Shared by Andrea Strong
Shared by Andrea Strong
Khoresh (Beef and Chickpea Stew)
Yield: 4 - 6 servings
Khoresh (Beef and Chickpea Stew)
Yield: 4 - 6 servingsThis recipe was shared by Andrea Strong. Read more about her family in "Wherever This Family Goes, There's Persian Stew" and try her recipe for potato tahdig.
Ingredients
- 1 medium yellow onion, peeled and cut to a medium dice
- 2 tablespoons vegetable oil
- 1 pound beef stew meat, trimmed and cut into 1 ¼ inch cubes
- ¾ teaspoon turmeric
- ½ teaspoon cinnamon
- 1 ½ teaspoons kosher salt
- 1 pinch black pepper
- 6 ounces tomato paste
- 2 cups water
- 15 ounces canned chickpeas
Preparation
Step 1
In a medium pot, sauteé the diced onions in vegetable oil over medium-high heat until they are soft and translucent, 5 to 7 minutes.
Step 2
Toss the beef with turmeric, cinnamon, salt and pepper in a mixing bowl. Add the beef to the onion mixture and brown on all sides, about 5 to 7 minutes.
Step 3
Add the tomato paste and stir to incorporate into the beef.
Step 4
Add the water, just enough to cover the meat.
Step 5
Bring the stew to a boil then reduce to medium-low heat and simmer for 2 to 2.5 hours.
Step 6
Add chickpeas 10 minutes before the stew is finished.
Step 7
Serve the stew hot over rice.
