Ingredients:

  • 4 cups fresh parsley, finely minced
  • 2 cups fresh cilantro, finely minced
  • 1 cup fresh leek greens or chives, finely minced
  • 0.5 cup dried fenugreek
  • 0.5 cup vegetable oil
  • 1.5 lbs beef chuck, cut into cubes
  • 1 large yellow onion, finely diced
  • 1 cup red kidney beans, soaked overnight
  • 1 tsp turmeric powder
  • 4-5 dried Persian limes
  • 4 cups beef bone broth
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat 0.5 cup vegetable oil in a large skillet and add all fresh herbs. Cook 15 minutes until dark green and fragrant.
  2. Stir in the dried fenugreek during the last 3 minutes of herb frying.
  3. In a separate large pot, heat 2 tbsp oil and sauté the diced yellow onion until translucent.
  4. Add the beef cubes to the onions. Cook 5 minutes until browned on all sides.
  5. Stir in the turmeric, salt, and pepper. Sauté 1 minute until the oil turns golden.
  6. Add the fried herb mixture, soaked kidney beans, and beef bone broth to the pot.
  7. Pierce the dried limes with a fork and add them to the stew.
  8. Cover and simmer on low heat. Cook 1 hour 30 mins until beef is fork tender.
  9. Remove the lid and simmer for another 15 minutes. Cook until a layer of dark oil rises to the top.