Delicious & Easy

Warm and Comforting Persian-Inspired Beef Stew Recipe

This is an amazing and easy Persian stew recipe that comes to us from Neda Feraji, owner of Ossum Bone Broth. Feraji is all about using ingredients that are convenient to get and probably already in your kitchen. You can be flexible with how you prepare this dish, meaning you can make it in an Instant Pot, slow cooker, or opt for the long, slow simmer on the stovetop. No matter which way you cook it, the warming, earthy, and restorative flavors will have you craving another bowl in no time.

Ingredients for

Warm and Comforting Persian-Inspired Beef Stew Recipe

  • 5 tablespoons oil, separated (EVOO, grapeseed, vegetable, or canola)
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 1 pound beef, cubed
  • 2 medium tomatoes, chopped
  • 1 15-ounce can diced tomatoes
  • 4 cups of Ossum Bone Broth*
  • 1/2 cup yellow split peas, cleaned, washed
  • Juice of 1 lime
  • 2 potatoes, optional 

* see Frequently Asked Questions for substitutions.

SERVES 6

Instructions for

Warm and Comforting Persian-Inspired Beef Stew Recipe

Note: You can make this recipe in an Instant Pot, slow cooker, or stovetop. If you're using an Instant Pot or the stovetop, this recipe can be prepared all in one pot. If you're using a slow cooker, sauté ingredients and brown meat in a large pot separately before transferring to the slow cooker.

  1. Add 3 tablespoons of oil to the Instant Pot or a preheated dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 3 to 5 minutes. Add minced garlic and sauté for 2 more minutes. Stir in turmeric and sauté for another minute until fragrant. Remove from the pan and set aside.
  2. Season meat with a little salt and pepper and add to the pot to sear and brown on all sides, turning occasionally until the pieces are cooked through, about 8 to 10 minutes.
  3. If you're preparing this recipe in an instant pot or on the stovetop, keep all the ingredients in the pot. If you're using a slow cooker, transfer everything into the slow cooker before adding the remaining wet ingredients.
  4. Stir in sautéed onion and garlic, fresh chopped tomatoes, and 1 can of diced tomato. Mix in 3 ½ to 4 cups of bone broth, yellow peas, and lime juice.
  5. In the Instant Pot, pressure cook on low for 90 minutes. If cooking covered on the stovetop or in a slow cooker, plan to let this simmer for about 2 hours on low heat.
  6. Optional step for garnish: While the stew is stewing, julienne-slice potatoes about a ¼-inch thick so they look like skinny French fries. Add about 2 tablespoons of oil to a frying pan and shallow fry potatoes in batches so they are not overcrowded in the pan while turning occasionally until they're crispy on all sides. Set aside.  
  7. Once the stew is ready, season with additional salt and pepper to taste. This dish is perfect in a bowl on its own but also great poured over rice or cooked lentils. Top with optional potato fries to serve.

Frequently asked

Questions About This Recipe

What grass-fed beef cuts are best to use for stew?

Grass-fed beef is sometimes known for being tougher or more challenging to cook but it really comes down to selecting the best cuts for the preparation. Stews are generally forgiving with more economical pieces of meat but ideal cuts for a stew will also have a little marbling, making a cubed up piece of brisket or a chuck steak perfect for this recipe  

Can you make this with chicken?

Yes, you can easily interchange chicken and chicken broth with this recipe and expect an excellent result.

Can you make this recipe with homemade bone broth or a pre-made bone broth from a different brand?

Ossum Bone Broth is an artisanal, locally-made product that is perfectly pre-spiced for this recipe, but the answer here is also yes. If you’re using an alternative bone broth, add 1 teaspoon of cumin and ¼ teaspoon of cinnamon to the recipe step with turmeric and the sautéed onions. This will help enhance those crave-worthy, rich and earthy, Persian-inspired flavors.

Final

Notes & Thoughts

Editor’s Recipe Notes: Yellow split peas were a challenge to hunt down when I went to test and photograph this recipe. They are also known commonly as toor dal or split pigeon peas. Strategically, I know they can always be found at Vine Ripe Market because I’m always looking for excuses to get big wheels of their fresh Tandori Bread from the bakery. To top a flatbread off like it is here in the photo: Melt a stick of butter and while it’s still hot, mix a small handful's worth of minced ginger, garlic, scallions, cilantro, and ¼ teaspoon of cumin. Stir in salt, fresh cracked black pepper, a dash of turmeric, lime zest, black sesame seeds, and red pepper flakes to taste. Brush this on hand-torn and toasted hunks of Tandori Bread with a pastry brush or the back of a spoon. 

Use leftover compound butter on future toasts, to scramble eggs, on baked potatoes or roasted root vegetables, and it’s an ultimate topping to baste on grilled meats or vegetables. Generally, compound butter can be refrigerated in an airtight container for up to two weeks. Line the container with a small sheet of parchment paper to make it easy to handle. Once hardened, cube up compound butter to freeze in an air-tight container for up to a year. With endless variations and iterations, making a compound butter is a delicious way to use up and preserve herbaceous things before they are about to go bad. Try making up new compound butter flavors with whatever herbs and vegetables need to be eaten and you’ll find it’s a handy and flexible trick to reducing food waste that even works with your favorite plant-based butter alternative.