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A pan of Maman Joon's Khoresh, a simmered Persian stew with peppers, mushrooms, and tender meat

Maman Joon's Khoresh

A hearty Persian stew of peppers, mushrooms, and tender meat, simmered low and slow until it falls apart.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 4 people
Cuisine: Persian
Ingredients Method

Ingredients
  

  • 500 g beef stew meat cubed
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 2 bell peppers sliced
  • 200 g mushrooms sliced
  • 1 tbsp tomato paste
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 2 cups water or broth
  • 2 cups cooked rice for serving

Method
 

  1. Heat the olive oil in a large pot over medium-high heat and brown the beef on all sides, then remove and set aside.
  2. Add the onion to the same pot and cook until soft and golden, about 5 minutes.
  3. Stir in the garlic, bell peppers, and mushrooms, and cook for another 5 minutes until softened.
  4. Add the tomato paste, turmeric, salt, black pepper, and cinnamon, and stir to coat the vegetables.
  5. Return the beef to the pot, pour in the water or broth, and bring to a simmer.
  6. Cover and cook on low heat for 1 to 1.5 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.
  7. Taste and adjust the seasoning if needed.
  8. Serve hot over cooked rice.