1-Getting started: Getting started with this Persian Herb Beef Stew is straightforward, whether you’re a busy parent or a student short on time. First, gather all your ingredients and prepare them by trimming and cubing the 3 pounds of beef chuck, dicing the onion, mincing the garlic, and measuring out spices like 1 teaspoon turmeric and 1/2 teaspoon crushed red pepper. This prep ensures your cooking process flows smoothly and helps preserve the fresh flavors of herbs added later.

2-Browning and sautéing: Next, in a large pot, brown the beef in 1/4 cup olive oil over medium-high heat for about 5-7 minutes until all sides are seared, as this step locks in the meat’s juices. Then, remove the beef and sauté the diced onion and minced garlic in the same pot until they’re translucent and fragrant, which takes about 4 minutes. Add the turmeric, crushed red pepper, 2 teaspoons lemon zest, and lemon juice from 1 lemon, stirring to coat everything evenly and let the spices bloom for 2 minutes.

3-Cooking the stew: Return the browned beef to the pot, along with 3 to 4 cups of broth and a 14-ounce can of tomatoes, then bring it to a simmer. For the cooking method, choose your option: slow cooker for 6 to 8 hours, Instant Pot on high pressure for 35 minutes, or oven at 325°F for 2.5 to 3 hours. In the final stage, stir in the 14-ounce can of white beans, 2 cups of baby spinach, and the herb mix 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 1/4 cup fresh dill, and 1 tablespoon chopped chives then season with salt and pepper to taste and simmer uncovered for 15 more minutes to blend the flavors.