Recipe: Iranian Beef Stew

Iranian Beef Stew

1/4 cup olive oil
2 medium onions, chopped
2 cloves garlic, minced
2 pounds lean beef, cut into 1-inch cubes
2 medium tomatoes, seeded and chopped
1/3 cup fresh cilantro, chopped
to taste, salt
2 cups beef broth
1 package (16 ounces) frozen cut green beans
2 tablespoons ground cumin
2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground cloves
1/2 teaspoon ground cardamom
1-1 1/2 teaspoons nutmeg (freshly ground)
pinch of ground cinnamon

Mix the cumin, pepper, coriander, cloves, cardamom, nutmeg, and cinnamon together. It will make about 1/2 cup. You will only need I tablespoon of the spice mixture for this recipe. (That means you can make it 8 times!)

Heat olive oil in a large pot. Add onions and garlic. Saute until onions are tender.

Add beef. Cook until beef is brown on all sides.

Add tomatoes, cilantro, salt and spice mixture. Cook and stir 1 minute.

Add broth and bring to a boil. Reduce heat and cover. Simmer over low heat for 1 1/2 hours.

Add green beans and cook another 1/2 hour. Garnish with additional fresh cilantro and serve over hot basmati rice.