What is the best cut of beef to use for herb and beef stew?

Beef chuck is the best cut to use for herb and beef stew because it has a good amount of marbling and connective tissue. When cooked slowly over low heat, the beef chuck becomes tender and flavorful, making it ideal for stews. This cut is also generally more affordable than other beef cuts, offering great taste without extra cost.

Can I cook herb and beef stew in an Instant Pot instead of using a slow cooker?

Yes, you can cook herb and beef stew in an Instant Pot. Using the pressure cooker function significantly reduces the cooking time, often to about 30-40 minutes, while still producing tender beef and well-blended flavors. Be sure to brown the beef first using the sauté feature for better depth of flavor before pressure cooking.

When should I add the fresh herbs to the stew for the best flavor?

Fresh herbs should be added near the end of the cooking process, typically in the last 10-15 minutes. This helps preserve their bright, fresh flavor and aroma without overpowering the dish. Adding them too early can cause the herbs to lose their vibrant taste and color.

What herbs are commonly used in a traditional herb and beef stew?

The most common herbs used in a traditional herb and beef stew include cilantro, parsley, and chives. Some recipes also call for saffron for added aroma and subtle flavor, although it is optional due to its expense. These herbs contribute freshness and complexity to the dish.

How should I serve herb and beef stew for the best experience?

Herb and beef stew is best served over steamed rice, such as basmati, which absorbs the flavorful broth well. You can also serve it with quinoa or crusty bread. Adding toppings like crumbled feta or goat cheese on top of the stew adds a nice tangy contrast that complements the savory flavors.

Herb And Beef Stew Recipe With Fragrant Persian Rice

Name: Herb And Beef Stew
Prep time: PT-491615H39M10S
Cook time: PT-491615H19M10S
Total time: PT-491615H19M10S
Cuisine: Persian
Ingredients: – 3 pounds trimmed and cubed beef chuck Provides the main protein base; – 1/4 cup olive oil Used for browning the beef and adding healthy fats; – 1 onion Adds sweetness and aroma to the dish; – 3 cloves of garlic Infuses a robust, savory flavor; – 1 teaspoon turmeric Brings a bright, earthy spice to the base; – 1/2 teaspoon crushed red pepper Adds a subtle kick of heat; – 2 teaspoons lemon zest Contributes a fresh, citrusy note; – Lemon juice (to taste) Brightens the flavors for a zesty finish; – 3 to 4 cups beef broth Helps create the stew’s rich, moist base; – 1 (14-ounce) can of diced tomatoes Adds acidity and depth; – 1 (14-ounce) can of white beans Offers plant-based protein and texture; – 2 cups baby spinach Provides fresh greens for added nutrition; – 1/2 cup fresh cilantro, roughly chopped Brings a burst of herbal freshness; – 1/2 cup fresh parsley, roughly chopped Enhances the aromatic profile; – 1/4 cup fresh dill, roughly chopped Adds a unique, tangy herb note; – 1 tablespoon chopped chives Tops off the stew with a mild onion flavor

Description

🍲 This Persian Herb and Beef Stew blends tender beef with fresh herbs and spices, delivering a deeply satisfying and aromatic meal.
🌿 Paired with fragrant basmati rice, it offers a nutritious and comforting dish that showcases the vibrant flavors of Persian cuisine.

Ingredients

– 3 pounds trimmed and cubed beef chuck Provides the main protein base

– 1/4 cup olive oil Used for browning the beef and adding healthy fats

– 1 onion Adds sweetness and aroma to the dish

– 3 cloves of garlic Infuses a robust, savory flavor

– 1 teaspoon turmeric Brings a bright, earthy spice to the base

– 1/2 teaspoon crushed red pepper Adds a subtle kick of heat

– 2 teaspoons lemon zest Contributes a fresh, citrusy note

– Lemon juice (to taste) Brightens the flavors for a zesty finish

– 3 to 4 cups beef broth Helps create the stew’s rich, moist base

– 1 (14-ounce) can of diced tomatoes Adds acidity and depth

– 1 (14-ounce) can of white beans Offers plant-based protein and texture

– 2 cups baby spinach Provides fresh greens for added nutrition

– 1/2 cup fresh cilantro, roughly chopped Brings a burst of herbal freshness

– 1/2 cup fresh parsley, roughly chopped Enhances the aromatic profile

– 1/4 cup fresh dill, roughly chopped Adds a unique, tangy herb note

– 1 tablespoon chopped chives Tops off the stew with a mild onion flavor

Instructions

1-Getting started with this herb and beef stew is fun and straightforward, beginning with prepping your ingredients for a smooth flow. First, trim and cube 3 pounds of beef chuck, then season and brown it in 1/4 cup olive oil over medium heat until it’s nicely seared. This step builds that essential flavor base, so take your time to get it right.

2-Next, in the same pot, sauté 1 chopped onion and 3 minced garlic cloves until they’re soft and fragrant, about 5 minutes. Add 1 teaspoon turmeric, 1/2 teaspoon crushed red pepper, 2 teaspoons lemon zest, and a splash of lemon juice to create a bright, flavorful mix. For cooking options, you can use a slow cooker, Instant Pot, or oven, each bringing its own charm to the process.

3-Cooking in a Slow Cooker: Pour in 3 to 4 cups beef broth, 1 can of diced tomatoes, and the browned beef, then set your slow cooker to low for 6 to 8 hours. In the last hour, stir in 1 can of white beans, 2 cups baby spinach, and the fresh herbs like 1/2 cup each of cilantro and parsley, 1/4 cup dill, and 1 tablespoon chives. Adjust the broth to get the consistency you want, making it hearty yet not too thick.

4-Using an Instant Pot: For a quicker meal, brown the beef and sauté the aromatics in the Instant Pot first. Add the broth, tomatoes, and beef, then pressure cook for 35 minutes. Once done, release the pressure, stir in the beans, spinach, and herbs, and simmer for 8-10 minutes to let everything blend beautifully.

5-Baking in the Oven: Alternatively, use an oven-safe pot to brown the beef and cook the onion and spices, then add the broth and tomatoes. Cover and braise at 325°F for 2.5 to 3 hours until the beef is tender. In the final steps, add the beans, spinach, and herbs, simmering until the greens wilt for that fresh touch.

6-Remember, tips like browning the beef first really boost the flavor, and adding fresh herbs late keeps their brightness intact. Once ready, serve over steamed basmati rice or quinoa, topped with crumbled feta, goat cheese, and fresh mint for a delightful finish.

Notes

🥘 Browning the beef first develops deeper flavor and improves texture.
🌿 Add fresh herbs and greens near the end of cooking to retain their bright flavors.
🍞 Serve with naan bread or crusty bread for a more filling meal experience.

Prep Time: 20 minutes
Cooking Time: 2.5 to 8 hours depending on method
Cook Time: Varies by method: 6-8h slow cooker, 35m Instant Pot, 2.5-3h oven
Category: Stew
Method: Braising, Slow Cooking, Pressure Cooking
Cuisine: Persian

Nutrition

Serving Size: 1 serving
Calories: 1162
Sugar: 8g
Sodium: 900mg
Fat: 55g
Saturated Fat: 18g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 10g
Protein: 70g
Cholesterol: 160mg

Keywords: Persian Herb and Beef Stew, Beef Stew with Herbs, Fragrant Rice Stew, Persian Beef Stew