Beef and Bean Khoresh (Persian Stew)
Ingredients
- 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
Instructions
- 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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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