There’s something magical about the way Persian meals come together: rich, aromatic, and packed with layers of flavor that deepen with time. This Persian beef stew is no exception. It’s a comforting dish that combines tender cubes of stew beef, a vibrant mix of spices, hearty beans, and fresh herbs. What sets it apart is its stunning balance of savory, tangy, and subtly sweet notes—perfectly complemented by the earthy warmth of turmeric, cinnamon, and fenugreek.

Cooked low and slow in a dutch oven, this stew simmers to perfection, with the beef becoming melt-in-your-mouth tender and the beans and greens infusing the broth with freshness. The addition of feta or goat cheese just before serving adds a creamy, salty contrast that brings the entire dish together.

Since we’ve been making this recipe, my family makes this almost three times a month in the winter. It’s such an easy crowd pleaser, as it makes a ton of leftovers, and is bursting with flavor and nutrients. The beans and spinach really make this a nutrient packed dish, perfect for the wintertime to stave off illness. Better than chicken noodle soup, and just as easy!

Equipment

Dutch oven

Ingredients

2 tbsp olive oil
3 lbs stew beef trimmed and cut into cubes
2 brown onions medium
8 garlic cloves
3 cans chopped tomatoes unsalted is best
2 quarts beef broth
2 tbsp beef bouillon better than bouillon is best
4 cans white beans such as Cannellini or Great Northern butter beans, chickpeas, or red kidney beans work well
Zest of two lemons
Juice of half a lemon
1 tsp crushed red pepper flakes
2 tsp turmeric
1 tbsp cinnamon
1 tbsp fenugreek
1 pinch saffron optional
1 tsp dried lime optional
Salt to taste
Pepper to taste
20 oz spinach one regular bag of spinach
4 tbsp dill
4 tbsp chives
1 bunch parsley
1 bunch cilantro
1 tbsp feta or goat cheese For serving

Instructions

Preheat the oven to 325 °F. Season your stew beef with salt and pepper, then brown in batches with olive oil in a dutch oven. Make sure to remove the meat from the pot when they have a nice brown crust. This helps to lock in juicy flavor when they finish cooking in the broth later on.
Meanwhile, slice up your onions and mince your garlic. I also take this time to open up all of my cans and zest my lemons. Once the meat is browned and removed, add your onions to the pot and let them sweat for at least 5 minutes with a pinch of salt. Then, add your garlic, and cook for an additional minute.
Now add some spices: crushed red pepper flakes, turmeric, cinnamon, fenugreek, dried lime, salt, and pepper. Stir into the onions for about 30 seconds, then add in your cans of tomatoes, beef broth, bouillon, lemon zest, juice, saffron, and add the meat back into the pot. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.
Remove from the oven and place over low heat on the stove. 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 more broth or water and bouillon.
Serve with rice or garlic butter naan, and top with feta, more herbs, and crushed red pepper flakes. Enjoy!

This dish can be served just as easily over rice as it can be with warm, buttery cheesy garlic naan, or fluffy mashed potatoes. Savory, rich, and flavorful. Just what the doctor ordered for the holidays. Dig in, and enjoy!