Go Back

Berbere Beef & Potato Stew

Slow-cooker comfort food built around lean beef and potatoes, with berbere spice for warm, earthy, smoky depth.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 2.2–2.3 lb 90% lean ground beef
  • 2 tbsp butter for vegetables; an extra 1 tbsp for browning is optional
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 deseeded jalapeño diced
  • About 4 cloves garlic minced
  • About 2 tbsp tomato paste
  • About 2 tbsp berbere seasoning
  • 1 can diced tomatoes (14 oz)
  • About 8 oz tomato sauce or tomato purée
  • 4–5 large russet potatoes cut into large chunks
  • 1 tsp salt for the onion mixture plus more to taste at the end
  • Fresh cilantro chopped, stirred in just before serving

Equipment

  • Slow cooker

Method
 

  1. Sauté the vegetables. Melt 2 tbsp butter in a large pot over medium heat. Add onion, red bell pepper, and deseeded jalapeño. Add 1 tsp salt and sauté until softened and the onion is translucent, about 5–7 minutes.
  2. Bloom the garlic and berbere. Add garlic and cook briefly. Stir in tomato paste and berbere; cook about 1 minute until fragrant, taking care not to scorch the garlic or spices. Transfer the mixture to the slow cooker.
  3. Brown the beef. In the same pot, brown the ground beef thoroughly, breaking it into crumbles. The extra tablespoon of butter is optional; with 90% lean beef, use it only if the pan is dry or the beef sticks. Drain excess fat if desired.
  4. Add tomatoes. Stir diced tomatoes and tomato sauce/purée into the browned beef. Transfer this mixture to the slow cooker and stir with the aromatics.
  5. Add potatoes and slow-cook. Add the russet potato chunks and stir. Cover and cook on LOW for at least 4 hours, until potatoes are tender and the ground beef has reached 160°F. Allow more time if needed.
  6. Finish. For a thicker sauce, mash a few potato chunks against the side of the slow cooker and stir them back in. Taste and add salt as needed. Stir in fresh chopped cilantro just before serving.

Notes

Prep: 20–25 minutes. Cook: LOW, at least 4 hours. Yield: about 6 servings. Russet potatoes help thicken the sauce naturally; mash a few near the end if desired. Berbere blends vary in heat and salt, so taste before adding extra salt. Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze. Reheat leftovers to 165°F.