Persian Beef Stew
1/4 Cup Olive oil
2 Large Onions, chopped
3 Cloves Garlic, minced
2 lbs. Lean Beef (or lamb), Cut into 1-inch cubes
2 Large Tomatoes, seeded and chopped (22 oz. Can)
1/3 cup fresh cilantro, chopped
1 Tsp. Sea Salt
2 Cups Beef Stock
1 lb. Green Beans, cut into 1-inch pieces
1 Tbsp. Persian Blend
1 Tsp. Freshly Ground Black Pepper
1 Tbsp. Ground Coriander
1/4 Tsp. Ground Cloves
1/4 Tsp. Nutmeg
Heat olive oil in a large pot. Add onions and garlic and sauté until onions are tender. Add beef and cook until beef is brown on all sides. Add tomatoes, cilantro, salt and Persian Blend. Cook and stir 1 minute. Add stock and bring to a boil. Reduce heat and cover. Simmer over low heat for 1 1/2 hours. Add green beans and cook another 15 minutes. Garnish with additional fresh cilantro and serve over hot Basmati rice.
