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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
Really yummy. I added a dollop of yogurt for my Turkish boyfriend and it was delicious!
That is so great! Thank you so much for trying this Sarah! xTieghan
Loved this! Delicious and easy. Filling but doesn’t feel too heavy. Great for a hearty winter meal 🙂
Yes! I am really glad this turned out so well for you Lindsay! xTieghan
I loved this recipe. It even motivated me to buy a braising pot. It was pretty easy to get the dish ready without too much running around, and was absolutely delish. I used pearl onion instead of a large white onion. I quarter them to add a different aesthetic to the stew. This one is in my favorites, thank you!
Aw I am really glad this one turned out so well for you Cynthia! Thank you so much! xTieghan
Looked so good in the crock pot that I had to eat a bowl before the rice was even done cooking!
Haha that is amazing! Thank you Katie! xTieghan
Legitimately liked this stew, and I don’t typically like meat stew! We used elk, because my husband filled a freezer with it- and it was brilliant. We did not put goat/cheese or feta on top- otherwise followed exactly. Would definitely make/eat again!
Also, people, she said “Persian inspired” – get over yourselves….
Amazing!! Thank you so much for trying this recipe Addy! xTieghan
I made this recipe last night in the oven and I really enjoyed it! I’m normally reluctant to buy fresh herbs because I can never use them in time, but I’m glad I did! I really enjoyed the stew, and I’m going to use the rest of my herbs to make another batch for lunches this week! Thanks for the wonderful recipe!
Thank you for trying this one, Becca! I am so glad it turned out so well for you! xTieghan
This is the second time making this recipe this week! My fiance simply can’t eat enough and it has been the best remedy for my cold. We both think it is more hearty and comforting than chicken noodle soup at this point… it is like a hug from the inside out. Absolutely love this recipe and so easy to make especially using an InstaPot!
I am so glad you are both loving this soup, Melissa! Thank you so much! xTieghan
I made this using the oven method and it was delicious!
I didn’t have numeric so used saffron. I will definitely make it again!
Thanks for the recipe!
Thank you Donna! xTieghan
I didn’t feel like beef so I subbed chicken and chicken broth – this was so delish and so easy in my instant pot! I felt a little over the top with all of my herbs … but boy they make the dish! And now I’ve added them to my eggs in the morning. Will definitely put this on repeat!
Amazing! Thank you so much for trying this Steph! xTieghan
Made this just using a pot and leaving it on a low flame for a few hours came out AMAZING!!! once again one of your recipes is making our weekly dinner table! Thank you!
I am so glad this turned out so well for you Emma! Thank you SO much for continuing to try my recipes! xTieghan
My husband is a big beef stew fan. This was a nice swap from the regular; we both loved it. Great how the goat cheese melts into it. The only fresh herb I added was dill (I hate fresh parsley and cilantro), and it was great!
Thank you Janelle! I am so glad you enjoyed this recipe! xTieghan
I’m going to make this tomorrow & have a quick question. If you were going to add more veg to this, which would you add? I’m thinking sweet potatoes, but I don’t want to altar the intended flavors of the dish. Thanks!! Jennifer
Hi Jennifer! I love the idea of sweet potatoes and think they will work wonderfully with these flavors. Yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This tasted delicious, but using the Instant Pot this came out wayyy too soupy. I suggest reducing the beef brother by about half.
Hi Nick! I am really sorry about that! Please let me know if there are any questions I could answer for you! xTieghan
This beef stew was heavenly. My husband loved it. First night we served over rice and the second night leftovers we are with cornbread. I will definitely add this into my rotation. Thank you so much!
I am really glad you both loved this beef stew! Thank you so much Michele! xTieghan
Made this today and the flavors were great. Loved the beans and feta in it. I was worried because it didn’t really thicken so it was a bit soupy but the rice soaked it up perfectly.
I am so glad you enjoyed this Kate! Thank you! xTieghan