I am firing up the stove for some fall comfort food this week with this Persian Beef Stew recipe. I have a sweet SIL that is Persian and I love to have a family meal at her house. She is a fabulous cook. This recipe stood out with it's spices that are unusual to the American soup palate.
Persian Beef Stew
4 tablespoons olive oil, divided
1 onion peeled and chopped
4 oz. lean steak or chuck, cubed
2 cloves garlic, chopped
2 teaspoons tumeric
2 teaspoons of ground cumin
black pepper to taste
2- 400 gm cans of chopped tomatoes
2 tablespoons tomato puree
4 cups beef stock
1 cup lentils, washed
2 teaspoons ground nutmeg
2 1/2 teaspoons ground cinnamon
3-4 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
Heat half of the olive oil in a 6 quart pot. Add the chopped onions and cook on medium for heat for 15 minutes, stirring frequently. Then remove the onions from the pot and set aside.
Add the remaining oil to the pot and cook the beef until just brown.
Once the beef is cooked add the onions, garlic, tumeric, and cumin. Stir and cook for 2 minutes.
Stir in the tomatoes, tomato puree, and beef stock. Bring the contents to a simmer, place a lid on it and simmer for an hour. After the hour of cooking add the washed lentils, nutmeg, pepper, and cinnamon.
Continue to simmer on low for another hour with lid on it.
After the cooking is complete add the lime juice, fresh mint, add a little salt, and adjust the seasonings.
Serve with flatbreads or rice.
Recipe adapted from: Le Creuset
I got in Instagram this weekend. If you follow blogs on there you can check me out at: charmofhome. Here is one of my photos from there. I am still getting used to using the phone for a camera. It really doesn't do too bad.
I will link this to:
Homemaking Linkup at Hope In Every Season