Eritrean Zigni Beef Stew

Name: Eritrean Zigni Beef Stew
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 2 beef chuck, cut into 1-inch cubes; 1 1/2 fine salt, divided; 1/2 ground black pepper; 3 niter kibbeh or unsalted butter; 3 yellow onions, finely chopped; 5 garlic, minced; 1 fresh ginger, grated; 3 berbere spice blend; 1 ground cumin; 2 tomato paste; 14 crushed tomatoes; 2 low-sodium beef stock; 2 eggs, hard-boiled and peeled; 1 fresh lemon juice

Home
My AfroRecipes
Recipes
Eastern Africa
Eritrea
Eritrean Zigni Beef Stew

AuthorDanCategoryBeef, Eritrea, Main CourseDifficultyIntermediate

Deeply spiced beef stew slowly simmered with berbere spice.

Yields6 Servings

Prep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 mins

Berbere blends vary in heat, so begin with 3 tablespoons and add more to taste. Slowly cooking the onions builds the stew base; stir often and add a splash of water if they begin to catch. Serve with injera for scooping.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes

1 ½ tsp fine salt, divided

½ tsp ground black pepper

3 tbsp niter kibbeh or unsalted butter

3 yellow onions, finely chopped

5 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp berbere spice blend

1 tsp ground cumin

2 tbsp tomato paste

14 oz crushed tomatoes

2 cups low-sodium beef stock

2 eggs, hard-boiled and peeled

1 tbsp fresh lemon juice

Directions

Pat the beef dry and season it with 1 teaspoon salt and the black pepper. Let it stand while you prepare the aromatics.

Melt 1 tablespoon niter kibbeh in a heavy pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side, then transfer it to a plate.

Reduce the heat to medium-low and add the remaining niter kibbeh and onions. Cook for 20-25 minutes, stirring often, until very soft, golden, and reduced.

Stir in the garlic and ginger for 1 minute until fragrant. Add the berbere and cumin, and cook for 30 seconds without letting the spices scorch.

Add the tomato paste and cook for 2 minutes until it darkens slightly. Stir in the crushed tomatoes and simmer for 8-10 minutes until thick and glossy.

Return the beef and its juices to the pot. Add the stock, bring to a gentle boil, then cover and simmer over low heat for 55-65 minutes until the beef is fork-tender.

Add the hard-boiled eggs and simmer uncovered for 10 minutes, turning them once so they absorb the sauce. The stew should be rich and spoon-coating.

Stir in the lemon juice and remaining salt. Taste, adjust the berbere or seasoning, and serve hot with injera.