Ye Bere Alicha Recipe

Marinate beef

In a large bowl combine the beef cubes, grated ginger, minced garlic, 1 tsp kosher salt and 1/4 tsp black pepper. Toss to coat thoroughly. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow flavors to penetrate.

Brown the beef

Heat 2 tablespoons of the oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches so as not to overcrowd, add the marinated beef cubes and brown on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté onions and spices

Reduce heat to medium. Add remaining 1 tablespoon oil to the pot. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Stir in the ground turmeric, ground cumin (if using), and the small pinch of berbere (if using). Cook with the onions for 1 minute to bloom the spices, stirring constantly so they don’t burn.

Build the alicha base

Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. If using fresh grated turmeric, add it now and stir to combine. Return the browned beef and any accumulated juices to the pot. Pour in the beef broth (or water) and add the bay leaf. Scrape up any browned bits from the bottom of the pot.

Simmer

Bring to a gentle simmer, then reduce heat to low so the liquid barely bubbles. Partially cover and simmer until the beef is nearly tender, about 45–55 minutes depending on the size of the pieces. Check occasionally and skim any excess fat or foam from the surface.

Add vegetables

Add the carrots and potatoes to the pot. Stir gently to submerge them in the sauce. Continue to simmer, partially covered, until the vegetables are tender and the beef is very tender, about 20–25 minutes more. If including green beans or chopped greens, add them in the last 8–10 minutes so they stay bright and not overcooked.

Adjust seasoning and thicken

If the stew is too thin, increase heat to medium-high and reduce uncovered for 5–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and pepper (add remaining 1/2 tsp kosher salt if needed and remaining 1/4 tsp black pepper).

Finish

Stir in the fresh lemon juice and chopped cilantro right before serving to brighten flavors. Remove and discard the bay leaf.

Ladle Ye Bere Alicha into bowls and serve hot with injera, rice, or crusty bread. Leftovers refrigerate for up to 3 days and develop more flavor.