Step 1

Season beef generously with salt and pepper on all sides.

Step 2

Heat the oil in a large pan over medium-high heat. Working in batches, sear the beef on all sides. Set browned beef on a plate to rest.

Step 3

Lower the heat to medium. To the same pan add the red onions, cooking until soft and a dark brown. This will take 15-20 minutes, be sure to stir occasionally to prevent onions from burning.

Step 4

Add in the ghee, garlic, ginger, tomato paste, and berbere spice. Cook for 2 minutes until garlic is fragrant.

Step 5

Stir in the beef stock. Bring the sauce to a simmer and return the beef to the pan. Reduce the heat to a medium low and partially cover with a lid. Cook until beef is tender and can easily break apart with two forks, about 2-3 hours stirring occasionally to keep sauce from burning. Serve with the pomegranate seeds, cilantro leaves and red onion slices to garnish.