Persian Carrot & Beef Stew (Havij Polo)
 
 
Author:
Recipe type: Dinner
Cuisine: Persian
Serves: 4
Ingredients
  • 1-1/2 to 2 lbs cubed stew beef
  • 2 large onions, thinly sliced
  • ¼ cup butter
  • 1 pound carrots, shredded (I used 2 bags of pre-shredded carrots that are sold in the Produce Section in our grocery store.)
  • 2 tablespoons tomato paste
  • 1 (14 oz) can beef broth
  • ½ cup water (or additional beef broth)
  • ½ teaspoon saffron
  • 2 teaspoons kosher salt
  • ¼ teaspoon pepper
  • Juice of 1 lemon
Instructions
  1. In a large pan, sauté sliced onions in 2 TBSP butter until golden brown. Add cubed beef and sauté until well browned. Add tomato paste and slowly stir in beef broth, saffron, and salt/pepper. Cover and simmer gently for 1 hour.
  2. Peel and slice carrots very thinly. In a separate pan, sauté the carrots in the remaining 2 TBSP of butter for about 5 minutes and set aside.
  3. Add carrots and lemon juice to meat mixture after the meat has simmered. Stir until well combined. Simmer, covered, another 30 minutes.
  4. Serve with basmati rice.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/01/persian-carrot-beef-stew-havij-polo/