Persian Inspired Herb and Beef Stew with Rice As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 6 hours and 20 minutes Prep Time 20 minutes Cook Time 6 hours Rating 4.29 out of 5 stars (788) Ingredients 6 servings 3 pounds beef chuck, trimmed and cubedkosher salt and black pepper1/4 cup extra virgin olive oil1 yellow onion, chopped3 cloves garlic, minced or grated1 teaspoon ground turmeric1/2 teaspoon crushed red pepper flakes2 teaspoons lemon zest plus 2 tablespoons lemon juice3-4 cups low sodium beef broth1 14 ounce can fire roasted diced tomatoes1 14 ounce can white beans, drained2 cups baby spinach1/2 cup fresh cilantro, roughly chopped1/2 cup fresh parsley, roughly chopped1/4 cup fresh dill, roughly chopped1 tablespoon chopped chives2 cups cooked basmati ricecrumbled feta or goat cheese, for servingfresh mint, for serving Calories BakingDinnerDairyIntermediateHealthyVegetablesMiddle EasternLegumesPressure CookingGrainsSlow CookingSpicyStir-FryingSavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Slow Cooker Step 2 1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 2. To the slow cooker, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Cover and cook on low for 6-8 hours. During the last hour of cooking, add the beans, spinach, cilantro, parsley, dill, and chives. If you would like a thinner consistency, add the remaining 1 cup broth.3. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs. Step 3 Instant Pot Step 4 1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.2. To the instant pot, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Seal the instant pot and cook on high pressure for 35 minutes.3. Switch the instant pot to sauté. Add the beans, spinach, cilantro, parsley, dill, and chives. Boil 8-10 minutes until the the sauce thickens slightly. If you would like a thinner consistency, add the remaining 1 cup broth.4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs. Step 5 Oven Step 6 1. Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.3. Remove from the oven and place over low heat. Stir in the beans, spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.
