Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 2 cups (480ml) water or beef broth
  • 1 (15-ounce) can (425g) kidney beans, drained and rinsed
  • 4 dried Persian limes (Limu Omani), pierced several times with a fork
  • 2 bunches (approx. 6 oz/170g) fresh flat-leaf parsley, finely chopped
  • 1 bunch (approx. 3 oz/85g) fresh cilantro, finely chopped
  • 1 bunch (approx. 3 oz/85g) fresh spinach, finely chopped
  • ½ bunch (approx. 1.5 oz/42g) fresh fenugreek
  • 2 green onions, thinly sliced
  • 2 tablespoons vegetable oil
  • Optional: 1/4 cup chopped chives.

Instructions:

  1. Season the beef with salt, pepper, and turmeric.
  2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
  3. Add onion to the pot and cook until softened and lightly golden. Add garlic and cook until fragrant.
  4. Add the chopped herbs, spinach, and green onions to the pot. Cook, stirring frequently, until the herbs have wilted and reduced in volume significantly (about 20-30 minutes). The herbs should be fragrant and starting to caramelize (darken) but not burn. This is key!
  5. Return the browned beef to the pot. Add water or beef broth, kidney beans, and pierced dried limes. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Before serving, remove the dried limes. They've done their job!