Description
This Persian Inspired Herb and Beef Stew with Rice is a hearty and aromatic main course featuring tender beef cubes simmered with a fragrant blend of fresh herbs, spices, and kidney beans. Inspired by the traditional Persian dish Ghormeh Sabzi, this stew combines savory flavors with healthy ingredients, perfectly served over fluffy basmati rice for a comforting and satisfying meal.
Ingredients
Scale
Meat and Oil
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh dill
Spices and Seasonings
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon cinnamon
Liquids and Others
- 4 cups low-sodium beef broth
- 1/4 cup dried limes or juice of 1 fresh lime
- 1 can (15 oz) kidney beans, drained and rinsed
- Cooked basmati rice, for serving
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium heat. Add the beef cubes and sear until browned on all sides to lock in flavor. Remove the beef from the pot and set aside.
- Sauté Onions: In the same pot, add the finely chopped onions and sauté over medium heat until golden brown, about 8 to 10 minutes. This step builds the base of flavor for the stew.
- Add Garlic and Spices: Stir in minced garlic, ground turmeric, cinnamon, salt, and black pepper. Cook everything together for about 1 minute until aromatic, taking care not to burn the garlic.
- Simmer the Stew: Return the seared beef to the pot, then add low-sodium beef broth and dried limes or fresh lime juice. Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook gently for 1 1/2 to 2 hours, or until the beef is tender and flavors meld thoroughly.
- Add Fresh Herbs and Green Onions: Stir in chopped fresh parsley, cilantro, dill, and green onions. Uncover the pot and continue simmering for another 30 minutes to infuse the herbs’ vibrant flavors into the stew.
- Incorporate Kidney Beans: Add the drained and rinsed kidney beans to the pot and cook for an additional 10 minutes, allowing them to warm through and absorb some of the stew’s flavors.
- Season and Serve: Adjust the seasoning with additional salt or pepper as needed. Serve the hot herb and beef stew over freshly cooked basmati rice, enjoying a taste of Persian-inspired comfort food.
Notes
- This stew is inspired by the Persian dish Ghormeh Sabzi, known for its rich herb flavors.
- For a more traditional taste, you can substitute dried fenugreek leaves for part of the fresh herbs.
- Frozen herb blends or dried herbs can be used as a convenience, although fresh herbs provide the best flavor and aroma.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
