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Khorakeh Goosht (Beef and Vegetable Stew)

Khorakeh Goosht (Beef and Vegetable Stew)

Persian Khorakeh Goosht is a fresher and healthier version of the classic beef and vegetable stew. It incorporates a bounty of vibrant vegetables along with the usual potatoes, carrots and onions. The fresh green beans and bell peppers add more color, flavor and nutrition to the stew.

Khorakeh Goosht (Beef and Vegetable Stew)

Cooking khorakeh goosht starts with sautéed onions as with most Persian dishes. Then meat is browned with onions, garlic, spices and tomato paste. Vegetables are added in layers according to their cooking time without being disturbed.


Other vegetables can be added to this stew, but this version uses the traditional vegetable minus the bell pepper of course. The chicken version of this stew is called khorakeh morgh which can be made with chicken breast or legs.

Khorakeh Goosht (Beef and Vegetable Stew)

Khorakheh goosht is usually served with bread.

Khorakeh Goosht (Beef and Vegetable Stew)

Prep time: 15 min
Cook time: 1 hour 15 min
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

1 pound cross rib roast cut into cubes
1 large onion, peeled and chopped
2 large cloves garlic finely chopped
6 tablespoons olive oil
6 tablespoons tomato paste
1½ teaspoons salt
¼ teaspoon ground black pepper
pinch of ground saffron
¼ cup fresh lemon juice
3½ cups water
1 pound fresh green beans cut into ½-inch pieces
5 large carrots, peeled and cut into ½-inch cubes
1 large bell pepper chopped 
3 large potatoes peeled and cut into ½-inch cubes

INSTRUCTIONS

Heat oil in a medium-sized pot over medium-high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden, stir frequently. Add meat and cook for 5 more minutes to let the juices evaporate. Stir in tomato paste, garlic and seasoning. Cook for 10 minutes or until the meat is slightly browned. Add water and lemon juice, cover, and bring to a gentle simmer. Cook for 40 minutes or until the meat is half cooked.

Layer green beans over the meat, do not mix. Vegetables should be layered according to their cooking time. Cook the stew for 10 minutes then add carrots topped with bell peppers and potatoes. Cook an additional 10 to 15 minutes or until the vegetables are tender. Do not stir.

Taste and adjust the seasoning.


Khorakeh Goosht (Beef and Vegetable Stew)
Serves 6
Persian beef and vegetable stew
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
517 calories
53 g
60 g
23 g
29 g
5 g
629 g
703 g
10 g
0 g
16 g
Nutrition Facts
Serving Size
629g
Servings
6
Amount Per Serving
Calories 517
Calories from Fat 205
% Daily Value *
Total Fat 23g
35%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 60mg
20%
Sodium 703mg
29%
Total Carbohydrates 53g
18%
Dietary Fiber 8g
33%
Sugars 10g
Protein 29g
Vitamin A
233%
Vitamin C
108%
Calcium
10%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. INGREDIENTS
  2. 1 pound cross rib roast cut into cubes
  3. 1 large onion, peeled and chopped
  4. 2 large cloves garlic finely chopped
  5. 6 tablespoons olive oil
  6. 6 tablespoons tomato paste
  7. 1½ teaspoons salt
  8. ¼ teaspoon ground black pepper
  9. pinch of ground saffron
  10. ¼ cup fresh lemon juice
  11. 3½ cups water
  12. 1 pound fresh green beans cut into ½-inch pieces
  13. 5 large carrots, peeled and cut into ½-inch cubes
  14. 1 large bell pepper chopped
  15. 3 large potatoes peeled and cut into ½-inch cubes
Instructions
  1. Heat oil in a medium-sized pot over medium-high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden, stir frequently. Add meat and cook for 5 more minutes to let the juices evaporate. Stir in tomato paste, garlic and seasoning. Cook for 10 minutes or until the meat is slightly browned. Add water and lemon juice, cover, and bring to a gentle simmer. Cook for 40 minutes or until the meat is half cooked.
  2. Layer green beans over the meat, do not mix. Vegetables should be layered according to their cooking time. Cook the stew for 10 minutes then add carrots topped with bell peppers and potatoes. Cook an additional 10 to 15 minutes or until the vegetables are tender. Do not stir.
  3. Taste and adjust the seasoning.
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calories
517
fat
23g
protein
29g
carbs
53g
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