RCI-SP.004.0248.001
Persian Beef and Couscous
This is a great Persian dish that isn't too spicy. Substitute any kind of meat or poultry you want.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- boneless beef roast1 lbin ¾ inch chunks
- ½ teaspoon
- ⅛ teaspoon
- 2¼ cups
- 1½ teaspoons
- white pearl onions8 ouncespeeled
- butternut squash or sweet potatoes8 ouncesin ½ inch cubes
- 3 tablespoons
- 1 tablespoon
- 1 cup
- ¾ cup
- chickpeas1 unitto taste
Method
1
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2
Add beef chunks and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6 minutes
3
Season the browned beef with salt and pepper, then add beef stock and cinnamon, stirring well to combine.
4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
20 minutes
5
Add the peeled pearl onions and butternut squash cubes to the pot and stir to distribute evenly.
6
Continue simmering, covered, for another 15 minutes until the squash begins to soften.
7
Stir in the vinegar, honey, and pitted prunes, ensuring they are submerged in the liquid.
8
Simmer uncovered for another 15 minutes until the beef is tender and the prunes have plumped.
15 minutes
9
While the stew finishes, prepare the couscous according to package directions (typically by adding 1 cup boiling water to the couscous, covering, and letting it stand 5 minutes).
5 minutes
10
Add the chickpeas to the beef mixture and stir gently to warm through, tasting and adjusting seasonings as needed.
11
Fluff the couscous with a fork and divide among four serving bowls.
12
Ladle the Persian beef stew with its sauce over the couscous, ensuring each portion receives beef, vegetables, prunes, and chickpeas.