Ingredients and Weight:
- Beef chuck roast, 2 lbs.
- Onion, 1 medium, chopped
- Dried fenugreek leaves, 1 tbsp
- Dried Persian limes, 2, pricked
- Fresh cilantro, 1 cup, chopped
- Fresh parsley, 1 cup, chopped
- Fresh chives, 1/2 cup, chopped
- Fresh spinach, 1 lb, washed and chopped
- Green beans, 1 lb, trimmed
- Kidney beans, 1 can (15 oz), drained and rinsed
- Vegetable broth, 4 cups
- Olive oil, 1 tbsp
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
2 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large Dutch oven or pot, brown the beef in the olive oil over medium heat. Remove the beef and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes. Stir in the fenugreek and Persian limes.
- Return the beef to the pot and add the cilantro, parsley, chives, spinach, green beans, kidney beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes, or until the beef is tender.
- Serve hot with rice or flatbread.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Savory and aromatic with a balance of herbs and spices
- Tender beef and colorful vegetables
- Comforting and hearty
- Can be tailored to American tastes by reducing the amount of fenugreek and Persian limes
- Suitable for a festive occasion or a cozy family meal
User Comments:
- "This stew is absolutely delicious! The flavors are so complex and well-balanced."
- "The beef was so tender and the vegetables were perfectly cooked."
- "I love the addition of the kidney beans, it gives the stew a nice protein boost."
- "This is one of my favorite Persian dishes. It's always a hit with my family and friends."
- "I highly recommend this stew to anyone who loves Persian cuisine or is looking for a flavorful and comforting dish."
Special Precautions and Tips:
- To make the Persian limes, puncture them with a fork or knife to allow the juice to escape.
- If you can't find Persian limes, you can substitute regular limes, but reduce the amount to 1.
- If the stew is too thick, you can add more vegetable broth.
- This stew can be made ahead of time and reheated when ready to serve.
