Entree: Ethiopia – Oromo – Marqaa (Hearty Oromo-style spiced stew of meat and vegetables served with injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1/4 cup (60 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) berbere spice blend
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) beef broth or water
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 1 cup (128 g) carrots, sliced
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Fresh cilantro or chopped green onion for garnish
- Injera for serving

Instructions

1. Heat niter kibbeh in a large heavy pot over medium heat. Add chopped onions and cook, stirring, until deeply softened and beginning to brown, about 10–12 minutes.
2. Add garlic and ginger and cook 1 minute until fragrant. Stir in berbere and tomato paste and cook 2–3 minutes to bloom the spices.
3. Add beef pieces and increase heat to medium-high; brown the meat on all sides, about 5–7 minutes.
4. Pour in diced tomatoes and beef broth, scrape any browned bits from the pot, then bring to a simmer. Reduce heat to low, cover partially, and simmer gently for 45 minutes.
5. Add potatoes and carrots, continue simmering uncovered until vegetables and beef are tender, about 20–30 minutes more. Adjust liquid with a splash of water if needed.
6. Season with salt and pepper to taste, stir gently to combine, and simmer 2–3 minutes more. Garnish with cilantro or green onion and serve warm with injera.