Ghormeh Sabzi (Herb Stew) - Dairy & Nut Free

Instructions

1. 1Measure 1 cup of kidney beans and soak them in water overnight. The next day, drain the soaked kidney beans.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add 3 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of beef stew meat and brown it on all sides, about 5-7 minutes total. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion, chopped, to the same pot. Cook, stirring often, until the onion is softened and translucent, about 5-7 minutes. Add 1 teaspoon of turmeric and cook, stirring constantly, for 1 minute more until fragrant.
4. 4Add the drained 1 cup of kidney beans, 2 cups of fresh parsley (chopped), 1 cup of fresh cilantro (chopped), 2 cups of fresh spinach, and 2 tablespoons of dried fenugreek leaves to the pot. Cook, stirring occasionally, for 5-7 minutes, until the greens have wilted.
5. 5Return the browned about 680 g of beef stew meat to the pot. Add the 3 whole dried limes. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
6. 6Pour in enough water to cover the meat and vegetables, about 4-6 cups. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a simmer. Once simmering, reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and cook for 2 hours, or until the beef is very tender. The stew is ready when the beef easily pulls apart with a fork.
7. 7Taste the stew and adjust the seasoning with additional salt and pepper if needed. Carefully remove and discard the 3 whole dried limes before serving.
8. 8Serve the Ghormeh Sabzi hot over the 4 cups of cooked rice.

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