high heat. Stir in the chopped onions and about 1/2 tsp salt.
Fry the onions for about 5 minutes or until soft and translucent. Add the garlic and ginger paste the sliced garlic and fry for a further 30 seconds.
Add the chopped rosemary.
Return the seared beef to the pan and pour in the chopped tomatoes. Stir well to combine.
Stir in the beef stock. You want the liquid to just cover the meat as shown so you can add a little more stock or water if needed. Cover the pan to simmer.
Once the meat is tender, season with salt and berbere to taste, Add the freshly chopped tomatoes and a few chillies if you like.
Serve with lemon wedges at the table that can be squeezed over the stew to taste.
If you like this beef tibs recipe, you might also like to try some of these recipes too.
Doro Wat – A traditional Ethiopian chicken stew. This one is so good!
Moroccan Beef Stew (Beef Tagine) – A delicious stew made with beef, root vegetables and the spice blend ras el hanout.
Bunny Chow – A very good South African style curry served in a hallowed out loaf of bread.
Texas Chili
Chili con Carne
Birria de Res
Have you tried this beef tibs recipe?
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Beef Tibs
Beef tibs is great served over rice or pasta. For a more traditional side, try making injere flatbreads!
Ingredients
- 900g (2 lbs) braising steak (chuck), sliced thinly against the grain
- 1 tsp salt
- 3 tbsp berebere (more or less to taste)
- 2 tablespoon niter kibbeh or ghee plus more if needed
- 1 onion, finely chopped
- 2 generous tbsp garlic and ginger paste
- 3 garlic cloves, thinly sliced
- 1 sprig rosemary, finely chopped
- 400g (16oz) tinned chopped tomatoes
- 250ml (1 cup) beef stock or water
- TO FINISH
- 2 fresh, ripe tomatoes, diced - to garnish
- 3 - 4 green chillies, Optional and to garnish
Instructions
- Place the sliced steak in a large mixing bowl and coat with one teaspoon salt and a tablespoon of the berbere spice blend. Leave to marinate for a few minutes or overnight. The longer the better.
- When ready to cook, heat the niter kebbeh or ghee in a large frying pan over a medium heat. When visibly hot, add the marinated beef and cook without stirring until the underside is nicely charred. About 3 minutes should do the job. Do not overcrowd the pan or the meat will steam instead of sear. So cook in two batches if needed.
- Once the meat has a good sear, stir it to cook the other side for a couple of minutes.
- Transfer the par-cooked beef to a plate and set aside.
- If needed, add another tablespoon or two of the niter kebbeh or ghee to the pan and add the chopped onion. Fry for about 5 minutes or until soft and translucent and then add the garlic and ginger paste and sliced garlic and fry for a further 30 seconds. Then stir in the chopped rosemary.
- Return the meat to the pan and stir in the chopped tomatoes and water or beef stock and simmer, covered for about 45 minutes. Lift the lid to stir every 10 minutes or so until the meat is really tender. Don't rush this! The meat is ready when it's tender so continue to simmer until it is. You can add a drop more water or stock if it looks like your stew is getting too dry.
- Check for seasoning, adding more salt or berbera to taste. The berbera is not really spicy hot so you might find you want to add quite a lot. I usually add about 2 tablespoons or more if I'm cooking for people who enjoy spicy food.
- Just before serving, add the fresh chopped tomatoes to the stew and the green chillies, if using. Serve hot over rice or with injera bread. This is also good over pasta.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 51mgSodium: 571mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 12g