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Persian Beef Stew

by Helen
Yield: 4

Persian Beef Stew

Persian Beef Stew

Delicately spiced Persian beef stew - perfect served on a bed of rice

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 500g Lean Stewing Beef
  • 1 Tbsp Fenugreek
  • 1 Tsp Turmeric
  • 1/2 Tsp Ground Cinnamon
  • 600ml Water
  • 25g Fresh Parsley
  • 25g Fresh Chives
  • 1 Can Kidney Beans
  • 2 Tbsp Lemon Juice
  • Salt & Pepper
  • Rice (to serve)

Instructions

  1. Roughly chop the onion and mince the garlic
  2. Heat 2 tbsp oil in a large, non-stick pan and add the onion, garlic and beef
  3. Cook for 5 minutes, stirring frequently, until the beef has browned on each side
  4. Add the turmeric, fenugreek and cinnamon - stir to coat the meat and cook for 1 minute
  5. Pour in the water and bring to the boil - once boiling, reduce to a simmer and cover the pan
  6. Cook for 40 minutes, stirring frequently
  7. In a separate pan, heat 1 tbsp oil, and add the parsley and chives - cook over medium heat for 3 minutes, stirring frequently
  8. Drain the tin of kidney beans and rinse - then add them to the beef stew with the fried chives and parsley and lemon juice
  9. Season with some salt and pepper
  10. Continue to cook for a further 40 minutes, until the beef is tender
  11. Serve on a bed of rice with some crusty bread (Optional) 

Notes

This recipe is adapted from one of my favourite Josephine Bacon recipes

Nutrition Information


Amount Per Serving Calories 357

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