Persian Beef Stew

Featured in the Honolulu Star-Advertiser on March 26, 2014.



Persian Beef Stew

  • 1 tablespoon turmeric
  • 1-2 teaspoons cumin to taste
  • 2-3 cloves garlic, minced
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 2 medium Maui onions, minced
  • 3 pounds beef stew meat cut into chunks (may substitute with lamb or combination)
  • 4 cups warm water
  • 3 tablespoons tomato paste
  • 1/4 cup fresh cilantro, chopped
  • 4 cups steamed basmati rice


  1. In a small dish, mix turmeric, cumin, garlic, pepper, salt, and red pepper; set aside.
  2. In a large pot, heat oil over medium high.
  3. Add onions and brown until translucent.
  4. Add beef and sprinkle evenly with seasonings.
  5. Saute, stirring occasionally, until the meat chunks have browned on all sides (about 5 minutes).
  6. Add water to cover meat; cover pot and bring to a slow boil.
  7. Reduce heat to medium low and simmer for 2 hours.
  8. Skim fat from the stew every 30 minutes.
  9. After 2 hours, add tomato paste; stir slowly until paste dissolves.
  10. Simmer for another 20 minutes, uncovered, until the meat is tender and the sauce has thickened.
  11. Adjust seasoning, if desired.
  12. Garnish with cilantro.
  13. Serve over basmati rice.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
570 calories, 20 g fat, 6 g saturated fat, 145 mg cholesterol, 650 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g sugar, 54 g protein


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