Eritrean Zigni Beef Stew with Injera

Ingredients

• 1 1/2 pounds beef chuck, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 2 tablespoons olive oil or niter kibbeh
• 3 medium red onions, very finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons berbere spice blend
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped cilantro
• Injera, for serving

Steps

1. Season the beef with salt. Heat the oil in a heavy pot over medium-high heat and brown the beef in two batches; transfer it to a plate.
2. Lower the heat to medium and cook the onions for 18 to 20 minutes, stirring often, until deeply softened.
3. Add the garlic, ginger, and berbere; cook for 30 seconds. Stir in the tomatoes, tomato paste, and broth.
4. Return the beef and its juices to the pot. Cover and simmer over low heat for 55 to 65 minutes, until the beef is tender and reaches at least 145°F (63°C).
5. Uncover for 5 minutes to thicken the sauce, then stir in lemon juice and cilantro.
6. Serve the stew with injera for scooping.

Allergen note: Contains dairy if made with niter kibbeh; injera may contain wheat depending on the product used.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.