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In a medium saucepot, cover the onions with 1 cup of water, they should be almost covered. Simmer on medium heat until the water is almost gone and onions are becoming soft.
While onions are cooking, take the garlic and ginger and remaining ½ cup of water and put it in a blender or bullet blender. Blend on high until you have a smooth, thin slurry. Set aside.
Pour the oil over over the onions and add the berbere, cardamom and rosemary, and the nigella and fenugreek if using. Stir to mix and cook for 3-4 minutes to meld the spices. Don’t be surprised an how much oil there is, this makes the dish delicious!
Add the beef cubes and stir to mix well, then add the garlic-ginger slurry, ghee or butter, and salt.
Simmer the stew for 45 minutes to 1 hour until the onions have disappeared and the beef is tender – the longer it cooks the better! Add additional water as needed, it should be the consistency of a chunky tomato sauce. Taste and adjust seasonings, adding berbere or salt as desired.