This Persian Beef Stew is a delicious, hearty stew made with split peas and savory spices. Make it on the stove or in your instant pot.
This Persian Beef Stew is like beef stew’s exotic, spicy cousin – spiked with lots of yummy spices like cumin, cinnamon, saffron and turmeric.
Reader
Love
OH MY GOODNESS!! This dish was amazing!!! I absolutely loved how the lemon took it to a whole new level! Thank you!! This is the first recipe I’ve tried from your site and won’t be the last! Next time, there will be a next time, I will add more meat for my son and husband. Thank you again!
–
Table of Contents
Ingredient notes
- 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 (or try one of these turmeric substitutes), cinnamon, allspice, salt and black pepper.
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.
What to serve with it
- More → 20+ best sides for beef stew
Erin’s 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 comforting Instant Pot recipes
Did you try this Persian Beef Stew recipe?
If you loved this Iranian beef stew I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Full Recipe
Persian Beef Stew
Ingredients
- 1 1/2 pound beef stew meat (trimmed and cut into 1 – 2 inch chunks)
- 2 tablespoons vegetable oil
- 2 medium onions (chopped)
- 2 cloves garlic (minced)
- 1/4 cup tomato paste
- 4 cups bone broth (or beef or chicken stock)
- 1 1/2 cups dried split peas (rinsed)
- 1 28-ounce can crushed tomatoes
- 1 tablespoon ground cumin
- 1/2 teaspoon crumbled saffron threads
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 4 tablespoons lemon juice (plus zest of 1 lemon)
- Salt and pepper (to taste)
Instructions
Instant Pot Directions
- Pat the stew meat dry and season well with salt and pepper.
- Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (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 for a minute or two then add the tomato paste and saute for 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 lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 25 minutes. 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!
Stovetop Directions
- Follow the recipe card below through Step 3 above using a skillet or large dutch oven.
- Add the beef, split peas, crushed tomatoes, and spices to a large pot or dutch oven. Bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender, stirring occasionally.
- Stir in the lemon juice and zest and season with additional salt and pepper, if needed. Enjoy!
Notes
- 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.
- 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.
Nutrition
This saffron beef stew post was originally published in 2018. It was updated in 2023 to add new content. The afghan beef stew recipe remains the same. Enjoy!
Leave a Reply