Easy instant pot beef stew, filled with tender pieces of beef, potatoes and carrots in a rich and flavorful broth.
Persian Celery Sauce (Khoreshe Karafs)
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Recipe Summary Persian Celery Sauce (Khoreshe Karafs)
An incredible combination of flavors. Inexpensive and simple, but surprisingly yummy. Can be made with meat or vegetarian. Excellent served over rice or with quinoa.Ingredients | Moroccan Beef Stew Instant Pot
½ cup butter, divided
1 pound cubed beef stew meat
1 large white onion, coarsely chopped
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
salt and ground black pepper to taste
2 cups water, or more as needed
¼ cup extra-virgin olive oil
3 cups cooked lima beans
1 bunch celery, coarsely chopped
1 bulb fennel, coarsely chopped
1 bunch fresh flat-leaf parsley leaves
⅔ cup lemon juice
Directions
Melt 1/4 cup butter in a stockpot over medium heat. Add beef, onion, nutmeg, cinnamon, salt, and pepper; cook and stir until meat is evenly browned, 7 to 10 minutes. Add water, cover, and cook until meat is tender, about 30 minutes.
Heat olive oil and remaining butter in a skillet over medium heat. Add lima beans, celery, fennel, parsley, and lemon juice; cook and stir until lima beans have softened, about 15 minutes. Stir lima bean mixture into beef mixture; reduce heat to low and cook until thickened, adding water as needed, about 20 minutes.
For a vegetarian version of this dish: melt 1/4 cup butter and olive oil in a large skillet. Add fennel, onion, celery, and lima beans; cook and stir until soft, about 20 minutes. Add parsley, cinnamon, nutmeg, and lemon juice; cook over low heat until sauce consistency forms, adding water as needed, about 20 minutes more.
An excellent alternative to serving this dish over rice is to add red quinoa to the dish (along with the appropriate amount of water).
Info | Moroccan Beef Stew Instant Pot
prep:
15 mins
cook:
1 hr 12 mins
total:
1 hr 27 mins
Servings:
6
Yield:
6 servings
