Ethiopian Beef Stew (Minchet Abish) is a spiced Ethiopian ground beef stew made with ghee, onions, garlic, berbere spice, lean ground beef, and diced tomatoes. It’s quick and weeknight-friendly and works well for keto/low-carb eating when you want something hearty in about 30 minutes.Unlike traditional Ethiopian stews that take longer and often start with spiced butter (niter kibbeh), this version blooms berbere in ghee and finishes fast in the Instant Pot for bold, authentic flavor with minimal effort.
Why I Love This Ground Beef Stew
- Fast. Done in only 30 minutes .
- Easy. Cook the whole dish easily in your Instant Pot .
- Low Carb . Only 3 net carbs per serving.
- Delicious. Full of delicious spices and rich flavors.
I love Ethiopian recipes , and after driving miles to the only good Ethiopian restaurant in town, my husband and I decided to learn to make it ourselves. This Ethiopian Beef Stew is easily one of my favorite Ethiopian dishes , as it’s very easy to make but still packs so much flavor.
What Does Ethiopian Beef Stew Taste Like?
This Ethiopian Beef Stew is packed with Ethiopian flavor thanks to the Berbere spice mix . It’s lightly spicy, but not cayenne spicy. In fact, this is a dish that even your kids might enjoy!
You can either make the Berbere yourself, which I highly recommend, or you can buy it at Penzey’s or online. But I definitely suggest that you make it yourself. Using fresh, homemade spices always makes your food taste so much better, and that’s why I tend to make all the spice mixes I use in my recipes .
Though it’s not traditionally part of the dish, I decided to add some diced tomatoes to the mix. I think it adds a lovely pop of color to the dish and adds even more flavor to an already flavorful dish.
Not only is this Ethiopian Beef Stew tasty, but it’s so very easy to make in your Instant Pot! A little bit of sauteing and 10 minutes under pressure and you’ve got a delectable international dish in under 30 minutes. It’s perfect for those nights when you want to mix it up but don’t want to have to put a ton of effort into dinner.
Ingredients You’ll Need
- 2 tablespoons Ghee - Ghee is used as the cooking fat and flavor base for the stew. Its nutty, buttery richness enhances the depth of flavor and helps bloom the spices, especially the berbere, giving the dish its signature warmth and complexity.
- 1 Onion - Onions are a foundational ingredient in Ethiopian stews. They provide natural sweetness and body to the sauce, breaking down as they cook to create a rich, thick base that carries all the spices.
- 2 cloves Garlic - Garlic adds aromatic depth and savory flavor that balances the heat and spice of the berbere.
- 2 tablespoons Berbere - The heart of Ethiopian cuisine, berbere is a complex spice blend made with chili peppers, paprika, fenugreek, ginger, cardamom, and other spices. It provides bold heat, smokiness, and vibrant red color, defining the dish’s authentic flavor.
- 1 teaspoon Salt - Enhances all the other flavors and balances the intensity of the berbere and the acidity from the tomatoes.
- 1 pound Lean Ground Beef - The main protein of the stew, ground beef cooks quickly and absorbs the spice mixture beautifully.
- 1/2 cup Water - Used to loosen the stew and create a smooth, saucy consistency.
- 1/2 cup Tomatoes - Tomatoes add acidity and a subtle sweetness that balances the spice and richness of the dish.
How To Make This Ethiopian Beef Stew
- In the bowl of a food processor , pulse onion and garlic until roughly chopped, scraping bowl as necessary.
- Set your Instant Pot to Sauté and pour in the ghee. When lightly smoking, add onion/garlic mixture, berbere , and salt.
- Saute well until the mixture is fairly dry. Do not skip this step. Ideally, we would have made spiced ghee ( niter kibbeh ) but we didn’t because today we are lazy (but I prefer to think of it as being “efficient”). This step allows the spices to lose their raw smell, to infuse the ghee with the spice flavors, and cook the onion down to a nice base for the beef.
- Put in the ground beef and smash until there are no lumps. Add in the diced tomatoes.
- Add half a cup of water, set pressure to high, and cook for 10 minutes. Allow it to Natural Pressure Release for 10 minutes.
Tips And Tricks For Making Minchet Abish
Making Ethiopian Beef Stew at home is easier than you might think, and with the right techniques, you can achieve the deep, bold flavors that make this dish so special. Here are some helpful tips and tricks to ensure your stew turns out perfectly rich, aromatic, and authentically spiced every time:
- If you don’t feel like making your own Berbere you can buy some off of Amazon HERE .
- Make sure you allow the ghee, onion/garlic mixture, berbere , and salt to saute until it is fairly dry. This is an important step in creating the proper flavor profile for this Ethiopian Beef Stew.
- If you’d like to make this on your stovetop, you can simply follow the ingredient steps but do the sauteing and cooking in a pot on the stove. Just make sure to add a little more water when cooking the ground beef and simmer until the beef is cooked thoroughly.
- This dish freezes quite well, and I think it tastes even better the next day, so don’t be afraid to make an extra-large batch!
Variations
Here are some flavorful and creative ways to adapt Ethiopian Beef Stew to suit your taste preferences, dietary needs, or available ingredients while keeping its signature warmth and depth intact:
- Ethiopian Chicken Stew ( Doro Wat ) - Substitute beef with chicken thighs or drumsticks for a classic Ethiopian favorite. Add hard-boiled eggs during the final simmer for authenticity and a beautiful presentation.
- Lamb Key Wat - For a richer, more robust flavor, use ground lamb or lamb stew meat instead of beef. The natural fattiness of lamb pairs perfectly with berbere and ghee.
- Vegetarian Lentil Wat ( Misir Wat ) - Replace the meat with red lentils and increase the water to 1 ½ cups. Lentils soak up the spices beautifully and create a hearty, plant-based stew.
What To Eat With Ethiopian Beef Stew
Ethiopian Beef Stew is a deeply spiced, flavorful dish that shines when paired with traditional sides and complementary accompaniments. The right pairings not only balance the heat and richness of the stew but also help soak up its bold, aromatic sauce. Here are some delicious options to serve alongside it:
- Rice - A simple side that absorbs the flavorful stew beautifully. Basmati rice or jasmine rice works especially well to balance the bold spices.
- Flatbread or Naan - If injera isn’t available, soft flatbreads like naan, pita, or chapati make great alternatives for scooping up the stew.
- Ethiopian Collard Greens (Gomen) - These tender greens are cooked with garlic and spices, offering a mild, earthy complement to the intense flavors of the beef stew.
- Kik Alicha (Yellow Split Peas) - A mild, turmeric-spiced lentil dish that adds color and a creamy contrast to the rich, spicy key wat.
How Long Does It Last?
Ethiopian beef stew stores and reheats beautifully, making it an excellent make-ahead meal. Once cooled completely, transfer the stew to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time as the spices meld together.
To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.
Can You Freeze It?
For longer storage, you can freeze it for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat until hot and fragrant. It will taste just as rich and comforting as the day you made it.
Ethiopian beef stew can be spicy, but it depends mostly on how much berbere spice you use and whether your berbere blend is mild or hot. Many versions are more warm and aromatic than mouth-on-fire, with a deep chile-and-spice flavor. If you want a mild Ethiopian beef stew (minchet abish), start with less berbere, bloom it gently in ghee over low heat so it turns fragrant (not bitter), and serve with cooling sides. For a hotter stew, increase berbere and add extra chile heat. The good news? The spice level is easy to control without losing that signature Ethiopian flavor.
To thicken Ethiopian beef stew (wat/minchet abish) without flour, the simplest move is to simmer it uncovered so it reduces and concentrates. This also deepens the flavor of the berbere spice. You can also build thickness the traditional way by cooking the onions down longer into a rich, jammy base, then blooming the berbere in ghee so the stew naturally emulsifies. If you need a faster fix, mash a small portion of the cooked onions and meat back into the sauce, or stir in a tiny amount of tomato paste for body (still common in many home versions). Just add a little at a time so it thickens without turning the stew heavy or overly tangy.
Berbere spice tastes warm, bold, and complex. Think a chili-forward blend that’s smoky-sweet and deeply aromatic, with layers of earthy spices (paprika/chiles, cumin, coriander, fenugreek) plus warming notes like cardamom and cloves. In Ethiopian beef stew, it comes across as more than “just heat”. It’s a rich, savory, slightly sweet spice profile that gets even rounder when you bloom berbere in ghee. Depending on the brand, or if you make your own homemade version, berbere can range from mildly spicy to quite hot. No matter the variety, the signature flavor is that toasted, fragrant depth rather than a one-note burn.
Looking For More Great Ethiopian Recipes?
- Misir Wot recipe - A delicious traditional Ethiopian lentil stew that you are sure to love!
- Ethiopian Gomen Wat recipe - A collard greens dish with an Ethiopian twist!
- Ethiopian Doro Wat recipe - This recipe takes away all of the work without compromising on flavor.
- Instant Pot Ethiopian Cabbage And Potatoes - An easy, approachable vegan Instant Pot dish for all to enjoy.
Ethiopian Beef Stew Recipe | The best Minchet Abish
Equipment
- Instant Pot
- Food Processor
Ingredients
- ▢ 2 tablespoons Ghee
- ▢ 1 Onion , peeled and roughly chopped
- ▢ 2 cloves Garlic
- ▢ 2 tablespoons Berbere
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 pound Lean Ground Beef
- ▢ 1/2 cup Water
- ▢ 1/2 cup Tomatoes , diced
Instructions
Instant Pot:
- In the bowl of a food processor , pulse onion and garlic until roughly chopped, scraping bowl as necessary.
- Set your Instant Pot to Sauté and pour in the ghee. When lightly smoking, add onion/garlic mixture, berbere , and salt.
- Saute well until the mixture is fairly dry. Do not skip this step. Ideally, we would have made spiced ghee ( niter kibbeh ) but we didn’t because today we are lazy (but I prefer to think of it as being “efficient”). This step allows the spices to lose their raw smell, to infuse the ghee with the spice flavors, and cook the onion down to a nice base for the beef.
- Put in the ground beef and smash until there are no lumps. Add in the diced tomatoes.
- Add half a cup of water, set pressure to high, and cook for 10 minutes. Allow it to Natural Pressure Release for 10 minutes.
Tips And Tricks For Making Minchet Abish
- If you don’t feel like making your own Berbere you can buy some off of Amazon HERE .
- Make sure you allow the ghee, onion/garlic mixture, berbere , and salt to saute until it is fairly dry. This is an important step in creating the proper flavor profile for this Ethiopian Beef Stew.
- This dish freezes quite well, and I think it tastes even better the next day, so don’t be afraid to make an extra-large batch!
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Ethiopian Beef Stew Recipe | The best Minchet Abish
Ingredients
- 2 tablespoons Ghee
- 1 Onion peeled and roughly chopped
- 2 cloves Garlic
- 2 tablespoons Berbere
- 1 teaspoon Kosher Salt
- 1 pound Lean Ground Beef
- 1/2 cup Water
- 1/2 cup Tomatoes diced
Instructions
Instant Pot:
- In the bowl of a food processor , pulse onion and garlic until roughly chopped, scraping bowl as necessary.
- Set your Instant Pot to Sauté and pour in the ghee. When lightly smoking, add onion/garlic mixture, berbere , and salt.
- Saute well until the mixture is fairly dry. Do not skip this step. Ideally, we would have made spiced ghee ( niter kibbeh ) but we didn’t because today we are lazy (but I prefer to think of it as being “efficient”). This step allows the spices to lose their raw smell, to infuse the ghee with the spice flavors, and cook the onion down to a nice base for the beef.
- Put in the ground beef and smash until there are no lumps. Add in the diced tomatoes.
- Add half a cup of water, set pressure to high, and cook for 10 minutes. Allow it to Natural Pressure Release for 10 minutes.
Tips And Tricks For Making Minchet Abish
- If you don’t feel like making your own Berbere you can buy some off of Amazon HERE .
- Make sure you allow the ghee, onion/garlic mixture, berbere , and salt to saute until it is fairly dry. This is an important step in creating the proper flavor profile for this Ethiopian Beef Stew.
- This dish freezes quite well, and I think it tastes even better the next day, so don’t be afraid to make an extra-large batch!
Ethiopian Beef Stew Recipe | The best Minchet Abish https://twosleevers.com/ethiopian-beef-stew/
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There’s More Indian recipes Than Butter Chicken!
I’ve got so many Indian recipes ! You think it’s only about palak paneer , chicken tikka masala , chicken vindaloo , lamb biryani , and baingan bharta ? Oh and butter chicken ?
I mean, yes those are great dishes to make and eat, but what about making South Indian recipes in your Instant Pot ? What about using a pot in pot method to make rice and dal in your pressure cooker?
Don’t you want to try making masala chai in your Instant Pot? I also want to introduce you to lesser-known dishes such as Parsi Patra ni Macchi , or Maharasthrian Masalé bhat . Which are recipes that you will probably never taste unless you visit an Indian person’s house (like mine for example!)
Are There Any Indian Vegetarian Recipes?
Indian vegetarian food is also very flavorful and enjoyed even by those who are dedicated carnivores. So I’ve included a lot of Indian vegetarian Instant Pot recipes in this roundup. Lots of Indian desserts like Gajjar Halwa , Kheer , etc. will make this a great list for you!
Make Indian food the simple way with authentic flavors with these 75+ Indian Instant Pot recipes! Try something new this week!
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What If I’m Eating Low Carb?
I have many low carb and Keto Indian dishes here so even if you’re low carbing, you can still enjoy many of these dishes.
So what I encourage you to do is to go beyond the old familiars, and try some dishes that you have never tried.
Can I Use Premade Sauces In These Indian Instant Pot Recipes?
Ditch those jars of Indian sauces like the chicken tikka sauce and the korma sauce. You don’t need it! You guys, #trustUrvashi, and make these very simple, very authentic, very quick Indian recipes and your tastebuds will thank you!
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If you love these amazing Indian Instant Pot recipes , share them with your friends on Facebook and Pin them to make them again soon.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
