Ingredients
3 pounds beef chuck, trimmed and cubed
Kosher salt and black pepper
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 plus 2 tablespoons lemon juice
3–4 cups low sodium beef broth
1 (14 oz) can fire-roasted diced tomatoes
1 (14 oz) can white beans, drained
2 cups baby spinach
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 tablespoon chopped chives
2 cups cooked basmati rice
Crumbled feta or goat cheese, for serving
Fresh mint, for serving
Instructions
1. Season beef with salt and pepper. Sear in skillet and transfer to slow cooker.
2. Add onion, garlic, turmeric, red pepper, lemon zest/juice, 3 cups broth, and tomatoes. Cook on low 6–8 hours.
3. Add beans, spinach, cilantro, parsley, dill, and chives during last hour. Add more broth if needed.
4. Serve over rice and top with cheese and mint.
5.
6. INSTANT POT:
7. Sear beef using sauté. Add same ingredients. Cook on high pressure 35 minutes.
8. Sauté again, add herbs and beans, and simmer 8–10 minutes.
9.
10. OVEN:
11. Sear beef and cook onions/spices in an oven-safe pot. Add liquids and bake at 325°F for 2.5–3 hours.
12. Simmer on stove with herbs and beans for 10–15 minutes after baking.
Notes
Use beef chuck for tender results.
Add fresh mint and feta to finish.
Stew keeps well refrigerated for 4 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cook / Pressure Cook / Oven
- Cuisine: Persian Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg