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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.
I’m not a great cook and I’m trying to catch up teaching myself as I didn’t learn growing up. I cannot believe how delicious my first attempt at this was. What an amazing meal, and it made enough that I get to eat it all week!
Hey Becky,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Loved this dish! So tender and scrumptious. Everyone enjoyed it immensely.
Hey Rhonda,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
I’ve made this stew twice now and the flavours are delicious, but my beef never ends up tender like in your pictures, more just like cooked chunks of beef. Do you know what I could be doing wrong? Would it help if I only added 1 cup of broth and added the rest later?
Hey Caitlin,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed! What kind of beef are you using? Is it possible your beef chunks are too large? Try cutting them into smaller cubes, that should help! ❄️ xx
hello
i like your recipies which you share
Thanks so much!
Hi Tieghan, I’m planning to make this as my entry for our cook off, which we host every year. Because we’re hosting I like to make my dish ahead of time (a day or two) and reheat for the competition. Hoping you can give some pointers on how best to do this and keep it fresh tasting. I will most likely choose to make this using the stove top method.
Thanks
Paula
Hi Paula,
I would just follow the recipe as written and then reheat on low the day of serving, that should work well for you! Please let me know if you have any other questions! xT
Here in Alberta we’ve already got snow and frigid temps, so this was exactly the kind of meal I was looking to make for a Sunday night dinner. I didn’t have fire roasted tomatoes, only regular diced, and had to use dry dill, but added some fresh ginger and cinnamon and it was delicious! Really warms you right to your bones ❤️
Hey Heather,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
With all the great reviews I was very excited to try this recipe but was sadly close to inedible. I used the instant pot recipe and even with the reduced amount of broth it was watery like a soup not stew consistency despite increasing boil time etc. Flavours were also just very off. Not sure what I did wrong….maybe slow cooker or stovetop is way to go with this one but not willing to try again sadly
Hi Carly,
Thanks for giving this recipe a try, so sorry it did not turn out for you! Was there anything you may have adjusted? Please let me know how I can help! xT
Teighan, this is PHENOMENAL! I was looking for a beef stew that wasn’t traditional and this seriously exceeded my expectations. I forgot the spinach at the end, but I added some smoked paprika and a dash of cinnamon to the spices and oh man- it really gave it depth. Will definitely be making this again and again!!
Hey Sarah,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
I subbed lentils for the white beans because my doc took away my beans due to intestinal issues. It worked great! However I will be making this to the letter in the future. I appreciate just how many recipes you develop that those of us with restrictions can have and or make easy swaps. You are greatly appreciated.
Hey Laurel,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! So great that the lentils worked well for you! xx
My beef was definitely done by 4 hours on low. Glad I checked because it was getting tough! I know slow cookers can vary so my advice would be to check your roast at approx 4 hours to avoid over cooking. This was really yummy and cozy! I added chickpeas and a few more veggies.
Hey Emma,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Thoughts on using dried herbs?
Hey Kristin,
Dried herbs will work for you, for every 1 tablespoon of fresh herbs I would use 1 teaspoon of dried herbs. I hope you love the recipe! xT
Hi! If I half the recipe, does it change the time in which the beef cooks in the oven? Looking forward to making this!!
Hi Nelley,
I would keep the cook time the same so it remains tender:) Please let me know if you give this recipe a try, I hope you love it! xx
Hi Teighan! Wonder if this would work okay with black beans instead of the white? Trying to save a trip to the grocery store lol!
Hey Emily,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xxT
SO GOOD!
My family is Persian and this tastes so similar to our fesenjoon! Making this again!!
Hi Susan,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Is beef shoulder okay to use?
Hi Erin,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xx