Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker Recipe

Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker Recipe

  • 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
  1. Mix diced potatoes and kidney beans in a slow cooker.
  2. 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.
  3. 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.
  4. Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
  5. Cook on High for 4 hours. Adjust salt as needed.
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