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.