In a large pot, heat 2 tablespoons of vegetable oil and 2 tablespoons of niter kibbeh over medium heat. Add 3 finely chopped onions, stirring occasionally for 20-30 minutes until the onions are deeply caramelized.

Once the onions are caramelized, incorporate 4 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for another 2-3 minutes until fragrant.

Sprinkle 2 tablespoons of berbere spice blend and 2 tablespoons of tomato paste, mixing well, and cook for about 5 minutes to bloom the spices.

Add 2 pounds of beef chuck to the pot and stir well to coat with the spices. Let the beef brown for about 5 minutes.

Pour in enough beef broth or water to cover the beef halfway, about 3-4 cups, bring to a gentle simmer, cover, and reduce heat low for 1.5 to 2 hours.

About 30 minutes before the stew finishes cooking, gently add 4 peeled hard-boiled eggs to the pot.

After simmering, taste the stew and adjust the seasoning with salt. Garnish with chopped cilantro or parsley before serving.