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Iranian Beef Stew

Iranian Beef Stew

Discover the rich flavors of Iranian Beef Stew with sumac and yogurt sauce. Perfect for cozy dinners, this easy recipe brings Persian culinary magic to your table.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup olive oil
  • 4 large onions finely chopped
  • 900 g beef stew meat
  • 1/4 cup sumac
  • 1 large potato peeled and thinly sliced
  • 1 clove garlic minced
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric paste
  • 1 pinch quatre épices
  • 2 cubes beef bouillon
  • 3 cups water
  • cooked rice rice to serve
  • tzatziki sauce sauce to serve

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Sharp knife for chopping
  • Measuring cups and spoons

Method
 

  1. Heat two tablespoons of olive oil in a large pan over medium-high heat and brown the beef in small batches.
  2. Remove the beef and set aside after browning.
  3. Add the remaining olive oil to the pan and cook the onions low and slow for about 20 minutes until caramelized.
  4. Stir in the cinnamon, quatre épices, garlic, and turmeric paste; toast for about five minutes.
  5. Return the beef to the pan, add bouillon cubes and water, cover, and simmer gently for 1 to 1.5 hours.
  6. Stir in the potatoes and sumac, and let the stew simmer for another 15 minutes until the potatoes are tender.
  7. Serve the stew hot alongside cooked rice and tzatziki sauce.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 38gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

This stew tastes even better the next day as flavors meld; store leftovers in an airtight container for up to three days or freeze for up to three months. Feel free to substitute sumac with lemon zest mixed with a bit of salt if necessary.
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