Beef Bean Khoresh A Persian Beef Stew

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This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.

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Steps

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In a large saucepan saute the onion in two tablespoons of the olive oil until golden.

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Add stewing beef and cook for ten minutes more , until meat is browned on all sides.

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Add the cumin , turmeric and cinnamon.

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Cook for one minute , stirring , then add water and bring to a boil.

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Cover and simmer over low heat for 45 minutes , stirring occasionally.

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Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes.

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Add this mixture to the beef.

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Also add the drained and rinsed kidney beans and lemon juice.

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Season with salt and pepper.

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Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little.

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Simmer uncovered for another 30 minutes , until meat is wonderfully tender.

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Serve with rice.

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Ingredients

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olive oil, onion, lean stewing beef, ground cumin, ground turmeric, ground cinnamon, water, fresh flat-leaf parsley, chives, kidney beans, lemon, juice of, flour, salt and black pepper