Persian Inspired Herb and Beef Stew with Rice

Ingredients:

3 pounds beef chuck, trimmed and cubed

kosher salt and black pepper

1/4 cup extra virgin olive oil

1 yellow onion, chopped

3 cloves garlic, minced or grated

1 tsp. ground turmeric

1/2 tsp. crushed red pepper flakes

2 tsps. lemon zest plus 2 Tbls. lemon juice

3-4 cups low sodium beef broth or Better than Bullion beef broth

1-14 ounce can fire-roasted diced tomatoes

1 14-ounce can white beans, drained

2 cups baby spinach

1/2 cup fresh cilantro, roughly chopped 

1/2 cup fresh parsley, roughly chopped

1/4 cup fresh dill, roughly chopped

1 Tbsp. chopped chives

2 cups cooked basmati rice

Crumbled feta or goat cheese for serving

Fresh mint for serving

Instructions for:

SLOW COOKER

1. 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.

   
   

   INSTANT POT 

   1. 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.

      
      

      OVEN

      1. 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.