Description
A Persian-inspired beef and herb stew packed with fresh greens, tender chunks of beef, and hearty kidney beans, served over fluffy basmati rice. This comforting dish is fragrant, flavorful, and perfect for slow-cooked weekends or cozy family dinners.
Ingredients
Scale
- 1.5 pounds beef stew meat, cubed
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon dried fenugreek leaves
- 1 cup parsley, finely chopped
- 1 cup cilantro, finely chopped
- 2 cups spinach, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 3 tablespoons vegetable oil
- 2 cups cooked basmati rice
Instructions
- Preheat a large Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil.
- Add beef cubes in batches and brown on all sides. Remove and set aside.
- In the same pot, add remaining oil and sauté chopped onions until golden.
- Stir in garlic, turmeric, salt, and pepper until fragrant.
- Return beef to the pot and stir in fenugreek, parsley, cilantro, and spinach. Cook until herbs wilt down.
- Add kidney beans and 3 cups of water. Bring to a simmer.
- Cover and reduce heat to low. Simmer for 1.5 to 2 hours until beef is tender and stew thickens.
- Adjust seasoning and add a splash of lemon juice if desired.
- Serve hot over basmati rice and garnish with herbs or crumbled feta.
Notes
- Let stew rest 10 minutes before serving for enhanced flavor.
- Chop herbs finely to help them blend seamlessly into the stew.
- Use fresh lemon juice at the end to brighten the flavors.
- This stew tastes even better the next day, so it’s great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 460
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg