Ethiopian Beef Stew | A Family-Friendly Ethiopian Reci

This delicious Ethiopian Beef Stew is a super quick and easy way to make an authentic Minchet Abish. It's spiced with a wonderful Ethiopian spice mix called Berbere that you can make at home as well!

Why I Love This Ethiopian Beef Stew So Much

• Fast. Done in only 30 minutes.
• Easy. Cook the whole dish easily in your Instant Pot.
• Low Carb. Only 3 net carbs per serving.
• Delicious. Full of delicious spices and rich flavors.

I love Ethiopian recipes, and after driving miles to the only good Ethiopian restaurant in town, my husband and I decided to learn to make it ourselves. This Ethiopian Beef Stew is easily one of my favorite Ethiopian dishes, as it's very easy to make but still packs so much flavor.

What Does This Ethiopian Recipe Taste Like?

This Ethiopian Beef Stew is packed with Ethiopian flavor thanks to the Berbere spice mix. It's lightly spicy, but not cayenne spicy. In fact, this is a dish that even your kids might enjoy!

You can either make the Berbere yourself, which I highly recommend, or you can buy it at Penzey's or online. But I definitely suggest that you make it yourself. Using fresh, homemade spices always makes your food taste so much better, and that's why I tend to make all the spice mixes I use in my recipes.

Though it's not traditionally part of the dish, I decided to add some diced tomatoes to the mix. I think it adds a lovely pop of color to the dish and adds even more flavor to an already flavorful dish.

Not only is this Ethiopian Beef Stew tasty, but it's so very easy to make in your Instant Pot! A little bit of sauteing and 10 minutes under pressure and you've got a delectable international dish in under 30 minutes. It's perfect for those nights when you want to mix it up but don't want to have to put a ton of effort into dinner.

How To Make This Ethiopian Beef Stew

1. In the bowl of a food processor, pulse onion and garlic until roughly chopped, scraping bowl as necessary.
2. Set your Instant Pot to Sauté and pour in the ghee. When lightly smoking, add onion/garlic mixture, berbere, and salt.
3. Saute well until the mixture is fairly dry. Do not skip this step. Ideally, we would have made spiced ghee (niter kibbeh) but we didn't because today we are lazy (but I prefer to think of it as being "efficient"). This step allows the spices to lose their raw smell, to infuse the ghee with the spice flavors, and cook the onion down to a nice base for the beef.
4. Put in the ground beef and smash until there are no lumps. Add in the diced tomatoes.
5. Add half a cup of water, set pressure to high, and cook for 10 minutes. Allow it to Natural Pressure Release for 10 minutes.

Tips And Tricks For Making Minchet Abish

• If you don't feel like making your own Berbere you can buy some off of Amazon HERE.
• Make sure you allow the ghee, onion/garlic mixture, berbere, and salt to saute until it is fairly dry. This is an important step in creating the proper flavor profile for this Ethiopian Beef Stew.
• If you'd like to make this on your stovetop, you can simply follow the ingredient steps but do the sauteing and cooking in a pot on the stove. Just make sure to add a little more water when cooking the ground beef and simmer until the beef is cooked thoroughly.
• This dish freezes quite well, and I think it tastes even better the next day, so don't be afraid to make an extra-large batch!

Looking For More Great Ethiopian Recipes?

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• Misir Wot recipe - A delicious traditional Ethiopian lentil stew that you are sure to love!
• Ethiopian Gomen Wat recipe - A collard greens dish with an Ethiopian twist!
• Ethiopian Doro Wat recipe - This recipe takes away all of the work without compromising on flavor.
• Instant Pot Ethiopian Cabbage And Potatoes - An easy, approachable vegan Instant Pot dish for all to enjoy.

This Ethiopian Beef Stew is sure to be a hit whether you're a huge fan of Ethiopian recipes or you are trying it for the first time. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Post originally published on September 23, 2013, at 11:30 AM.

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