Persian Celery Stew

15 min prep

110 min cooking

Serves 6

Difficulty 3/5

This recipe is from Tara Omidvar of Etobicoke, Ontario, a winner of the Family Favourite Recipe Contest held in celebration of the 50th year of Canada Beef. Originating in Iran, this stew is known as “Khoreshit-e Karafs”, and is a cherished dish in Persian cuisine, featuring tender beef, celery and aromatic spices and herbs. It’s a treasured dish that has been loved in Tara’s family for generations. Tara makes it when she wants to savour the comforting flavours of home and serves it over hot cooked Basmati rice.

1. Heat oil over medium-high heat in a large Dutch oven or heavy pot. Cook onion and garlic, stirring often, for about 3 to 5 minutes or until softened. Add beef in batches and brown on all sides turning with tongs, about 3 to 5 minutes, until browned all over. Transfer beef to a bowl with a slotted spoon as it is browned. Return all beef any accumulated juices to pot. 2. Stir in turmeric, cumin and coriander; cook, stirring, for 1 minute or until fragrant. Pour in 3½ cups (875 mL) water and bring to a boil over high heat. Reduce heat to low, cover and simmer for 1 hour or until the beef is fork-tender. 3. Stir in celery; cover and simmer 10 to 15 minutes or until celery is softened but still slightly crisp. Stir in parsley and mint. Season with lemon juice, salt and pepper to taste. Simmer, uncovered, stirring occasionally, for 15 to 20 minutes to blend the flavours. 4. Serve stew garnished with fresh mint leaves.

Persian Celery Stew

Ingredients

Directions

Cuts Used in This Recipe

Blade Simmering Steak