Pat the beef cubes dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Lightly toss the cubes with 2 tablespoons flour until evenly coated; shake off any excess.

Brown beef

Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches (do not overcrowd), add beef cubes and brown on all sides, about 4–6 minutes per batch. Transfer browned beef to a plate and set aside. Add the remaining 1 tablespoon oil if needed between batches.

Sweat onions

Reduce heat to medium. Add 1 tablespoon butter (or additional oil) to the pot. Add the 2 cups chopped onions and a pinch of salt. Cook, stirring occasionally, until softened and starting to turn golden, about 8–10 minutes. If the pot looks too dry or onions begin to stick, add a splash of beef stock or a tablespoon of water.

Add aromatics

Stir in the minced 4 cloves garlic and 1 tablespoon grated ginger. Cook 1–2 minutes until fragrant, being careful not to burn the garlic.

Develop the base

Add 2 tablespoons tomato paste and cook, stirring, 2–3 minutes to deepen the flavor (it should darken slightly). Then add the 2 tablespoons berbere, 1 teaspoon paprika (if using), and 1/2 teaspoon ground cumin. Stir constantly for about 1 minute to bloom the spices.

Deglaze

Pour in 1/2 cup red wine (or 1/4–1/2 cup beef stock if not using wine) and scrape the brown fond from the bottom of the pot with a wooden spoon. Let the liquid reduce by half, about 2–3 minutes.

Simmer with stock

Return the browned beef and any accumulated juices to the pot. Add 2 cups beef stock and 1 bay leaf. Stir to combine, bring to a gentle boil, then reduce heat to low so the stew simmers gently. Cover partially and simmer until the beef is tender, about 1 to 1 1/4 hours. Stir occasionally and skim any excess fat or foam from the surface.

Adjust seasoning and thicken

Check for doneness — beef should be fork-tender. If the sauce is too thin, remove the lid and increase heat to medium-low to reduce the liquid until it reaches desired thickness, stirring frequently. Taste and season with the remaining 1/2 teaspoon kosher salt (or to taste) and more black pepper if needed. Stir in 1 tablespoon fresh lemon juice to brighten the flavors.

Finish and serve

Remove and discard the bay leaf. Sprinkle 2 tablespoons chopped cilantro or parsley over the stew. Serve hot with injera, rice, or flatbread.