Ethiopian Beef Tibs Bourguignon
A French-inspired take on traditional Ethiopian beef tibs, slow-cooked in a rich, flavorful stew.
Ingredients
- ●1.5 lbs (675g) beefcut into bite-sized pieces
- ●2 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup (250ml) darkEthiopian berbere spice blend
- ●1 tsp tibsEthiopian spice blend
- ●2 cups (475ml) beef broth
- ●1 cup (250ml) red wine
- ●2 tbsp (30g) tomato paste
- ●2 cups (475ml) beef broth
- ●1 tsp saltto taste
- ●1 tsp black pepperto taste
Instructions
- 1
Heat 2 tbsp (30g) of oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
- 3
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- 4
Add the dark (berbere spice blend) and tibs (Ethiopian spice blend) to the pot and cook for 1 minute.
- 5
Add the red wine to the pot and cook until reduced by half, about 5 minutes.
- 6
Add the tomato paste to the pot and cook for 1 minute.
- 7
Add the beef broth to the pot and bring to a boil.
- 8
Return the beef to the pot and simmer, covered, until the meat is tender, about 1 1/2 hours.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with fresh herbs if desired.