Persian Inspired Herb and Beef Stew over Rice

Persian Inspired Herb and Beef Stew over Rice is a richly flavorful dish that combines tender beef chuck with aromatic herbs and spices for a comforting and satisfying meal. This stew features a blend of turmeric, lemon zest, and crushed red pepper flakes, creating a vibrant and aromatic base.

Cooked to perfection in a pressure cooker, the beef becomes incredibly tender and is then simmered with beans, fresh greens, and herbs to infuse the dish with a fresh and zesty flavor.

Served over fluffy rice and topped with crumbled feta or goat cheese, this dish is perfect for a hearty family dinner or special occasion.

Persian Inspired Herb and Beef Stew over Rice

Ingredients:

3 pounds beef chuck, trimmed

Salt and Pepper to taste

¼ cup oil

Half of a yellow onion, chopped

4 cloves garlic, minced or grated

1 tsp ground turmeric

1 tbsp crushed red pepper flakes (less if you don’t like spice)

2 tsp lemon zest

2 tbsp lemon juice

3-4 cups beef broth

1 14 ounce can fire roasted diced tomatoes (or fresh if you have time/preference)

1 14 ounce can white beans, drained and rinsed

2 cups baby spinach

½ cup fresh cilantro, roughly chopped

½ cup fresh parsley, roughly chopped

¼ cup fresh dill, roughly chopped

1 tbsp chopped chives

Crumbled feta or goat cheese for serving

Fresh mint, for serving

Instructions:

Step 1:

Season the meat with salt and pepper.

Heat olive oil in the pan and sear all around.

Remove from pan and place in a pressure cooker.

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 pressure cooker and cook on high for 35 minutes, or until the meat falls apart.

Step 2:

Once the meat is cooked in the pressure cooker, start to cook the rice.

Make whatever amount you would like to serve, either on stove top, or in a rice cooker.

Step 3:

Switch to sauté on the pressure cooker, add the beans, spinach, cilantro, parsley, dill, and chives.

Boil 8/10 minutes until the sauce thickens slightly.

If you want a thinner consistency add the other cup of broth to liking.

I poured the contents from my pressure cooker into my Dutch oven and added the above-mentioned ingredients.

Heated to a boil for about 10 minutes and finished cooking it this way.

Step 4:

To serve, divide rice into bowls and ladle the stew over it.

Top with cheese and mint (If you’d like). I also served some crispy garlic bread alongside (mainly because I like carbs! Lol)

Notes:

Choosing the Beef: Beef chuck is ideal for this recipe because it becomes tender and flavorful when cooked under pressure. Make sure to trim any excess fat for a leaner stew.

Searing the Meat: Searing the beef before adding it to the pressure cooker enhances the flavor and adds depth to the stew. Ensure the oil is hot before adding the beef to get a nice, golden-brown crust.

Adjusting Spice Levels: The crushed red pepper flakes add heat to the dish. Adjust the amount based on your spice preference or omit if you prefer a milder flavor.

Fresh vs. Canned Tomatoes: Fire-roasted canned tomatoes add a smoky flavor to the stew, but fresh tomatoes can be used if preferred. Just ensure they are well-cooked to develop their flavor.

Pressure Cooker Tips: Make sure to seal the pressure cooker properly to avoid any leaks and ensure even cooking. If the beef isn’t fully tender after 35 minutes, cook it a bit longer.

Consistency of the Stew: If the stew is too thick after adding the beans and greens, you can thin it out with the additional cup of broth. Adjust to your desired consistency.

Herb Variations: Fresh herbs are key to the fresh flavor of this dish. If you don’t have all the fresh herbs, you can use dried herbs but use less, as dried herbs are more concentrated.

Serving Suggestions: The stew pairs beautifully with rice, but you can also serve it with flatbreads like naan or pita. The crumbled feta or goat cheese adds a tangy creaminess, while fresh mint provides a refreshing contrast.

Rice Preparation: Use your preferred method for cooking rice, whether on the stove top or in a rice cooker. Fluff the rice before serving to keep it light and fluffy.

Make-Ahead Option: This stew can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef instead of chuck?

Yes, you can use other cuts like brisket or round.

Chuck is preferred for its marbling, which makes the stew tender and flavorful, but other cuts can work well too.

Adjust cooking times as needed based on the cut used.

Can I make this stew in a slow cooker instead of a pressure cooker?

Absolutely. If using a slow cooker, sear the beef first, then transfer it to the slow cooker with the other ingredients.

Cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender.

What can I use instead of beef broth?

You can substitute beef broth with chicken broth, vegetable broth, or water.

For more flavor, consider using a combination of water and a beef bouillon cube.

How can I make this stew less spicy?

Reduce or omit the crushed red pepper flakes to control the spice level.

You can also use a mild paprika or simply add more of the herbs and lemon juice to balance the flavors.

Can I use dried herbs instead of fresh ones?

Yes, you can use dried herbs.

Use about one-third of the amount specified for fresh herbs, as dried herbs are more concentrated in flavor.

For example, use 1-2 teaspoons of dried cilantro, parsley, dill, and chives each.

How can I make this recipe gluten-free?

Ensure that the beef broth is gluten-free.

The recipe does not include any gluten-containing ingredients, but double-check labels on your broth and any additional seasonings or toppings.

Can I prepare this dish in advance?

Yes, you can prepare the stew ahead of time.

Cook it, let it cool, and then store it in an airtight container in the refrigerator for up to 3 days.

Reheat thoroughly before serving.

What can I use instead of lemon juice and zest?

You can substitute lemon juice and zest with lime juice and zest for a different citrus flavor.

You can also use a splash of white wine vinegar or apple cider vinegar as an alternative.

Can I add other vegetables to the stew?

Yes, feel free to add vegetables such as carrots, potatoes, or bell peppers.

Add them during the cooking process in the pressure cooker or slow cooker, so they cook until tender.

What type of rice works best with this stew?

You can use any type of rice you prefer, such as basmati, jasmine, or long-grain white rice.

Basmati rice pairs particularly well with the stew’s flavors due to its aromatic qualities.