Persian-Style Red Lentil & Beef Stew

Persian-Style Red Lentil & Beef Stew

Warm spices, tender chuck roast, and red lentils that melt into a thick, deeply satisfying broth.

Prep15 min

Cook55 min

Total~1 hr 10 min

Yield4–6 servings

CourseMain Dish

CuisinePersian-inspired

Ingredients

• 1½–2 lbs cubed chuck roast
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons neutral oil (vegetable or avocado)
• 2 tablespoons tomato paste
• 1 cup red lentils, rinsed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon smoked or sweet paprika
• ¼ teaspoon chili flakes or ½ teaspoon ground sumac
• Salt and black pepper to taste
• 4–5 cups water (enough to cover)
• 1–2 medium Yukon Gold potatoes, diced (optional)
• Juice of ½ lemon, to finish
• Cooked white rice, for serving

Instructions

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches until deeply golden on all sides, about 3–4 minutes per batch. Set aside.
2. Reduce heat to medium. In the same pot, cook the diced onion until softened and translucent, about 5 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly against the bottom of the pot.
4. Return the beef to the pot. Add the rinsed red lentils, turmeric, cumin, cinnamon, paprika, and chili flakes (or sumac). Stir everything together to coat.
5. Pour in enough water to cover by about 2 inches. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 35–40 minutes, stirring occasionally, until the beef is beginning to turn tender and the lentils have broken down into the broth.
6. If using potatoes, add them now and simmer uncovered for another 15 minutes, until the potatoes are cooked through and the stew has thickened to your liking. Add more water if it gets too thick.
7. Taste and adjust salt and pepper. Finish with a squeeze of fresh lemon juice. Serve hot over white rice.

Lentil note: Red lentils dissolve as they cook — this is by design. They thicken the broth and give the stew its body. Don't substitute green or brown lentils, which hold their shape and won't integrate the same way.

Sumac vs. chili flakes: Sumac adds a fruity, tart brightness that leans more authentically Persian. Chili flakes add heat. Both are great — use whichever you have, or a pinch of both.

Variations: A handful of spinach stirred in at the end wilts beautifully. You can also substitute lamb shoulder for the chuck roast for a more traditional flavor.

Storage: Keeps well refrigerated for up to 4 days. The stew thickens considerably as it sits — just add a splash of water when reheating and adjust seasoning.

Recipe from my own kitchen, Persian-inspired.