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.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield4 servings
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
- Pat the beef cubes dry with paper towels and season lightly with salt; set aside.
- 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.
- 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.
- Stir in the garlic, ginger, berbere, and cardamom; cook 1 minute until fragrant and the spices darken slightly.
- Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor. Return the beef and any juices to the pot.
- 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.
- 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.
- 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.
- 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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