Zigni Berbere Recipe (Eritrean Beef Stew)

1 hour 50 minutes


  • 600g of beef shin, diced
  • 4 tbsp of olive oil
  • 1 onion, diced
  • 1 red pepper, quartered then sliced
  • 2 garlic cloves, sliced
  • 1 knob of ginger, grated
  • 2 tbsp of berbere
  • 2 tbsp of tomato purée
  • 3 plum tomatoes, chopped
  • 500ml of beef stock
  • salt, to taste
  • freshly ground black pepper


Season the diced beef with salt and pepper. Heat 2 tbsp of olive oil in a large pan and sear the beef on a high heat until evenly browned. Remove from the pan and set aside
Turn the heat down and add the remaining 2 tbsp olive oil. Sauté the onion, peppers, ginger and garlic with the berbere spice for 5–8 minutes, or until soft
Add the tomato purée, stir well and cook out for a further minute
Return the beef to the pan along with the chopped tomatoes and stock and cover with a lid. Simmer on a very low heat for 1 hour, then remove the lid and simmer for a further half an hour, or until the sauce has reduced and the beef is tender
Taste to check the seasoning and serve hot