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Beef Stew with Green Herbs (Choresh Qormeh Sabzi)
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This dish was a favorite among the Italian Jews during Passover, though it has Persian roots. This recipe follows Italian Sephardi customs so Ashkenazim (and some Sephardim) will want to replace or omit some ingredients (e.g. spices, oil).

Serves: 6

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Sephardic Meat Entree

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2 1/2 pounds lean beef chuck
3/4 cup corn oil
2 large onions, sliced thin
1 medium-size leek
3 cups spinach leaves, chopped
2 cups parsley, chopped
3/4 cup dill, chopped
1/2 cup cilantro, chopped
1/2 cup large dried lima beans
1 teaspoon cumin
1 teaspoon turmeric or powdered mustard
2 teaspoons salt
1/2 teaspoon white pepper


  1. Beef should be trimmed of fat and cut into cubes (an inch to inch-and-a-half on a side).
  2. Heat half the oil in 3-quart Dutch oven (or other pot with a heavy bottom and tight fitting lid)
  3. Saute onions over low heat until just slightly brown. Add beef and lima beans and stir with onions. Add 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Cover and let simmer gently over low heat for 2 hours. Stir occasionally and add water if necessary.
  5. Prepare vegetables while beef is simmering. Begin by thoroughly washing the leek and chop white and green portions separately.
  6. Heat remaining oil in skillet and add white portion of leek. Saute gently over medium heat for about 5 minutes until it begins to soften. Add green portion of leek and saute for another 5 minutes until it begins to soften. Do not brown leeks.
  7. Add chopped spinach and saute for 5 minutes, then add parsley and saute for another 5 minutes. Add cilantro and saute for 5 minutes and then finally, add the dill and saute for 5 minutes. Set aside.
  8. When meat is done, stir in sauteed vegetables and heat together for about 5 minutes before serving.
  9. Adjust seasonings and enjoy.

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