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!