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When you’re craving a hearty but healthy dinner this Persian inspired Herb and Beef Stew with rice is the perfect thing to make. Make it quick in the Instant Pot, or go low and slow in the slow cooker or oven (pick your method!). Using healthy ingredients like turmeric, lemon, spinach, and plenty of fresh herbs, this dish is hearty and full of flavor. Finish each bowl off with steamed rice and a sprinkle of goat cheese for a truly cozy winter dinner that’s vibrant, fresh, and delicious!
Some of you may remember, but last year I shared a vegetarian version of this stew. I was so nervous to share that recipe. I wasn’t sure how everyone would feel about an herb stew, or about stew in general. However, over the last year, I’ve quickly learned that you all love a good stew recipe. Almost vegan, or more traditional, either way, you guys seemed to have really enjoyed the two stew recipes I shared.
Today’s recipe was made with one person in mind, my oldest brother, Creighton. The truth is that Creighton loves any kind of beef recipe, but stew and meatloaf are probably his two favorites. I’ve hesitated for years to make a beef stew, but finally caved in this past fall. The meatloaf? I’m still not ready for that, simply because the thought of photographing a loaf of meat scares the heck out of me. Stupid reason, I know, but I have the hardest time sharing recipes when I don’t also enjoy the photos. So for right now, I’m still avoiding the meatloaf…
Anyway, stew on the other hand? Stew I can create and not only make look decent, but taste even better. Enter this Persian inspired (inspired being the keyword) herb and beef stew. It’s made using Persian herbs and spices, it’s warming, hearty, and the perfect wintery meal.
Here are the details.
Start with the beef. The amazing thing about beef stew is that you can use a cheaper cut of meat, but still make it taste incredible. Cooking the beef low and slow helps to tenderize it and rid the beef of any toughness. If you don’t have time to cook low and slow, I also tested this recipe out in the instant pot and was surprised by just how good the beef turned out. It’s tender and not at all chewy. So while I prefer the slow cooker or oven, using the Instant Pot in a time crunch works wonderfully as well!
Here’s the key, I like to brown the beef before adding any kind of liquid. I know it’s an additional step, but I find it makes for a more flavorful stew. Brown the beef, then simply add in the liquids. Cover and cook until the beef is super tender. Pretty simple, nothing fancy, just the way any stew recipe should be.
Now, let’s talk about the herbs.
The herbs are what set this stew apart and make it especially delicious. Traditionally, a Persian herb stew has cilantro, parsley, and chives. Saffron is also typical, but it’s a more pricy ingredient and I didn’t have any in my pantry, so I left that out. I’m sure it would be delicious though. If you have some around, go ahead and add a pinch!
Since these are tender herbs, stir them in towards the end of cooking, along with white beans and baby spinach for even more nutrients and color. Hey, it’s Healthy January…the more proteins and greens the better!
And that’s it, just add the herbs and the stew will be complete and ready to enjoy!
Here is how you should serve this stew.
Most stews are served with potatoes or noodles, but this stew is different and is best served with rice. I like steamed basmati best, but any rice will do! You could even use quinoa for a healthier option. Spoon the rice into your bowls, spoon the stew over top, and finish with fresh herbs and crumbled goat cheese. The cheese, while not traditional, is a must, it adds a creamy, tangy touch with every bite.
Additionally, I would also serve this stew with fresh Naan. But that’s just me, I tend to pair most foods with Naan. It’s such a favorite over here. I usually find a reason to pair it with as many dishes as possible.
When I made this originally, it was cold and snowy, so perfect stew weather. We have snow in the forecast for this weekend, so I have a very good feeling this will be our Sunday night dinner. Already very much looking forward to it!
If you make this Persian herb and beef stew, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Persian Inspired Herb and Beef Stew with Rice
Servings: 6
Calories Per Serving: 1162 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons lemon zest plus 2 tablespoons lemon juice
- 3-4 cups low sodium 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 tablespoon chopped chives
- 2 cups cooked basmati rice
- crumbled feta or goat cheese, for serving
- fresh mint, for serving
Instructions
Slow Cooker
- 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. 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. 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.
This post was originally published on January 16, 2020
Great recipe! I made it with lamb and added cabbage to stretch it a little more for my family. I will be making this again.
Hey Jess,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
Very very good and tasty . All my family and friends love it. Thank you . From Montreal Canada
Hey there,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad it was enjoyed!☃️
Super flavorful! But I might have made too much, can I freeze the leftovers?
Hey Monica,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it! Yes, you can freeze it.
I’ve been using this recipe for about 5 years now. This is delicious and so easy in an instant pot. An instant family favorite, great over rice or mashed potatoes. I usually cut the recipe in half for just myself +1 and still have leftovers.
Hi Katherine,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it is always a win. Have a wonderful day!
Delicious!!! Left out the cilantro because we don’t like it. haha. My husband said it’s the best meal I’ve ever made. Thanks Tieghan.
Thank you SO much Shayla! I am so happy you enjoyed this stew! Makes me so happy to hear that! 🙂 xT
Love this stew! It’s light and flavorful and perfect! I’ve been making it for a couple of years and can’t believe I hadn’t rated it!
Hey Marisa,
Yay! Love to hear this recipe always turns out nicely for you, thanks for making it so often!🌼
Incredible! Such cozy & delicious comfort food! I also tried it with a pork roast & it was still amazing.
Hey Amy,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
With half Persian kids they love Persian flavors. I like this Ghormeh Sabzi easy method. I am VERY excited to try it, I can use limu omani as well in lieu of the lemon but may also try it both ways. On that note, the “sour” one person mentioned is a very light tartness that is a hallmark of this dish and makes it so special.
Hi Claudine,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it!
I liked this but didn’t love it. I found it to be a bit sour but the meat was very tender.
Hi Fran,
Thanks so much for trying this recipe and your feedback! So sorry to hear it was sour for you, please let me know if I can help in any way! xx
Huge fan of this! Love the fresh herbs and the addition of beans. I also added a chopped yellow pepper 🙂 do you think this would freeze well?
Thanks so much, Lexi! Love to hear this recipe is always enjoyed! Yes, you could totally freeze this! xx
Is it all Michelles haha 😂. Yes I loveeeee this and made a kebab with the ingredients vs the stew. It was also incredible. Thank you
Hey Michelle,
Yay! Love to hear this:) Thank you so much for making this recipe and your comment! Have the best day!!
This was very good. I think the fresh herbs are important (don’t substitute dry, except maybe the dill) as they add another level of flavor. I think without them the dish would have been, meh. For us, the only change I would make in the future would be to add another can of beans. Yum!
Thanks so much, Michele! So glad to hear this dish was enjoyed, I appreciate you making it! xx
My favorite stew! There are great flavors that are different and yet still comforting. It is always a big hit with guests for a more elevated dinner meal.
Hey Desiree,
Fantastic! I appreciate you trying this recipe, love to hear it turned out well for you! Enjoy your day:)
Simply amazing. Will make again!
Hey Jazz,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
This tasted awful. We ended up throwing it all out (and I don’t like wasting food).
Hi Wanda,
So sorry to hear this was not enjoyed. Was there something specific that was wrong that I can help with? Please let me know! xx
I loved this recipe. I made at least double the servings that I was expecting and I followed the recipe as stated without adding the cheese topping. Even better than serving 4oz of the meat with an additional 6oz of the veggies and broth, I served it over 6oz of riced cauliflower or 4oz of basmatic and/or brown rice. This was a delightful meal for lunch or dinner for a week. Thank you Tieghan!
Hey Shel,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing your feedback! XxT
I love this recipe! The lemon and dill made it taste very authentic. I substituted the tomato with roasted red pepper spread since one of my family members dislikes tomatoes and it came out delicious! Will be making this again on a rotating basis.
Hi Lili,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx