Beef and Bean Khoresh (Persian Stew)

This simple Beef and Bean Khoresh, or Persian Stew, is so flavorful and full of love. Herbs and spice, lean beef, and tender beans and cauliflower make this soulful stew healthful and hearty.

Beef and Bean Khoresh (Persian Stew)

If anyone had ever told me that I would eventually branch out of my comfort zone of New England, southern, and southwestern styles of cooking and go global, I would have never believed them. Never ever ever. I mean, other than the typical dabbles with Chinese and Italian. But first we had a German feast for Christmas, and now we had Sunday dinner in Persia. With this beautiful stew, served with Simple Tumeric Rice with Peas and naan bread, I am now hooked and can’t wait to see where else we’ll go!

Khoresh is a generic term for Persian stew. This Beef and Bean Khoresh is not too far off from a ghormeh sabzi, and if I had added a ton of sauteed herbs it would probably be that. But since I’m new to this and didn’t follow any particular recipe, generic “khoresh” it is. In an effort to lighten this dish up a bit, I used very lean beef which will obviously never get as tender as other cuts. So I added tender beans and cauliflower to counter that. Also, other than 1 little tablespoon flour, this is a clean dish. Beyond delicious, this stew will absolutely grace our Sunday dinner table again.

Beef and Bean Khoresh (Persian Stew)

Beef and Bean Khoresh (Persian Stew)

Beef and Bean Khoresh (Persian Stew)

5 from 1 vote
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Authur: Erica
Servings: 3


  • 3 T extra virgin olive oil divided
  • 1 medium onion diced
  • 1 lb Top Round steak or other lean beef cut into 1-in cubes
  • 1 T all-purpose flour
  • 2 t ground dried coriander
  • 2 t turmeric
  • ½ t cumin
  • ½ c ground cinnamon
  • ½ t kosher salt
  • ¼ t fresh cracked pepper
  • ½ beef bouillon cube
  • 2 ½ c water
  • 1 c finely chopped cauliflower
  • ¼ fresh parsley chopped
  • 1 15.5 oz can kidney beans, drained and rinsed
  • juice of half a lemon


  • In a large saucepan, heat 1 T olive oil over high heat. Add the onion and cook briefly until translucent. Remove onion from the pan and set aside.
  • To the same saucepan, add the remaining 2 T olive oil to the saucepan. Toss the steak with the flour to coat. Add the meat to the pan to brown on all sides.
  • Once meat is browned, add the coriander, turmeric, cumin, and cinnamon, and cook 1 minutes. Add back the onions, and the salt, pepper, 1/2 bouillon cube, and water. Reduce heat to low and simmer 30 minutes. Add the cauliflower and simmer another 30 minutes to the thickness of a thick stew. Add the parsley, beans, and lemon juice. Taste for seasoning and serve. Yields: 3-4 servings.


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