Beef stew meat – Beef chuck roast that has marbling with the excess fat trimmed is the perfect cut for this beef stew as it’s tender, flavorful and won’t dry out when cooking.
Vegetable Oil – Olive oil or avocado oil can be used also.
Onion – Yellow onion or white onion gives the best flavor to this stew.
Garlic – You can substitute a half teaspoon of dried minced garlic per clove of fresh garlic if needed.
Dried Split Peas – These help to thicken the stew and add loads of fiber and nutrients.
Canned Crushed Tomatoes – You can also use whole canned tomatoes that have been pulsed in a food processor.
Tomato paste – Adds a boost of tomato flavor without adding too much liquid.
Bone broth – You can also use beef or chicken stock. Beef bouillon and water also works.
Lemon Juice – Lemon adds a fresh bright flavor to the end of the cooking process.
Seasonings – Cumin, saffron, turmeric, cinnamon, allspice, salt and black pepper.

Close up Overhead shot of instant pot persian beef stew in bowl with rice

How to make it

In the instant pot

Pat the beef cubes dry and season well with salt and pepper.
Set Instant Pot to SAUTE and brown the meat on all sides. Meat will not be cooked through. Tip: Be sure not to crowd the pot. You may have to work in batches.
Transfer browned meat onto a plate.
Add onions and garlic and sauté then add the tomato paste and cook 1 minute longer.
Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot.
Return the beef to the pot and add in the split peas, crushed tomatoes, and spices.
Cover and seal the pot. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 25 minutes. Note: It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
Open the lid, stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!

On the stove

Follow the recipe card below through Step 3 using a dutch oven or large pot.
Then, add the beef, split peas, crushed tomatoes, and spices.
Bring the stew to a boil, reduce to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender. Stir occasionally.
Stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!

How to serve

Serve this yummy Persian Beef Stew in bowls topped with fresh herbs (mint, cilantro and or/ parsley) accompanied by some basmati rice, and maybe a glass of red wine too (see my recommendations below).

How to meal prep, store, and reheat

Iranian beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months.

To reheat, add the stew to a pot on the stove and heat over medium until warmed through.

Recipe tips

Be sure to cook your beef in batches so that you don’t overcrowd the pot. Overcrowding means that your beef won’t get browned, instead it will steam itself.
I used my homemade slow cooker bone broth as the stock (I had it on hand in the freezer), but you can swap it out for some boxed chicken or beef broth too.

Overhead shot of instant pot persian beef stew in bowl with rice

What to serve with it

Wine pairings

Try a Cabernet, Merlot or Syrah with this hearty and well-spiced beef stew. Or, look for a red wine blend that combines those varietals, especially those coming from the Washington wine region.
MORE → the 5 BEST wines with stew.

More Instant Pot recipes

Did you try this Persian Beef Stew recipe?

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