Zigni Spiced Beef Stew

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This iconic Eritrean beef stew, known as Zigni, is built on deeply caramelized onions, fiery berbere spice, and slow-simmered beef until fork-tender. Traditionally served atop spongy injera, it is a cornerstone of Eritrean cuisine, perfect for scooping with bread or rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 7 gSugar
• 42 gProtein
• 720 mgSodium
• 960 mgPotassium
• 95 mgCalcium
• 6.2 mgIron
• 15 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the stew

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 large yellow onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup niter kibbeh or ghee
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth or water

For the spices and finishing

• 3 tbsp berbere spice blend
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp ground cardamom
• 4 hard-boiled eggs, peeled (optional)
• 1/4 tsp freshly ground black pepper

Directions

1. Pat the beef cubes dry with paper towels and season lightly with salt; set aside.
2. Heat the niter kibbeh in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 6 minutes total. Transfer to a plate and reserve.
3. Reduce heat to medium and add the chopped onions to the rendered fat. Cook, stirring occasionally, until deeply golden and caramelized, about 10 to 12 minutes.
4. Stir in the garlic, ginger, berbere, and cardamom; cook 1 minute until fragrant and the spices darken slightly.
5. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor. Return the beef and any juices to the pot.
6. Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 70 to 75 minutes, until the beef is fork-tender.
7. Uncover, add the hard-boiled eggs if using, and simmer 10 to 15 minutes more so they absorb the sauce. Season with salt and pepper to taste.
8. If the sauce is thin, simmer uncovered for a few minutes until thick and glossy, with a slight sheen of oil pooling at the edges.
9. Let the stew rest 10 minutes before serving. Spoon generously over injera or rice, with eggs nestled alongside the beef.

Cook’s Notes

• Berbere blends vary widely in heat; start with 2 tablespoons and add more to taste. Authentic blends can be very fiery.
• Niter kibbeh (spiced clarified butter) gives the most authentic flavor, but plain ghee or even a neutral oil works in a pinch.
• The stew tastes even better the next day as the spices meld, so consider making it a day ahead and reheating gently.
• For smokier depth, briefly char the chopped onions in a dry skillet before adding them to the pot.
• Serve traditionally with injera, or substitute with rice, couscous, or any flatbread for sopping up the sauce.

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