Ingredient list

• 1.3 kg beef chuck, trimmed and cubed

• kosher salt and black pepper

• 1/4 cup extra virgin olive oil

• 1  onion, chopped

• 3 cloves garlic, minced or grated

• 1 teaspoon turmeric

• 1/2 teaspoon dried chilli flakes

• 2 teaspoons lemon zest plus 2 tablespoons lemon juice

• 3-4 cups low sodium beef broth

• 1  can diced tomatoes

• 1  can white beans, drained

• 2 cups baby spinach

• 1/2 cup fresh fresh coriander, roughly chopped

• 1/2 cup fresh parsley, roughly chopped

• 1/4 cup fresh dill, roughly chopped

• 1 tablespoon chopped chives

• 2 cups cooked basmati rice

• crumbled feta or goat cheese, for serving

• fresh mint, for serving

Directions

1. Preheat the oven to 165 ºC. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe pan, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, chilli flakes, and lemon zest, cook until the garlic is fragrant, about 1 minute. 

2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.

3. Remove from the oven and place over low heat. Stir in the beans, spinach, coriander, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.

4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs