Description
This Persian-inspired herb and beef stew with rice is a flavorful and comforting dish perfect for a cozy dinner. Tender beef is simmered with a fragrant medley of fresh herbs and spices, creating a rich and aromatic stew that pairs beautifully with fluffy basmati rice.
Ingredients
Scale
Beef Stew:
- 1 ½ pounds beef stew meat (such as chuck), cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- Salt to taste
- 4 cups water or beef broth
Herb Mixture:
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- ½ cup fresh dill, finely chopped
- 4 green onions, chopped
- 1 tablespoon dried fenugreek leaves (optional)
Additional:
- Juice of 1 lemon
- 2 tablespoons tomato paste (optional, for added depth)
- Cooked basmati rice, for serving
Instructions
- Prepare the Beef Stew: Heat 2 tablespoons of oil in a large pot over medium heat. Sauté onion until golden, then add garlic, turmeric, and beef. Brown the beef on all sides, season with salt and pepper, pour in water or broth, and simmer for 1 ½ to 2 hours until tender.
- Prepare the Herb Mixture: In a separate pan, sauté herbs and green onions until fragrant. Add to the stew along with lemon juice and tomato paste. Simmer for 20–30 minutes.
- Serve: Adjust seasoning and serve the stew hot over basmati rice.
Notes
- This stew is inspired by Ghormeh Sabzi, a classic Persian herb stew, but with simplified ingredients and a tomato-forward option.
- You can also add cooked kidney beans for a heartier dish.
- Fresh herbs work best, but frozen herbs can be used in a pinch.
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
