Description
A flavorful and aromatic Persian-inspired herb and beef stew served with fluffy basmati rice. This ultimate recipe combines tender beef, a medley of fresh herbs, and beans in a savory broth, creating a hearty and satisfying meal.
Ingredients
Scale
Beef Stew:
- 2 lbs beef stew meat (such as chuck), cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground turmeric
- Salt and black pepper to taste
- 4 cups beef broth
Herb Mixture:
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh chives or green onions, chopped
- 1/2 cup fresh dill, chopped
- 1 cup spinach, chopped
Additional Ingredients:
- 1 can (15 oz) kidney beans, drained and rinsed
- Juice of 1 lemon
- Cooked basmati rice for serving
Instructions
- Season and Brown Beef: Season beef with salt, pepper, and turmeric. Brown beef in batches in a Dutch oven. Set aside.
- Sauté Aromatics: Sauté onion until golden, then add garlic. Return beef to the pot, pour in beef broth, and simmer covered until beef is tender.
- Prepare Herb Mixture: Dry-sauté parsley, cilantro, chives, dill, and spinach until fragrant. Add herbs and kidney beans to the stew. Simmer uncovered to meld flavors.
- Finish and Serve: Stir in lemon juice. Serve hot stew over basmati rice.
Notes
- This recipe is inspired by Persian Ghormeh Sabzi but simplified for everyday cooking.
- For a more traditional touch, add dried limes (pierced with a fork) to the stew while simmering.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, stovetop simmer
- Cuisine: Persian-inspired, Middle Eastern
Nutrition
- Serving Size: 1 1/2 cups stew with rice
- Calories: 510
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg
