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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.
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.
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?
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
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*
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Loved this recipe, thank you! So tasty. It was fresh and flavorful yet hearty.
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
I’m eating this right now and it’s delicious Tiegan! Honestly think it’s better than regular beef stew. Yummy.
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
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
Hi there! Either of those will work just fine 🙂 xTieghan
Amazing! The brightness of the lemon, turmeric, and herbs with the hearty, yet tender, beef is perfect. The whole family loved it.
Hey Jake! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
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!
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!
This was excellent! I love the flavors❣️ I don’t love stew but my family does. I LOVE this version❣️
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.
Hey there,
Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan
Absolutely one of my favorite recipes for a chilly day. Love the flavor! The fresh dill is key 🙂
Hey Julia,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
super soupy with only 3cups of broth. Flavor was bland.
Hey Cassandra,
So sorry this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
This looks sooooooo comforting! Quick question – does the (estimated) calorie count include the rice and cheese?
Hey Michele,
It does, yes! I hope you love the recipe, please let me know if you give it a try! xTieghan
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!
Hey Penelope,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
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!
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