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Friday, August 21, 2015

Not-quite-persian Ghormeh Sabzi (green Stew) For The Slow Cooker

Ingredients

  • Servings: 6
  • 2 red potatoes, diced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds beef stew meat, cut into bite-size chunks
  • 1 cup diced onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon ground black pepper
  • 2 cups chopped fresh spinach
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh chives
  • 4 cups chicken broth
  • 1 cup lime juice
  • 2 teaspoons minced garlic

Recipe

    Preparation Time: 25 mins Cook Time: 4 hrs 10 mins

    Ready Time: 4 hrs 35 mins

  • mix diced potatoes and kidney beans in a slow cooker.
  • heat 1 tablespoon olive oil in a large skillet over medium heat. cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. transfer beef mixture to the slow cooker.
  • heat remaining olive oil in the skillet over medium-high heat. saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
  • stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
  • cook on high for 4 hours. adjust salt as needed.

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