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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!

overhead photo of Persian Herb and Beef Stew with spoon in bowl

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.

stew before cooking in instant pot

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.

raw herbs before adding stew

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!

overhead photo of Persian Herb and Beef Stew in instant pot

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.

overhead close up photo of Persian Herb and Beef Stew

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!

overhead close up photo of Persian Herb and Beef Stew with spoon in bowl

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

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Calories Per Serving: 581 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.
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Comments

  1. I’m very excited to make this recipe in the near future. I love all of your recipes and about 80% of our meals are from your books and website! But I strongly dislike cilantro- it tastes like dish soap to me. Would you recommend leaving it out of the dish or does the cilantro taste become subtle when cooked into the recipe for the last hour? Thank you for your time!

    1. Hey Lori,
      Thanks so much for making so many recipes! I would skip the cilantro and use basil or parsley, either of those will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. hi Lori! when doing this in the instapot. after the 35min high pressure, do you do a natural release for a certain amount of time or a quick release? just want to make sure the meat is cooked adequately. thanks 😊

  2. 5 stars
    So delish! I made it in the oven with beef – it was very yummy and easy – thank you for putting the spices together – and spinach too… A perfect dinner for a dreary nite on cape Cod!

    1. Hi Lisa,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  3. 5 stars
    Love this recipe! Super easy to make, made it in the crockpot and came out delicious. Will definitely be making again!

    1. Hey Trisha,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  4. I have been so excited to try this! My grocery store put cubed pork in my pickup order instead of beef. Do you think that would taste as good or should I wait for the beef? I have all the other ingredients…

    1. Hey Libby,
      I think pork would also be great. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. 5 stars
    This meal is easy to make and SO YUMMY! I used a barrel aged feta and I was hesitant about the mint but I shredded it for topping and it’s a must! Added some charred broccoli for some extra veggies, very filling meal, will definitely be making again!

    1. Hi Sam,
      You can add that in step 1 to sauté the beef in. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Loved this recipe and made it several times at the beginning of isolation, then the family got tired of it. I kept the page with the ingredients, so I know that this is the same recipe, but I know that I added instant brown rice to the Instant Pot and cooked everything together, and it was fabulous, but that’s clearly not in the recipe or the comments. Has anyone done that or heard of that?

    1. Hey Robert,
      Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! Sorry, I’ve never made this in the instant pot. xTieghan

  7. 5 stars
    This is easily my favorite recipe I’ve ever made, I’m very into braised meats and I find myself coming back to this one time and time again. I’ve never reviewed a recipe before but I wanted to say a quick something since I’m referencing it yet AGAIN! Honestly Bravo! The herbs… the beans… *chefs kiss*

  8. 5 stars
    I’m eating this right now and it’s delicious Tiegan! Honestly think it’s better than regular beef stew. Yummy.

  9. Can I do this with Stew cut meat or should I trim a chuck roast? We have both- one is easier but doesn’t have the fat for flavor either

  10. 5 stars
    Amazing! The brightness of the lemon, turmeric, and herbs with the hearty, yet tender, beef is perfect. The whole family loved it.

  11. 5 stars
    What a wonderfully tasty stew!! I put it in the oven for about 3 hours and it smelled so good!! I added an entire container of spinach as well, since it wilts down to almost nothing. My kids (15, 14, and 10) were excited to try it, and they loved it!

  12. 5 stars
    So tasty! I’ve made this before in the instant pot and slow cooker and both turned out great. I love this recipe for hosting, it’s a crowd pleaser!

  13. This was excellent! I love the flavors❣️ I don’t love stew but my family does. I LOVE this version❣️

  14. Loved this refreshing take on beef stew. Only edits: I didn’t have chives or spinach; I added carrots for color. The feta was awesome with every bite and the white beans were a huge hit versus the usual potato. Served this with creamy garlicky polenta.

    1. Hey there,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

    1. Hey Julia,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  15. 4 stars
    I made this in our instapot as directed except i added a 1/2 tsp of allepo pepper and omitted mint as i didnt have any.
    I had doubts but trusted half baked harvest as i’m never disappointed in their recipes.
    I went back for seconds and my 8 year old son gobbled this down. We sprinkled feta on top and didnt need the 4th cup of broth. In fact, it was a tad more liquid than i like with the 3. But it didnt take away from flavour.
    Would make it again for sure!

    1. Hey Penelope,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  16. Love this recipe! I’m coming back to it a second time, and wondering if I only have dried beans on hand, do you think it would work to just add them with the beef? I may give it a try tomorrow!

    1. Hey Becca,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! I think you need to cook the beans first. xTieghan

  17. 5 stars
    Made this yesterday on a cool summer day. I opted to make it on my stove top in a Dutch oven for a couple hours and it was yummy. We had some pita bread I scooped up every last drop in my bowl with. Really I’m a closeted half baked harvest fan. I’ve been making your recipes for years and I just forget to post and shot out, keep all these great recipes coming! I love having your recipes to make my meal time delicious.

    1. Hey DyAnn,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

    1. Hey Tracy,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

  18. 5 stars
    Made this for the first time last night. Ate some again today. Healthy. Taste amazing. Definitely added to our rotation.

    Thank you, as always, Tieghan!

    1. Hey Hayley,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  19. Just made this for a new Mom and she said she literally cried it was so good 🙂 Everyone I’ve made this for has loved it…including children. Thank you, Tieghan!

    1. Hey Carrie,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  20. 5 stars
    Great recipe! Love all of the fresh herbs! I did change out the beef for lamb. Can’t wait to make it again! Thank you for all of your creative recipes!

    1. Hey Genevieve,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  21. 5 stars
    I tried it ! This was good as hell and the use of mainly fresh herbs gave it a Unique natural flavor and I liked the fact that I didn’t have to use a whole bunch of extra seasonings (or extra salt) to get a nice flavor. Makes me want to experiment more with herbs lol

  22. 5 stars
    Incredible. The kind of recipes that’s almost too delicious (and easy, to boot!) to eat more than once a season. Absolute yum. Do not skimp on the lemon zest.

    1. Hey Amanda,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  23. 5 stars
    We LOVED this. My husband is from the Middle East and said the flavors are perfect. Made the oven version – soaked the beef in red wine the night before and it was like butter, then could use some of the wine in addition to the beef stock. Used Greek yogurt instead of cheese for topping, which was great. Perfect perfect. Thank you Tieghan!

  24. 4 stars
    I really loved this recipe, and regularly cook a lot of your recipes and love them! A lot of unnecessary negative comments. Thank you for your amazing posts!

    1. Hey Michele,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  25. 5 stars
    I love love LOVE this recipe! It is so vibrant and bright tasting – quite the opposite from a deep earthy traditional beef stew. The sauce turned out a little thinner than I wanted (probably because I used a pressure cooker?), but who cares? It was SO delicious. I made a little more than the recipe called for so I have leftovers for the weekend waiting for me – I’m sure the flavours will be beautifully melded by then. Thank you for converting my daughter to loving beef stew – this is her new favourite dish!

    1. Hey Adele,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

  26. 5 stars
    This stew is so good!!! I loved all the flavor from the herbs, and it came together so quickly and easily. Definitely adding this to my regular dinner rotation.

    1. Hey Erica,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

  27. 5 stars
    Phenomenal! Love the flavor. I started by halving the recipe because there are only three of us (and one is only 1yr) and I wasn’t sure. …I should have made the whole 3lbs! My husband asked me to make more next time. I also love that the spinach blends in so nicely, making it an easy, healthy meal.

    1. Hey Courtney,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

  28. 5 stars
    My husband and I very rarely make soups/stews at home but we’re so glad we decided to try this one out! It was delicious!

  29. 5 stars
    I could not for the life of me find fire-roasted tomatoes, but despite that, it was utterly delicious! I used my le Creuset dutch oven to sear the meat and cook it in the oven. I took your advice and served it with rice and naan, and put a bowl of crumbled goat cheese on the table. Be warned though, it only serves six normal people. My 21-year old son (built like a stick with hollow legs) ate half the pot. Zero leftovers, to my dismay.

    1. Hey Roscoe,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  30. wow.. what an amazing dish!! It is now going to be a frequent dinner in our house, I even sent the recipe out to friends and family so they don’t miss out! Persian inspired describes it perfectly… a friend of mines mom who is Persian, would make the best stews that I always wished I could make.. and this defiantly reminds me of her cooking! Great job! Thank you for sharing

  31. 5 stars
    Love love love this recipe! I’m a single 26 year old and am a huge fan of making “freezable” meals that are yummy reheated. I typically stock my fridge with around 3 different meals at a time so that I can have options when dinner time rolls around…

    I made 1 change and made easy chicken meatballs instead (ground chicken, garlic, bread crumbs, egg) because I try to avoid too much red meat. They paired perfectly with the meal!

  32. 5 stars
    Unbelievable!!! This was so amazing! I’ve got to admit, reading some of the other comments of people complaining that you called this “Persian Inspired” made me feel bad at how critical people can be. Back to the recipe! Wow-e-wow! I made this Crockpot style and I wish I would’ve taken a picture cause I think you would’ve been proud bc all your recipes are so beautiful! This measured up! But I’d like to share what I did differently. Because I’m Persian and have made Gormeh Sabzi many times, I decided to fry my herbs with a pinch of dried fenugreek before added it to the crockpot for the last hour of cooking. I also added 5 dried limes and the 3 friends we had over for dinner all went back for not just seconds, but thirds!! All compliments to you for this amazing recipe!! Thank you and always remember haters gonna hate!

  33. 5 stars
    Great stew. It was super easy and the whole family loved it. I did the slow cooker version. Served with some olives and naan. The only thing I would change next time would be a little less lemon.

  34. 5 stars
    Love this recipe!! It’s different than what I usually make but uses a bunch of kitchen staples so I don’t have to run all over town trying to find a special ingredient. I didn’t follow the recipe exactly and ended up adding wayyyyy too much lemon. It’s still very good but any ideas on what I can add to tone down the lemon and make it a little heartier?

    1. Hey Anna,
      I am so glad the recipe was enjoyed, thanks so much for giving it a try! I would just reduce the lemon. xTieghan

  35. 5 stars
    I loved all the fresh herbs in this recipe (plus I loved having extra around for other recipes to add a little pizzazz). This whole combination was such a refreshing change from the standard stew.

    1. Hey Stevie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  36. 5 stars
    This was delicious and tasted different from other beef stews I’ve made. I’ll definitely be making it again.

  37. 5 stars
    This was just so awesome. Rave reviews!

    You should make your next cookbook on international inspired dishes.
    Thank you for your recipes!!!

  38. 5 stars
    Oh my goodness, what an amazing dish! We made this for dinner this week and it’s amazing. While I was a little unsure about the fresh mint, I decided to try it and I’m very happy that I did. Fantastic meal!

  39. Hi! This recipe sounds amazing! Was going to make it today via slow cooker, but just realized I do not have any fire roasted diced tomatoes! Do you think regular diced tomatoes would do the trick? Thanks! Enjoy all your recipes!

    1. Hey Kelsey,
      Yes, those will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. One of my favorite recipes! I love all the herbs and the beef is so tender. I used the crockpot & I’ve made it twice now, one with regular diced tomato and subbed the beans with red beans and the second with the fire-roasted and used white beans. I prefer the red bean version w. extra spinach… because HEALTH!. I omitted the cheese both times. I also made Tahdig (Persian crusted rice), and it was so delicious!
    My Persian friend would make Ghormeh Sabzi when we lived in the same city and craved it recently after we both moved away to the opposite end of the US. I was craving Ghormeh and decided to try your recipe. Your recipe will be added to our regular meal rotation. Delicious delicious delicious!

    Thank you!
    A

  41. 5 stars
    Thank you for this wonderful recipe. It’s cold and snowy here in DC so this was perfect. I followed the directions exactly except for the herbs. I had only fresh parsley and cilantro. Served over rice with feta. This stew is hearty but surprisingly light. We loved it. This is a keeper for sure (and super easy too)

  42. 5 stars
    I’ve made both this stew and the vegan version with chickpeas only and then made another version with chicken and pinto beans (with shredded carrots, ripe tomatoes, and extra herbs). We LOVE this mix of herbs, seems to be a pretty forgiving recipe! So nice for a change of pace. 😁

  43. 5 stars
    Cooking this for lunch today, and so excited! My dad is from Iran, so we always have saffron on hand, so I added (more than) a pinch and I am using lamb instead of beef. I just wanted to suggest you making tahdig to eat with this stew…you will love it! I cook my tahdig with potatoes (I’m still half-American 🙂 ) and it’s yummy! Thank you for sharing this recipe!

  44. Tieghan- this looks amazing! I actually have all these ingredients home to make it so we’re having it for dinner tonight, but question on the beans! I only have fried beans so I’m going to cook them up, but would garbanzo work or so you recommend a more buttery white bean like the great northern? Thanks!!

    1. Hey Danielle,
      Really any bean that you like would work here. I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan

  45. 5 stars
    Made this last night and WOW, so incredible!! The fresh herbs and lemon brighten up the dish! We added freshly grated Parmesan on top for the cheese and served over basmati rice. Will be making again ASAP! Perfect for chilly Pittsburgh nights.

    1. Hey Nicole,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

    1. Hey Carrie,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  46. 5 stars
    My entire family loved this! The fresh herbs really make this brighter than the stew I usually make. I had both feta and goat cheese so everyone used their favorite. Thank you for another delicious recipe!

  47. Hi, I’m eager to try this. Did you use canned white beans (cannellni) or beans that need to be soaked? Thanks

    1. Hey there,
      I used canned white beans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. 5 stars
    I have this simmering away for dinner and it smells and tastes soooooooo good! I love how adventurous you are with your spices. This is the perfect way to use up the fresh herbs we get from the CSA. Thanks for sharing these recipes with us and stretching our family’s palate with new flavors and inspirations.

    1. Hey Marilu,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

    1. Hey Kate,
      I haven’t tried this with lamb, but I think it would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. Seems to be with limited experience to name this a Persian-inspired dish. For it to be remotely close to taking on any sort of inspiration it would need much more than turmeric as a spice. Naming it Middle Eastern-inspired would do your knowledge and experience better justice. It’s far too specific despite your efforts in emphasising your intention, and has clearly offended many Persians whose culture is centred around food. This not only affects their perception of your level of professionalism, but those who are non-Persian and agree.

    1. HI there! I was inspired by a Persian recipe when creating this dish! That is why I named it as I did. I hope you understand! xTieghan

  50. 4 stars
    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.

    1. 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

  51. 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

    1. 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

  52. 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?

    1. 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

  53. 5 stars
    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

  54. 5 stars
    I HAVE MADE THIS 3X NOW. LOVE IT. And have recommended it to friends too,
    Will continue to have it in my rotation. 🙂

  55. 5 stars
    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!!

  56. 5 stars
    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.

    1. Hey Bernadette,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  57. 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.

    1. 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

    1. Hey Diane,
      You sure can! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  58. 5 stars
    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.

  59. 5 stars
    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 🙂

  60. 5 stars
    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!

  61. 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!

    1. 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

  62. 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”?

    1. 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

  63. 5 stars
    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!

    1. 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

  64. 5 stars
    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!!

  65. 5 stars
    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.

    1. Hey Lisa,
      Yes I would recommend that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  66. 5 stars
    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!

  67. 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!

  68. 5 stars
    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.

  69. 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!!

    1. 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

  70. 5 stars
    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!

    1. Aw that is seriously so amazing to hear, Shannon! I hope you continue to enjoy my recipes! xTieghan

  71. 5 stars
    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.

    1. Aw that sounds like such a sweet night! I am really glad this recipe turned out so well for you! xTieghan

  72. 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!

  73. 5 stars
    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!!!!

    1. Hi Ashley,
      I would keep everything the same. I hope you love the recipe, please let me know if you have any other questions!

  74. 5 stars
    I’m literally eating this as I leave this message. This is beyond delicious. My family can’t get enough. Thank you so much!

  75. 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!!!

    1. 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

  76. 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!

    1. 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

  77. 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!

    1. 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

  78. 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

    1. 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

  79. 5 stars
    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.

    1. 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

    1. 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

  80. 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!

    1. 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

  81. 5 stars
    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!

  82. 5 stars
    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!

  83. 5 stars
    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….

  84. 5 stars
    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!

  85. 5 stars
    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!

  86. 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!

  87. 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!

  88. 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!

    1. I am so glad this turned out so well for you Emma! Thank you SO much for continuing to try my recipes! xTieghan

  89. 5 stars
    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!

  90. 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

    1. 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

  91. 3 stars
    This tasted delicious, but using the Instant Pot this came out wayyy too soupy. I suggest reducing the beef brother by about half.

    1. Hi Nick! I am really sorry about that! Please let me know if there are any questions I could answer for you! xTieghan

  92. 5 stars
    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!

  93. 4 stars
    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.

  94. 5 stars
    This was absolutely perfect to come home to on a cold Monday night! The beef was tender and the flavors were amazing. Next time I will add kale instead of spinach, and maybe a little less beef broth (I used 3 cups and I would’ve liked it thicker). Can’t wait to have for lunches this whole week. I also second the comments about the meatloaf- yes please on that recipe!!! I LOVE meatload and always forget about making it, but would try yours in an instant.

  95. 5 stars
    I never leave comments, but had to on this recipe. This is one of the most delicious stews I’ve ever had! I subbed fire roasted diced tomatoes for fire roasted crush tomatoes and used brown basmati rice. Hot damn! This flavor profile is amazing!!!!! Thank you for sharing this gem with us all!

    1. Wow that is so amazing! Thank you so much for trying this and leaving a comment! I am so glad to hear this! xTieghan

    1. Hey Jamie! Yes, I am sure that will be great. Just adjust the cooking time accordingly. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  96. 5 stars
    Hey just wondering how long this would last in fridge or would I best to freeze when preparing in advance? Thanks

    1. Hey Eleanor! This keeps well for up to 4 days in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  97. this looks delicious. Quick question on the IP directions – after the 35 minute pressure cooking do you release the pressure manually or let it release naturally? (Sorry if I missed this in the directions.)

    1. Hey Cheri! You can do either or, but I usually do a quick release. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Alexandra! No need to strain the tomatoes, leave the juice in. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  98. 5 stars
    This stew is just amazing and the fresh herbs really come out in the end!! So impressive! We loved it here at the house and this will be a regular! Thank you!

    1. Hi Kathy! That is what I am talking about haha!! Thank you so much for trying this, I am really glad you all enjoyed it! xTieghan

  99. 5 stars
    We made this tonight- it was the perfect comfort food and I rarely eat beef! The herbs added so much dimension to the dish, it was exquisite! This meal will enter the dinner rotation throughout our snowy New England winter!!! Thank you so much!!!!

    1. Hi Olga! If you have Instagram feel free to tag me so I can see it!! I am so glad you enjoyed this recipe! Thank you! xTieghan

  100. Can we ask you to please rethink your stance on meatloaf? I’m pretty confident you can make any dish look good in a picture and I REALLY need some new meatloaf ideas! 🙂

  101. Hi Tieghan, this looks delicious! Do you think the white beans could be swapped for chickpeas like you had in your vegetarian version?

    1. Hey Kristin! Yes, chickpeas will be delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  102. Its a little sad how many people are leaving mean comments. She never once said it was an authentic Persian dish, she clearly states that it is Persian “inspired”. Tieghen has definitely become one of my go to’s when I am looking for a delicious recipe with simple instructions. Can’t wait to try this for dinner tomorrow!

    1. Hi Maria! I would use 2 pounds of boneless, skinless chicken thigh or breast. What method are you cooking? If using the instant pot, cook on high pressure for 8-10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  103. 5 stars
    I made this Persian “inspired” stew and it was delicious! The family loved it. I cooked it on my Traeger for around 6 hours until the meat was tender. I will be making this again.

  104. 5 stars
    I love this recipe. I did add saffron since I had it in the pantry but didn’t add turmeric since I didn’t have it on hand. I cooked it in the oven and the meat just melted in your mouth. Definitely making it again!!!

  105. 4 stars
    This was delicious and so easy. I was lazy and roasted my beef in the oven for 5-10 minutes to “sear” it, skipped the beans and spinach because I didn’t have them and served it over quinoa. It was perfectly balanced and fragrant. Thank you!

  106. I personally am dying for a HG Tiegan inspired meatloaf. I love seeing the mundane made glorious and you are just the woman who can do it. You could always call it Ugly Delicious Meatloaf. Btw, love this stew rx as i don’t care for dried limes and don’t destroy my herbs by frying them. Just sayin.

  107. This is not the Persia herb stew, you slaughtered Persian herb stew! You made this up yourself so all the credit is yours , please put your name on it and don’t call it Persian herb stew, because it has nothing to do with that .

  108. ‘‘Tis is not the Persian vegetable stew, the way you make it is not going to be tasty, this is your creation please don’t call it Persian stew, so put your name on it.

    1. Hi Minoo. I am not exactly sure what you are saying here, but my name is on the recipe. I chose to say it was inspired by a Persian stew, because it was. Thank you! xTieghan

  109. Every recipe you post looks amazing. You inspire me to cook more and I check this blog every week like its the newspaper lol. Thanks so much!

    1. Hi Erin, I always use quick release, but you can use whichever method you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  110. Omg I will never make my old stew recipe again this was over the top delicious!! Such amazing flavor. It’s just the two of us so I have lots of leftovers I can freeze for later! Definitely going in a rotation! I’m also cooking my way through your new cookbook and LOVE it! Thank you for all these amazing dishes. I’m going out tomorrow to buy your first book I’m on a roll with great meals!

    1. Haha aw I am so glad you loved this!! Thank you so much Corinne! and wow I hope you love the book! Lmk! xTieghan

    1. Hi Jack! I always prefer a low and slow cooking time of the slow cooker with beef recipes, but honest each of these methods are great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Kate! Lamb will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  111. This looks AMAZING! Question, do you ever use the Instant Pot as a slow cooker? I got the slow cooker lid for it but wanted to know if used as a slow cooker if it developed the flavors as well as a traditional slow cooker

    1. Hi Jenn! I have not used my Instant Pot as a slow cooker, I’m sorry! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  112. To Michael J
    She clearly states that this is Persian “inspired”, never once did she claim it was truly authentic.
    Your negativity is really sad-

  113. Love all of your recipes and make them often, but as an Iranian who LOVES cooking Persian food, this is not Persian at all. Sounds very yummy, but I don’t think its fair to present it as a Persian dish.

    1. Hi Kim! I was inspired by a Persian recipe when creating this dish! That is why I named it as I did. I hope you understand! xTieghan

  114. 5 stars
    A fun, bit different beef stew. Love all the herbs. Will swap out the cheese choice, though. I imagine you’ll correct the “cranberry” inclusion…

  115. Two questions:
    1. Step 3 the Instant Pot directions says to ” Boil 8-10 minutes until the cranberries burst and the sauce thickens slightly.” but I don’t see cranberries on the ingredients list nor is it in the stove directions. Are there cranberries in this dish?
    2. On the Instant Pot directions Step 2 do we release the pressure manually or let it do so slowly?
    Thanks so much.

    1. Hi Gigi! The cranberries where a typo, recipe all fixed! You can use the manual release once the stew has finished cooking.
      Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  116. I’m sorry, but you have bastardised the greatest of all Iranian meals. Please look up Gormeh Sabzi. You are not frying the herbs, adding dried limes or using fenugreek. You have made beef stew, but certainly not Persian beef stew – Gormeh Sabzi.

    1. Hi Michael! I am really sorry you feel this way. I know it is not the same, that is why I stated that it is inspired by. Please let me know if there is anything else I can help you with! xTieghan

  117. Hi! I’m so excited to make this! One question, in the Instant Pot directions, at the end it says to sauté until the cranberries burst…but I didn’t see cranberries in the ingredients list. Thank you! Love all your recipes!

  118. 5 stars
    Looks great! Many are asking about the cranberries in the Instant pot version. We are all perplexed. Guide us?!

  119. It will not hurt my feelings if no one ever shares another meat loaf or another meat ball recipe. I just can’t do either of them. I don’t even look at a recipe with those names. HAHA!! I think it is the texture thing. I get a lump in my throat just thinking of eating them.

  120. 2 questions!

    1. Can you sub kale for spinach and have a similar effect? I’m more of a kale than spinach girl..
    2. This is a general question… if I’m one of those sad people who don’t really care for cilantro, is there a best practice for substituting that herb in recipes (or is it better just not to add)?

    Literally a die hard fan of your recipes. Come to Nashville and be my cozy meal friend lol.

    1. Hi Lauren! Kale will be delicious. For the cilantro, I would replace it with either fresh basil or additional parsley, but be sure to use the herbs to your personal taste so that it’s not too overpowering. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  121. I can’t wait to make this! Quick question, step 3 for Instant Pot instructions says to boil until the cranberries burst-I think this is a typo Since I don’t see cranberries listed in ingredients but I wanted to check if there is a different ingredient that needs to burst?
    I look forward to your recipes in my inbox everyday, thanks for such great work!!

    1. Hi Alison, So sorry, just a typo. I have fixed the recipe and it reads correctly now. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Wendy! So sorry, the cranberries are a typo. I have fixed the recipe and it reads correctly now. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi!! So sorry, the cranberries is a typo. I have fixed the recipe and it reads correctly now. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan