Entree: Ethiopia – Tigray – ጸብሒ ስጋ ➤ Tsebhi Sega (Slow-simmered spiced beef stew traditional to Tigray)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck or stewing beef, trimmed and cut into 1-inch (2.54 cm) pieces
- 3 tbsp (45 ml) niter kibbeh or unsalted butter if unavailable
- 2 tbsp (30 ml) vegetable oil (if not using niter kibbeh)
- 2 medium onions, finely chopped, approx. 12 oz (340 g) total
- 3 cloves garlic, minced, approx. 5/16 oz (9 g)
- 1 1/2 tbsp (22 g) fresh ginger, minced
- 3 tbsp (30 g) berbere spice blend (adjust to heat preference)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) beef stock or water
- 1 cup (240 ml) crushed tomatoes or diced tomatoes
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 bay leaf (optional)
- 2 medium carrots, sliced, approx. 8 oz (225 g) (optional)
- 1 large potato, cut into chunks, approx. 8 oz (225 g) (optional)
- Fresh chopped cilantro for garnish (optional)
- Injera or injera-like flatbread, for serving (quantity as desired)

Show original ingredient measurements

- 2 lb (900 g) beef chuck or stewing beef, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) niter kibbeh or unsalted butter if unavailable
- 2 tbsp (30 ml) vegetable oil (if not using niter kibbeh)
- 2 medium onions, finely chopped, approx. 12 oz (340 g) total
- 3 cloves garlic, minced, approx. 9 g
- 1 1/2 tbsp (22 g) fresh ginger, minced
- 3 tbsp (30 g) berbere spice blend (adjust to heat preference)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) beef stock or water
- 1 cup (240 ml) crushed tomatoes or diced tomatoes
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 bay leaf (optional)
- 2 medium carrots, sliced, approx. 8 oz (225 g) (optional)
- 1 large potato, cut into chunks, approx. 8 oz (225 g) (optional)
- Fresh chopped cilantro for garnish (optional)
- Injera or injera-like flatbread, for serving (quantity as desired)

Instructions

1. Pat the beef pieces dry and season lightly with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat the niter kibbeh (or butter + oil) over medium-high heat until shimmering.
2. Brown the beef in batches, avoiding overcrowding, about 3–4 minutes per side. Transfer browned beef to a plate and set aside.
3. Reduce heat to medium and add the chopped onions to the pot. Cook, stirring frequently, until deeply softened and beginning to caramelize, about 12–15 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the berbere and tomato paste and cook for 1–2 minutes to bloom the spices. Return the beef to the pot along with any juices.
5. Add the beef stock, crushed tomatoes, bay leaf, and additional salt. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 1 to 1 1/2 hours, stirring occasionally, until beef is tender.
6. If using carrots and potatoes, add them about 30 minutes before the end of cooking and continue to simmer until vegetables are tender and sauce has thickened. Adjust seasoning.
7. Remove the bay leaf. Garnish with chopped cilantro if desired and serve hot with injera for tearing and scooping the stew.