Tsebhi Zegni

Heat a generous amount of corn oil in a large, heavy-bottomed pot over medium heat until shimmering. Add finely chopped onions and cook, stirring frequently, until they are deeply caramelized and golden brown.

Stir in a generous amount of berbere spice blend into the caramelized onions and toast the spices, stirring constantly to prevent burning. Cook until the spices are fragrant and well incorporated into the oil, about 2-3 minutes.

Add the tomato paste to the pot and stir thoroughly to combine with the spiced onion mixture. Cook over medium-low heat, stirring frequently, until the tomato paste darkens slightly and the oil begins to separate from the mixture.

Add the cubed beef to the pot and stir well to coat each piece thoroughly with the spiced tomato base. Sear the beef, turning occasionally, until browned on all sides.

Pour in water to just cover the beef and stir to combine all ingredients. Season with salt to taste and bring the stew to a gentle boil.

Reduce the heat to low, cover the pot, and allow the stew to simmer slowly, stirring occasionally to prevent sticking. Continue cooking until the beef is completely tender and the sauce has thickened to a rich, hearty consistency.

Taste the stew and adjust seasoning with additional salt as needed, then remove from heat and allow to rest briefly before serving. Serve hot alongside injera or rice to soak up the flavorful sauce.