Eritrea's signature beef stew, simmered in a fiery berbere sauce with onions and tomato until deeply red and thick, usually eaten scooped up with injera or hembasha bread.
Cook the onions
Cook the chopped onions in the oil over medium heat, stirring often, until deeply softened and golden.
15 minBloom the berbere
Stir in the berbere, garlic and ginger, and cook over low heat, stirring constantly, until fragrant.
3 minAdd tomato paste
Stir in the tomato paste and cook briefly until it darkens slightly.
2 minBrown the beef
Add the beef cubes and stir to coat them well in the sauce, browning them lightly.
Add water and simmer
Pour in the water, bring to a simmer, cover, and cook until the beef is fully tender and the sauce has thickened.
Season and serve
Season with salt to taste and serve hot with injera.
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