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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
I made this yesterday in my slow cooker and absolutely loved it! Served it with some quinoa and have another batch in my freezer. Next time I would add less stock and this time I drained the juices and reduced it in a pan on the stove top then added some butter and flour paste to thicken it slightly. My husband is Persian and he loved it too. We love that you write ‘inspired by’ recipes because we love the flavors and enjoy having a new twist on familiar recipes. Thankyou. Please write more ‘inspired by Persian’ recipes!
I am so glad you enjoyed this recipe, Katherine! Thank you!! xTieghan
This was delicious. I took some of Roya’s kind suggestions, and am pretty sure it would have been great, regardless. I used a local beef chuck, but lamb would also be great. Cooked in my Foodi on slow cook, 6 hrs. and it worked just fine. A keeper, for sure!
Thank you! I love everything of yours I’ve tried. Keep it up!!!!
Thank you so much Melinda!! I am so happy to hear that this turned out so well for you! xTieghan
What a detailed recipe! Your dish looks so tasty. I will follow your instruction to make this special dish.
Thank you Lara! I hope this turns out amazing for you! xTieghan
Hi!
If i were to use ground turkey, what would the cooking time be in the instant pot?
Hi Ashley,
I would keep everything the same. I hope you love the recipe, please let me know if you have any other questions!
I’m literally eating this as I leave this message. This is beyond delicious. My family can’t get enough. Thank you so much!
Thank you Tamara! I am so glad you enjoyed this! xTieghan
Made this yesterday in the crockpot and this was outstanding! I LOVE LOVE LOVE your recipes!! I made your Thai Chicken Meatball recipe for my family one Saturday and they loved that so made your Tamale Chili for my husband and we liked that too! Tonight will be your French Wine and Mustard Chicken! I already know, it’s going to be DELISH!!!! Thank You!!!
Thank you so much Kat! I am so glad this recipe turned out so well for you! I hope you love the french wine and mustard chicken! xTieghan
I really love all of your meals except this one.
It sounded great and smelled so good while cooking but….?
Hi Amanda! Is there anything that went super wrong? I am sorry to hear that! I would love to help you out! xTieghan
Hi, this was the most fantastic beef stew I have ever eaten. You made my husband happy as I normally refuse to make any type of beef stew as I find them somewhat uninteresting to eat but this was so amazing and all the fresh herbs were beyond delicious! We agreed this is a keeper and will be added to the rotation! Also so yummy to eat as leftovers and just added extra fresh spinach and fresh herbs!
Very sorry to read the negative comments, your reply’s were very gracious and a class act!
Hi Louise! I am so glad this recipe turned out so well for you! Thank you so much for trying it! I hope you continue to love other recipes of mine as well! xTieghan
Hello from Quebec Canada! I made this recipe in January and it was a great success with my skinny mini daughter who had seconds and her finicky daughter! We are lucky to have access to quality beef that has grazed a few miles from our place! I love your blog and recipes!
Wow that is so lucky! I am sure it is amazing! Also, I am really glad you all enjoyed this recipe, Johanne! Thank you for trying it! xTieghan
Hi Tieghan, on behalf of all Persians, sorry for some of the rude comments on here. people can be very sensitive over their beloved countries cuisine, which defeats the purpose of all of us trying to get along and be inspired from one another food. I’ve never heard of an American telling someone “hey that burger you’re making isn’t american cause you put parsley in it”, you get what I mean. Anyhoo… just wanted to share with you that for THIS recipe, and many other persian-inspired dishes that use loads of greens, you’ll LOVE it even more if you saute the greens with the onions, turmeric, and beef at the beginning. you won’t believe the aroma and flavour development even if they get dark. You can always stir in some fresh at the end for styling purposes, but any Iranian walking into your home would give you a big hug and thank you for making a special Tieghan sabzi. much love, Roya
Ooo that sounds amazing!! Thank you so much for sharing that Roya! Also, I love that point! So glad you are open to inspired dishes! xTieghan
So, so good! Loved this recipe. Actually I’ve loved all the recipes I’ve tried from your blog. And the fact that you include instructions for an instant pot method on the ones that work with it is super helpful. Flavor packed recipes that are still simple enough to be made by a busy mom of three kids under five? I could hug you.
Aw thank you so much Faith! I am so glad you have been loving these instant pot recipes and they’re turning out amazing for you! xTieghan
Could you do this on the stovetop? Cooked on low?
Hi Mar! I have not tested this, but I would imagine cooking over low heat for 4-6 hour would work. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
What kind of white beans should I use? White kidney beans? Sorry not a big bean eater so not familiar with all the different kinds. Thanks so much!
Hey Em! I always use cannellini beans, but any creamy white bean will do! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was SO good!! I omitted the red pepper flakes and used tri tip instead of beef chuck, but other than that it remained the same and was AMAZING! Thanks for such a great recipe!
Thank you so much for trying this Christianne! I am so glad this turned out so well for you! xTieghan
You might want to call it ghormeh sabzi