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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
Stewed in my Emile Henry Tagine. Fun way to add an authentic Persian cooking method to this dish.
Soaked navy beans in my Instant Pot- 25 mins on high and then 15 mins of natural venting.
Hey Ellen,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Hi Tieghen! Could chicken be substituted for the beef along with chicken broth instead of beef broth?
Hey Laura,
Yes, I think that would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I haven’t made this yet, but i wanted to say a quick thank you for sharing your recipes! I was feeling a little frustrated with my menu planning for this week, so when I got your email about what’s cooking this week I’ve decided to plan for the meals your noted for this week! I’m very excited to try these! Thank you again, it looks lovely and delicious and I’m excited to try some new things this week! Take care and have a wonderful week! Lainey
Hey Lainey,
Thanks so much for your kind message and reading along, I hope you love this recipe, let me know how it turns out! xTieghan
Sounds intriguing but I’m not sure I can find fresh dill. The produce section usually has a few packaged fresh herbs, but it’s hit and miss, and I don’t remember if dill is usually among them. In January, it’s certainly not among the hardy herbs I have growing in pots on my deck. Is there a substitute, such as dried dill? Would the recipe be dramatically altered it dill is omitted?
Hey Nancy,
You could use another fresh herb that you enjoy like parsley. I hope you love the recipe, let me know if I can help in any other way! xTieghan
my family lov3ed it! I bought pita bread and warmed the garlic herbs and butter and put on top put four into foil into the oven. 15 min later with the meat the rice oh my! and i forgot to buy feta so it was without feta and mint. Everytime i make your recipes my family says keep it. I am so astonished your not on tv. You are by far a better chef than many 3 Star michelin chefs. Thank you so much and i appreciate all the health things added, my little fat body needs to get healthy. 10+ xox teresa
Hey Teresa,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I HAVE MADE THIS 3X NOW. LOVE IT. And have recommended it to friends too,
Will continue to have it in my rotation. 🙂
Hey Jane,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Hi.
I made this receipe, I had everything except the saffron and dill . It was truly delicious and very light considering it’ a beef dish. I will definitely be making this again. We served it over rice. Perfection!!
Hey Bri,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! xTieghan
If this is the “bastardized version” of ghormeh sabzi then this is one lucky bastard. The flavors were unreal. Love love love this meal! Thank you for making and sharing 🙂 I have yet to make one of your meals that didn’t 100% impress.
Hey Bernadette,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
I followed the slow cooker recipe with a 3 lb roast, after 6 hours I added the remaining ingredients and let it cook another hour for a total of 7. The roast is no where near tender. Why does it take so long?? Yours is not the only recipe that seems so off, others I’ve had to add an hour or two or more cooking time to make the meat tender and I cannot find an explanation why. Too much liquid?? With your recipe it was more than 3/4 but not totally full. If you have any insight please share.
Hey Kelly,
So sorry you are having issues with cook time, since this is also happening with other recipes that you have tried I am wondering if it is your slow cooker? Please let me know if this helps! Happy New Year! xTieghan
I love your recipes . Can I freeze this?
Hey Diane,
You sure can! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
This was delicious. The flavors made it different from other stew recipes I’ve tried (and I’ve tried many). Even my picky husband enjoyed it! I will be making this again.
Thank you so much Susan! I am really glad this recipe turned out so well for you! xTieghan
Tieghan…this was one of the best recipes of yours that I’ve tried, and I’ve tried a lot of them. My family loved it as well they couldn’t stop raving as they ate it. I added a couple more spices but other than that followed it to the letter. I always know I can find something great on your site and I find myself turning to it all the time. You do an amazing job Tieghan thanks for another great recipe 🙂
Hi Julie! I am so happy this recipe turned out so amazing for you!! Thank you so much for trying it! xTieghan
This stew is delicious! I used kebob meat (which I have never been a huge fan of) and couldn’t believe how tender and flavorful it turned out. As a new mom, I love how easy it all came together too. I will definitely make this again – thank you for sharing!
I am really glad this recipe turned out so well for you Heather! Thank you so much for trying it! xTieghan
This is a delicious recipe!! Whole family loved it!
That is so amazing to hear! Thank you Kristin! xTieghan
Do you cube the beef before or after you sear? I’m going to make this tomorrow and I cannot wait! Love all of your recipes!
Hey Samantha,
You are going to cube the beef before searing. I hope you love the recipe, please let me know if you have any other questions! xTieghan