Back to 8 servings meat 2 lb stew beef, cut into 1 to 1 1/2 inch cubes 1 tsp ground turmeric, divided 1 tsp kosher salt, divided, plus more to taste 0.25 tsp black pepper, freshly ground 2 tbsp extra virgin olive oil, divided 1 large yellow onion, thinly sliced 2 cups beef broth, or water herbs 4 cups fresh parsley, finely chopped, stems removed 3 cups fresh cilantro, finely chopped, stems removed 1 cup scallions, green parts only, finely chopped 2 tbsp dried fenugreek leaves, crushed; use sparingly, it can turn bitter 1 tbsp extra virgin olive oil, for frying the herbs stew 2 cans (15 oz) red kidney beans, drained and rinsed 4 whole dried Persian limes, pierced several times with a knife 2 tbsp lime juice, or dried lime powder to taste, added late
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1 Step 1: Toss the beef with half the turmeric, half the salt and the black pepper until coated.2 Step 2: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Cook the sliced onion until softened and translucent, then lower the heat and cook until deepening in color, about 8 to 10 minutes. Stir in the remaining turmeric and salt.3 Step 3: Raise the heat to high, add the remaining oil and brown the beef on all sides, about 8 minutes. Add the broth, scraping up the browned bits from the bottom of the pot.4 Step 4: Bring to a boil, reduce to low, add the pierced dried limes, cover and simmer for 1 hour, pressing the limes with a wooden spoon once they soften.5 Step 5: Meanwhile, dry the herbs thoroughly. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the parsley, cilantro and fenugreek in batches, stirring, then reduce to medium and cook until dark green and fragrant, about 15 to 20 minutes. Do not let them blacken.6 Step 6: Stir the fried herbs and scallions into the stew with the kidney beans and 4 cups of water. Bring back to a simmer, cover and cook on low for at least 1 hour and up to 2 hours, stirring occasionally and adding water if it becomes too thick.7 Step 7: Stir in the lime juice (or dried lime powder), then taste and adjust with salt, pepper and more lime. The stew should be thick with herbs and have a little broth.8 Step 8: Serve hot over Persian rice, or cool and refrigerate overnight, then reheat gently before serving.getsaucepan.com/r/fb002b44-3d3c-5988-bbd0-8eb18bedd1e7
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