1 lb beef cut into 1 inch cubes
1 teaspoon salt
1-2 teaspoon black pepper
2 tablespoon olive oil separated
1 small onion diced
2 teaspoon minced garlic
1 tablespoon berbere (less if you’re sensitive to spice)
2 tablespoon tomato paste
1-2 teaspoon sugar
2 cups beef stock or 2 cups water and a beef bullion
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
Season the beef with the salt and pepper.
Brown the beef in batches in the Dutch oven, removing to a plate to catch its juices.
Without cleaning the Dutch oven, add the remaining tablespoon of olive oil.
Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes.
Add the garlic and cook for another minute.
Add the tomato paste, berbere seasoning, and sugar to the onions and garlic.
Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil.
Reduce the heat to medium-low to simmer.
Simmer the beef for at least an hour, up to two.
Remove the beef from the cooking liquid and shred it by pulling the chunks apart with two forks.
Add the beef back to the stock mixture and simmer for another 15 minutes.