📝 About This Recipe
Dinich Besiga is a beloved Ethiopian comfort classic that marries tender chunks of beef with buttery potatoes in a rich, aromatic sauce. Unlike the fiery red Berbere-based stews, this 'Alicha' (mild) style preparation highlights the warmth of turmeric, ginger, and garlic, simmered slowly to create a soul-warming depth. It is a quintessential family meal that perfectly captures the communal spirit of Ethiopian dining through its fragrant layers and velvety texture.
🥗 Ingredients
The Meat and Vegetables
- 1.5 lbs Beef Chuck Roast (cut into 1-inch cubes)
- 4 large Yukon Gold Potatoes (peeled and cut into large chunks)
- 3 medium Red Onions (very finely minced)
- 2 medium Carrots (sliced into thick rounds)
Aromatics and Spices
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee or unsalted butter)
- 2 tablespoons Garlic Paste (freshly minced)
- 1.5 tablespoons Ginger Paste (freshly grated)
- 1 teaspoon Turmeric Powder (for vibrant golden color)
- 1/2 teaspoon Korerima (Black Cardamom) (ground)
Liquids and Finishing
- 3-4 cups Beef Broth or Water (added gradually)
- 2 pieces Jalapeño Peppers (deseeded and sliced lengthwise)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, add the finely minced onions over medium-high heat. Cook them 'dry' (without oil or butter) for 8-10 minutes, stirring frequently to prevent burning, until they are translucent and have released most of their moisture.
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2
Add 2 tablespoons of Niter Kibbeh (spiced butter) to the onions. Sauté for another 5 minutes until the onions turn a light golden brown and become very soft.
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3
Stir in the garlic and ginger pastes along with the turmeric powder. Cook for 2 minutes until the raw aroma of the aromatics disappears and the oil begins to separate from the mixture.
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4
Add the cubed beef to the pot. Increase the heat slightly and sear the meat until it is browned on all sides, about 5-7 minutes.
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5
Pour in 2 cups of beef broth or water—enough to just cover the meat. Bring to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes until the beef is nearly tender.
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6
Add the potato chunks and carrot rounds to the pot. If the liquid has reduced too much, add another 1-2 cups of broth. The potatoes should be mostly submerged.
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7
Stir in the remaining 2 tablespoons of Niter Kibbeh, ground korerima, salt, and black pepper.
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8
Cover and continue to simmer for another 20-25 minutes. You are looking for the potatoes to be fork-tender but not falling apart, and the beef to be melt-in-your-mouth soft.
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9
Check the consistency of the sauce. If it is too thin, remove the lid for the last 5 minutes of cooking. The starches from the potatoes should naturally thicken the stew into a silky gravy.
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10
Five minutes before serving, drop in the sliced jalapeños. This adds a fresh aroma and mild heat without making the dish spicy.
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11
Turn off the heat and let the stew rest for 5-10 minutes. This allows the flavors to settle and the spiced butter to rise beautifully to the surface.
💡 Chef's Tips
For the most authentic flavor, do not rush the 'dry' onion cooking phase; this creates the base body of the stew. If you cannot find Niter Kibbeh, make a quick substitute by melting butter with a pinch of fenugreek, cumin, and oregano. Cut your potatoes into uniform, large chunks (about 1.5 inches) so they don't dissolve before the beef finishes cooking. Always use red onions if possible, as they provide a sweeter, deeper flavor profile essential for Ethiopian wots. Adjust the turmeric carefully; you want a golden hue, not a neon yellow finish.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with a side of Gomen (Ethiopian braised collard greens) for a balanced nutritional plate. A crisp, dry white wine or a traditional Ethiopian honey wine (Tej) complements the mild spices perfectly. Serve with a side of Ayib (Ethiopian fresh cheese) to add a cool, creamy contrast to the warm stew. Provide extra pieces of rolled Injera for guests to use as utensils to scoop up the beef and potatoes.