Beef and Bean Koresh

This beef and bean koresh is a traditional Persian stew. There are many kinds of koreshs. It generally refers to different stews in the Persian cuisine, and is typically served beside rice. Iranian stews often use liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan.

What you need:

• 2 tbsp olive oil
  
• 1 onion (chopped)
• 2 garlic cloves (pressed)
• 300 gr carrots (cut roughly)
• 4 small potatoes
• 500 gr beef (cut in 2 cm pieces)
• 2 tomatoes (seeded and chopped)
• 1 tbsp coriander
• salt
• 400dl beef stock
• 400 gr kidney beans
• 2 tsp ground cumin
• 2 tsp ground tumeric
• 1 tsp ground coriander
• 2 tbsp parsley (chopped)
• 1 tbsp chives (chopped)
• 1 lemon for juice
• 1 tbsp flour

How to prepare it:

1. In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
2. Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
3. Add the spicemix and cook for one minute, stirring, then add water and bring to a boil.
4. Cover and simmer over low heat for 1 hour, stirring occasionally.
5. Add the potatoe and carrots and cook for another 1/2 hour.
6. Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
7. Also add the drained and rinsed kidney beans and lemon juice.
8. Season with salt and pepper.
9. Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender
10. Serve with rice.