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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.
Hi there! If you were to add saffron, how much would you add? Thank you!
This was absolutely delicious – huge hit with the whole family, including my 2.5 year old! Quick question – is there a way to turn this into a freezer meal without losing the freshness from the herbs? Would love to make this for a friend who is expecting!
Hi Laura! Thanks so much for trying out the recipe! Love to hear you enjoyed it! xT
Another hit! We skipped the cheese but added a squeeze lemon to our bowls – delicious! Also braised the roast whole and shredded at the end 👌🏻
Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
I want to try this without cubing the meat. Just browning on the stove ,whole,then into the crockpot. I could just shred the meat at the end of cooking with a fork and use it that way? Just wanted to run it by someone. Should turnout ok yes?
Hi there! Yes I think that should work just fine! xT
Made this tonight and loved it! So did my kids. I had to make a few mods based on what I had (like plain yogurt instead of goat cheese) and it was great!
Will definitely make again. 🙂
Thank you so so much! Love to hear this recipe was enjoyed! xT
I am very excited to try this recipe! How would you go about making this a freezer meal? Cooking everything and then freezing it or putting all the ingredients together but not cooking and freezing it in a bag?
Hi Natalie,
I would go ahead and cook the whole meal and freeze, just leave the rice for the day off! I hope this helps! xx
I rarely leave reviews, but felt like I had to for this recipe. It is soooo good. I added a little cinnamon and brown sugar for a bit more depth of flavor and it was wonderful. I did the Instant Pot recipe and was surprised at how tender the beef was. Great for leftovers, too!
Thank you so much Hannah! xT
Made this last night and it was delicious! I did not have all the herbs (dill and chives) and feta cheese. It still turned out great! It’s very hearty and perfect for chilly nights. I knew the kids would not care for the spinach and other things so my husband recommended blending the soup part with all the veggies and puting the beef after … They all loved it!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
If I have saffron when do I add the punch?
I e made this a handful of times and typical of me and usually missing one or two ingredients. However, even with that it always turns out amazing! Today I happen to have all the ingredients and my daughter-in-law (to-be) is coming over for dinner for the first time, and I cannot wait to share this with her! I love her and want her to feel enveloped in love as well, and I feel like this meal is just the meal for that! Wish me luck in winning her over for grand babies as my son likes to jest that he doesn’t want them. Lol. Only have to convince her! 🙂
Geez I should have proof read my comment. Sorry lol
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT
This was insanely good! I didn’t have 6hrs so I made it with beef mince in a pot on the stove, and it was amazing, will definitely make it again with the proper beef 10/10
Hi April,
Fantastic!! I appreciate you making this dish and sharing your feedback, so glad to hear it was enjoyed! xT
This was so good! I had just made beef broth and this was the best way to use it. I also added a few splashes of red wine and did add the the lemon juice, but not the zest. I had feta (goat milk) and it was perfect served on top. Will definitely be making this again!
Hey Crystal,
Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx
Love this recipe. I make it all the time. I have started adding like half a cup of red wine and omitting the lemon. Just a personal preference.
Hey Camden,
Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
I am clearly in the minority here, but I found this to be too sour when made as directed. I added some honey, cinnamon (and a little baking soda), and that fixed the problem for me (this is clearly a problem with my tastes as nobody else mentioned this issue). After my tweaks, this was absolutely fantastic. Next time I will use less lemon juice and maybe a different brand of tomatoes.
Hey Djienne,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
My husband enjoyed this dish! I agree with adding the cinnamon and honey! It made the dish a lot better! Thank you!
Thanks for all your recipes HBH! They are my go-to!
Thanks so much Liz! So glad you enjoyed the recipe! xT
Agreed! I did your suggestion of the honey (about 1/2 TBS) and a sprinkle of cinnamon and it made it better. I agree, next time I’ll just do a little bit of zest or half the juice but not both.
Thanks so much for sharing Kit!!
This was delicious!
Hi Karla,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx