Description
This Persian Inspired Herb and Beef Stew with Rice is a fragrant and comforting dish combining tender beef cubes with a medley of fresh herbs and spices, simmered to perfection in a rich broth. Served over fluffy basmati rice, it offers a delicious and authentic taste reminiscent of traditional Ghormeh Sabzi, with a simplified approach suitable for home cooking.
Ingredients
Scale
Beef and Stew Base
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground cinnamon
- 4 cups beef broth
- 1 tablespoon tomato paste (optional)
Herbs
- 1/4 cup dried fenugreek leaves (or 2 tablespoons fresh chopped)
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 cup chopped green onions
- 1/2 cup chopped fresh spinach
Additional
- 1/4 cup lemon juice
- Cooked basmati rice for serving
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary to avoid overcrowding. Once browned, remove the beef and set aside.
- Sauté Onions and Spices: In the same pot, add the chopped onion and sauté for 5–6 minutes until the onions turn golden. Stir in the minced garlic, ground turmeric, black pepper, cinnamon, and salt. Cook this mixture for about 1 minute until fragrant.
- Simmer the Beef: Return the browned beef to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to tenderize the beef.
- Prepare the Herb Mixture: While the stew is simmering, heat a drizzle of oil in a small skillet over medium heat. Add the chopped parsley, cilantro, green onions, and spinach and sauté for 5–7 minutes until the herbs wilt and become aromatic.
- Add Herbs and Final Ingredients: After the first hour of simmering, add the sautéed herbs and dried fenugreek leaves to the stew. Stir in the lemon juice and tomato paste if you are using it. Allow the stew to simmer uncovered for another 30–45 minutes until the beef is very tender and the flavors meld beautifully.
- Adjust Seasoning and Serve: Taste the stew and adjust seasoning with additional salt or pepper as needed. Serve the hot stew over fluffy basmati rice for an authentic Persian-inspired meal.
Notes
- This stew is inspired by Persian Ghormeh Sabzi but simplified with accessible herbs.
- Dried fenugreek adds authentic flavor, but you can substitute with extra parsley and a pinch of curry powder if fenugreek is unavailable.
- The stew tastes even better the next day, allowing the flavors to deepen.
