Description
A rich and aromatic Persian-inspired beef stew simmered with herbs, beans, and citrus, served over fluffy basmati rice. Comforting, hearty, and deeply flavorful.
Ingredients
- 3 pounds beef chuck, trimmed and cubed
- Kosher salt and black pepper, to taste
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced or grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 3–4 cups low sodium beef broth
- 1 (14 ounce) can fire roasted diced tomatoes
- 1 (14 ounce) can white beans, drained
- 2 cups baby spinach
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- 1 tablespoon chopped chives
- 2 cups cooked basmati rice
- Crumbled feta or goat cheese, for serving
- Fresh mint, for serving
Instructions
- Season the beef with salt and pepper. Heat olive oil in a skillet or pot and sear the beef on all sides until browned.
- Transfer the beef to a slow cooker, Instant Pot, or oven-safe pot. Add onion, garlic, turmeric, crushed red pepper flakes, lemon zest, lemon juice, 3 cups broth, tomatoes, and season with salt and pepper.
- For slow cooker: Cook on low for 6-8 hours. For Instant Pot: Cook on high pressure for 35 minutes, then release. For oven: Cover and cook at 325°F for 2 1/2 to 3 hours.
- During the final stage of cooking, add white beans, spinach, cilantro, parsley, dill, and chives. Simmer until spinach is wilted and flavors meld. Add remaining broth if a thinner consistency is desired.
- Serve by spooning the stew over cooked basmati rice. Top with crumbled cheese and fresh mint.
Notes
- You can substitute lamb for beef for a more traditional Persian flavor.
- Adjust spice level by increasing or reducing crushed red pepper flakes.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Serve with warm flatbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg
