Prepare to embark on a culinary journey that will tantalize your senses and bring the exotic warmth of Persian cooking right into your kitchen! This Beef and Bean Khoresh is not just a stew – it's a symphony of flavors that tells a story of centuries-old cooking traditions, where every spoonful is packed with tender beef, creamy beans, and a magical blend of spices that will make your dinner guests beg for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Persian
Serves: 6 servings
Ingredients
- 1.5 lbs beef, cubed
- 1 onion, chopped
- 2 cups kidney beans, soaked and cooked
- 2 tomatoes, chopped
- 1 tablespoon turmeric
- 1 tablespoon cinnamon
- Salt and pepper to taste
- 4 cups water
- Fresh herbs for garnish
Instructions
- Begin by preparing your ingredients. Cube the beef into bite-sized pieces, chop the onion, and chop the tomatoes. If you haven't done so already, soak the kidney beans in water overnight and then cook them until tender. This can be done in a pressure cooker or on the stovetop.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion until it becomes translucent and slightly golden, about 5-7 minutes.
- Add the cubed beef to the pot with the sautéed onions. Brown the beef on all sides, which should take about 5-10 minutes. This step adds flavor to the dish.
- Once the beef is browned, sprinkle in the turmeric and cinnamon. Stir well to coat the meat and onions with the spices, allowing them to toast slightly for about 1-2 minutes. This will enhance the flavors.
- Next, add the chopped tomatoes to the pot. Stir everything together and cook for an additional 5 minutes until the tomatoes soften and release their juices.
- Pour in the 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about
- 5 to 2 hours, or until the beef is tender and the flavors have melded together.
- During the last 30 minutes of cooking, add the cooked kidney beans to the stew. Stir well and season with salt and pepper to taste. Allow the stew to continue simmering, uncovered, to thicken slightly.
- Once the beef is tender and the stew has reached your desired consistency, remove it from the heat. Let it sit for a few minutes before serving.
- Serve the Beef and Bean Khoresh hot, garnished with fresh herbs of your choice. This dish pairs wonderfully with steamed rice or flatbread.
Tips
- Bean Preparation is Key: Soak your kidney beans overnight for the best texture and digestibility. If you're short on time, canned beans can work, but dried beans offer superior flavor and consistency.
- Spice Toasting Matters: When adding turmeric and cinnamon, take a moment to toast them briefly. This simple step releases their essential oils, intensifying the depth of flavor in your khoresh.
- Low and Slow is the Secret: Don't rush the cooking process. The magic of this stew happens during the long, slow simmer that transforms tough beef into melt-in-your-mouth tenderness.
- Fresh Herbs Make a Difference: A generous sprinkle of fresh herbs like parsley or cilantro just before serving adds a bright, fresh contrast to the rich, hearty stew.
- Make Ahead and Reheat: This dish actually tastes even better the next day, as the flavors continue to meld. It's perfect for meal prep and freezes beautifully for up to 3 months.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
