Beef Shiro Recipe

Brown the beef

Heat 1 tablespoon of oil in a medium heavy-bottomed saucepan over medium-high heat. Add the minced beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is more than 2 tablespoons, leaving a thin glaze of fat in the pan.

Set aside

Transfer the browned beef to a bowl and set aside. Keep about 1 tablespoon of pan fat (or add a little oil) for the next step.

Reduce heat to medium. Add remaining 3 tablespoons oil (or niter kibbeh) to the pan. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant, taking care not to burn the garlic.

Stir in the berbere, turmeric, smoked paprika, and cumin. Cook the spices with the onion mixture for 1 minute, stirring constantly, to bloom their flavors. Add the tomato paste and stir to combine, cooking another 1 minute to caramelize the paste slightly.

Return the browned beef to the pan and stir to coat in the spiced onion mixture. Slowly sprinkle in the shiro (chickpea flour) while stirring constantly to avoid lumps.

Add 2 cups of water or beef broth gradually while stirring. Bring the mixture to a gentle simmer. Reduce heat to low and simmer, stirring frequently to prevent sticking, until the shiro thickens and the flavors meld, about 12–18 minutes. If the stew becomes too thick, stir in up to 1/2 cup additional water to reach a smooth, spoonable stew consistency.

Season with salt and black pepper. Taste and adjust seasoning as needed.

Stir in the lemon juice or red wine vinegar to brighten the stew. Simmer 1–2 minutes more. Taste and adjust acidity or salt.

Remove from heat and stir in chopped cilantro or parsley. Let rest 5 minutes to thicken slightly before serving.

Serve the Beef Shiro hot with injera, rice, or crusty bread. Garnish with an extra drizzle of oil or a small spoonful of niter kibbeh if desired.