Persian Beef Stew

Ingredient List

• 1.3kg beef chuck, trimmed and cubed
• Kosher salt and black pepper
• 1/4 cup extra virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced or grated
• 1 tsp turmeric
• 1/2 tsp dried chilli flakes
• 2 tsp lemon zest + 2 tbsp lemon juice
• 3–4 cups low-sodium beef broth
• 1 can diced tomatoes
• 1 can white beans, drained
• 2 cups baby spinach
• 1/2 cup fresh coriander, roughly chopped
• 1/2 cup fresh parsley, roughly chopped
• 1/4 cup fresh dill, roughly chopped
• 1 tbsp chopped chives
• 2 cups cooked basmati rice
• Crumbled feta or goat's cheese, to serve
• Fresh mint, to serve

Directions

1. Preheat the oven to 165°C. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe pan and sear the beef on both sides. Remove to a plate. Add the onion and cook for 5 minutes until soft. Stir in the garlic, turmeric, chilli flakes, and lemon zest and cook until fragrant, about 1 minute.
2. Return the beef to the pan. Pour in 3 cups of broth, the tomatoes, and lemon juice. Season with salt and pepper, cover, and transfer to the oven. Cook for 2.5–3 hours until the beef is tender.
3. Remove from the oven and place over low heat. Stir in the beans, spinach, coriander, parsley, dill, and chives. Simmer for 10–15 minutes until the spinach is wilted and the stew is fragrant. Add the remaining cup of broth if you prefer a thinner consistency.
4. To serve, divide the rice among bowls and ladle the stew over the top. Finish with cheese and fresh herbs.