Next Post
Lemon Poppy Seed Cake with Citrus Honey Glaze.
This post may contain affiliate links, please see our privacy policy for details.
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
Hello, I’m really looking forward to making this this weekend!
Should I trim and cube the beef before searing or after? Is beef chuck the same as what they call “pot roast”?
Hey Kayla,
Yes that is correct, you will want to cube the beef before searing. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made this four times already and am making it for dinner again tomorrow. I love it! Thank you!!
Wow amazing!! I am really glad you enjoyed this, Kristin! xTieghan
This was amazing!!! Made just as written (minus parsley). Definitely going on our regular rotation!
Love to hear that! Thank you so much Kristin! xTieghan
This was delicious. My whole family gobbled it up I was in shock! I had to substitute lime juice for lemon and didn’t have dill or chives but I think I’d just make it the same way again. Was super easy in the instapot and a perfect weeknight meal!
Thank you Lisa!! I am so happy to hear that! xTieghan
Can I use ground beef and if so what changes would I make to adjust the recipe? Do it all stovetop?
Hey Rachel,
Yes ground beef will work, no changes need to be made, you can follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this multiple times now. Comes out fantastic each time. The lemon and herbs are everything. Love that I can just do it in the instant pot, too!! Thanks T!! Keep up the great work!!
Thank you so much Destinie! I am really glad this recipe turned out so well for you! xTieghan
Outstanding!
Thank you Ashley! xTieghan
We loved this recipe last night! Even though its the end of August, I wanted something easy that I could throw in the crockpot and this was absolutely perfect. Such an easy recipe packed with great flavor! My husband immediately went back for seconds.
Wow that is seriously so amazing to hear! Thank you so much for trying this one, Ashley! xTieghan
If I want to double the meat, should I double all the ingredients?
Hey Lisa,
Yes I would recommend that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is amazing! I made it in the Instant Pot and used sirloin since that’s what I had on hand. I will definitely be making it again very soon! I seared my beef in my Staub pan before putting it in the Instant Pot since I think that pan sears things better but otherwise I followed the instructions!
You won’t regret trying this recipe!
I am so glad this turned out so well for you, Jennifer! Thank you so much for trying this! xTieghan
Have been a follower of HalfBaked for a few years now and this is one of my favorites (and I have a LOT). I am Lebanese and this dish is like a mix of two common dishes we make. The flavor palette is amazing. Thank you!
Thank you so much Nadine!! So happy this turned out so well for you! xTieghan
Just finished making this and it’s absolutely rich in flavor! I’m so happy how it turned out. I tasted it before I put in the herbs and it was just heat and I hint of flavor but adding those herbs really gave it a well rounded taste. My turned out a bit bitter (I think I put in too much lemon juice) but with some sugar it balanced out. Thank you for sharing all the recipes, you are my go to when it’s my turn to cook and you never disappoint :). I used the slow cooker method in case anyone needs to know.
Thank you so much Renee! I am so glad this recipe turned out so well for you! xTieghan
I would love to make this tonight; I have everything except only 1 pound of beef. I can either add more beans or veggies. If I were to add carrots and potatoes, in place of the extra beef.. when would you suggest adding them? I will be making with the oven method, thank you! Every single recipe I’ve made of yours has been divine!!
Hey Daniela,
I would add the beans and veggies when you add the onion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, I became an avid reader of HBH around the holidays and it’s become a go to source for new recipes. I am never disappointed having made 25 of your recipes, but after making this for the second time in a month (this time in the slow cooker, with German potato dumplings) I had to write to tell you it’s a family favorite. It is hard to find a recipe that pleases my foodie / chef husband and our 2 kiddos but this is PERFECT! It’s pure genius IMHO!
Aw that is seriously so amazing to hear, Shannon! I hope you continue to enjoy my recipes! xTieghan
My husband picked this from your website for his birthday dinner. We wrote a list of ingredients and shopped together hand in hand. When we got home, my old horse, who I have owned for almost 20 years was cast. (That means lying down and can’t get up). So we hauled her up between us. Then we took it in turns to follow this recipe exactly, the other staying with the old mare.
The horse got up, and stood at the back door. We ate this meal. The children brought the gifts they had bought for my husband. Everyone ate the whole thing. Even the littlest who likes to leave a good third for her chickens.
Aw that sounds like such a sweet night! I am really glad this recipe turned out so well for you! xTieghan