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Slow Cooker Ghormeh Sabzi (Persian Beef Stew)
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Slow Cooker Ghormeh Sabzi (Persian Beef Stew)
A slow cooker Persian-style beef stew with red kidney beans, onion, fresh herbs, and spices.
Slow Cooker Ghormeh Sabzi (Persian Beef Stew)
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23 people Yepped this recipe
servings:
4
total time:
8 hours 30 minutes
added on
10/13/2026
recipe by:
Frankie
INGREDIENTS
2 TBSP olive oil
1 yellow onion, diced
3 medium garlic cloves, minced
1 pound boneless chuck roast, cut into 1-inch pieces
salt & freshly ground black pepper
1 tsp ground fennel seed
1 tsp turmeric
1 tsp ground sumac
1 bunch fresh parsley, finely chopped
1 bunch fresh cilantro, finely chopped
1 bunch green onion, green parts diced
2 cups water
1/2 cup dried red kidney beans, thoroughly rinsed
FOR SERVING:
steamed basmati rice
or
tahdig
CONVERSION CALCULATOR
DIRECTIONS
Heat the oil in a large dutch oven or pot over medium-high heat.
Add the yellow onion and garlic to the pot and cook, stirring often, until onion has softened a bit, about 2 minutes.
Generously season the beef pieces with salt and pepper then add them to the pot and cook, stirring occasionally, until browned, about 7 minutes.
Stir in the fennel seed, turmeric, sumac, parsley, cilantro, and green onion until combined.
Add the water to the pot and bring to a boil, using a wooden spoon to scrape any stuck on bits from the bottom of the pot.
Transfer the contents of the pot to a large slow cooker then stir in the kidney beans.
Place the lid on the slow cooker and cook on LOW for 8 hours.
Season with salt & pepper to taste.
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