Iranian Sumac Beef Stew

Warm up with this flavorful Iranian Sumac Beef Stew that’s bursting with spices and tender veggies! There’s something so comforting about a simmering pot of beef stew that not only fills the kitchen with an inviting warmth but also brings people together around the table. This recipe, with its bright hint of sumac and the sweet warmth of cinnamon, strikes the perfect balance between tangy and cozy. You’ll find that each spoonful is an adventure—one moment you taste the earthy cumin, and the next you’re greeted by the gentle heat of freshly ground black pepper. It’s a dish that embraces both tradition and bold flavors, rooted in Middle Eastern cuisine but feeling right at home in any kitchen.

Experience the delightful mix of spices like sumac and cinnamon in this hearty beef stew, perfect for cozy dinners and family gatherings. As a home cook with a passion for exploring global flavors, I love how this recipe comes together in about 1 hour and 40 minutes of cooking time, plus 20 minutes of prep. It’s rated as an intermediate-level dish, which means it’s achievable even if you’re not a seasoned chef, and at roughly 450 calories per serving, it’s hearty enough to satisfy without leaving you too full. Make sure to give it a quick 10-minute rest before serving—this little pause lets all those spices meld together into an irresistible broth. Bring on the crusty bread or a side of saffron rice, and get ready to dive into a bowl that’s as uplifting as it is flavorful!

KEY INGREDIENTS IN IRANIAN SUMAC BEEF STEW

Before we dive into the cooking steps, let’s take a moment to talk about the stars of this stew. Each ingredient plays a vital role in layering flavor, texture, and aroma to create a harmonious and deeply satisfying dish.

• Beef

Tender cubes provide the hearty backbone of the stew. As they braise slowly, they absorb the spice blend and become melt-in-your-mouth delicious.

• Olive Oil

A luscious cooking fat that helps brown the beef and sauté the aromatics, adding a subtle fruitiness and depth.

• Onion

Finely chopped onions create a savory and slightly sweet base, softening into translucent ribbons as they cook down.

• Garlic

Minced garlic infuses the broth with a warm, pungent savoriness that complements the spices perfectly.

• Ground Turmeric

Bright yellow in color, turmeric lends a mild earthiness and vibrant hue, while also offering anti-inflammatory benefits.

• Ground Cinnamon

A sweet-spicy accent that brings warmth and complexity, balancing the tanginess of the sumac.

• Ground Sumac

This tangy, lemony spice is the signature flavor of the stew. It cuts through the richness of the beef and adds a refreshing zing.

• Ground Cumin

Offering a toasty, slightly smoky note, cumin deepens the stew’s flavor profile and pairs wonderfully with coriander.

• Ground Coriander

With its citrusy undertones, coriander brightens the dish and melds beautifully with the other warm spices.

• Salt

Enhances all the flavors, ensuring each component—from the beef to the veggies—shines in every bite.

• Freshly Ground Black Pepper

Adds a gentle kick of heat and a hint of sharpness when freshly cracked over the simmering stew.

• Beef Broth

Provides the rich, savory liquid base that simmers the beef and vegetables to tenderness, creating a flavorful sauce.

• Tomato Paste

Concentrated tomato flavor adds body, slight acidity, and color to the broth for a well-rounded taste.

• Carrot

Sliced into rounds, carrots soften in the stew, contributing a natural sweetness and vibrant color.

• Potatoes

Cubed potatoes soak up the broth, becoming hearty and starchy, perfect for scooping up every drop of sauce.

• Cherry Tomatoes

Halved cherry tomatoes burst with bright acidity during the final simmer, adding pops of freshness.

• Fresh Parsley

Chopped parsley brings a final burst of herbal brightness as a garnish, lifting each spoonful with green vibrancy.

HOW TO MAKE IRANIAN SUMAC BEEF STEW

Let’s walk through how to transform these ingredients into a soul-warming stew. From browning the beef to the final simmer, each stage builds upon the last, creating layers of spice and richness that will have your family coming back for seconds.

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary to avoid overcrowding. Once deeply caramelized, remove the beef with a slotted spoon and set aside on a plate.

2. In the same pot, add the onion. Sauté until it turns translucent and just starts to color, about 5 minutes. Stir in the garlic and continue to sauté for another 2 minutes until you can smell that fragrant garlic aroma.

3. Sprinkle in the turmeric, cinnamon, sumac, cumin, coriander, salt, and black pepper. Toast the spices by stirring continuously for about 1 minute—this step really wakes up their essential oils.

4. Return the browned beef to the pot. Pour in the beef broth and add the tomato paste, stirring thoroughly so the paste dissolves and the broth turns a rich, unified color.

5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let the stew simmer gently for 1 hour, allowing the beef to tenderize fully.

6. After 1 hour, add the carrot rounds and potato cubes. Stir carefully to combine, cover again, and continue to simmer for an additional 30 minutes, or until the vegetables yield easily to a fork.

7. Gently fold in the cherry tomatoes and let them cook for 10 more minutes. They will soften just enough to release their juices without losing their shape.

8. Taste the stew and adjust the seasoning with additional salt and pepper if needed, making sure the flavors are perfectly balanced.

9. Remove the pot from the heat. Ladle the stew into bowls and garnish with a generous sprinkle of fresh parsley. Serve hot and enjoy!

SERVING SUGGESTIONS FOR IRANIAN SUMAC BEEF STEW

When it comes to serving, this stew is delightfully versatile. Whether you’re hosting a relaxed dinner with friends or simply craving a cozy night in, these ideas will help you present the dish in all its glory. From elegant plating to rustic bowls, you can customize your presentation to fit the occasion perfectly.

• Saffron Rice

Serve the stew over a nest of fragrant saffron-infused rice. The delicate golden strands of saffron and tender grains create a luxurious base that soaks up every drop of stew.

• Crusty Bread

Pair with slices of warm, crusty bread—preferably a baguette or sourdough. The bread soaks up the rich, spiced broth, creating the ultimate dunk-and-dip experience.

• Flatbread or Lavash

Offer soft flatbread or lavash on the side for scooping up meat and veggies, adding a tactile, hands-on element to your meal.

• Yogurt Drizzle

For a cool contrast, drizzle a spoonful of plain Greek yogurt or labneh on top. The creamy tang cuts through the spices and adds an extra layer of richness.

HOW TO STORE IRANIAN SUMAC BEEF STEW

Storing your leftover stew properly ensures you can enjoy these flavors again—often tasting even better the next day. The key is to cool the stew quickly and keep it in airtight conditions to preserve freshness and depth of flavor. Here are a few tried-and-true methods:

• Refrigerate in an Airtight Container

Once the stew cools to room temperature (about 30 minutes), transfer it to a well-sealed container. It will stay fresh for up to 3 days in the fridge and the flavors deepen as it rests.

• Freeze in Portion-Sized Bags

Divide the cooled stew into meal-sized portions, then seal in heavy-duty freezer bags. Lay flat to freeze for quicker thawing. It will keep well for up to 3 months.

• Reheat Gently on the Stovetop

For the best texture, thaw in the fridge overnight, then warm over low heat in a pot, stirring occasionally. Add a splash of broth if it has thickened too much.

• Microwave for Quick Meals

If you’re short on time, place a single portion in a microwave-safe bowl, cover loosely, and heat on medium power in 1-minute intervals, stirring in between until heated through.

CONCLUSION

What started as a simple idea—spicing up tender beef cubes with exotic Middle Eastern seasonings—has blossomed into a rich, soul-satisfying Iranian Sumac Beef Stew that’s perfect for any dinner table. We’ve covered everything from the vivid key ingredients that make each bite memorable to the step-by-step how-to-make process that turns everyday cooking into an aromatic adventure. Whether you’re seeking a heartwarming dish for family gatherings or want to impress dinner guests with something a little different, this stew delivers both familiarity and flair. Don’t forget to explore the serving suggestions to elevate your presentation and the storage tips to ensure you enjoy every leftover spoonful.

Feel free to print this article or save it for later—you’ll want to have it on hand whenever you’re craving a bowl of spiced comfort. And if your curiosity is buzzing, stay tuned for the FAQ section below where you’ll find answers to common questions that arise when making this stew. I’d love to hear about your experience: drop a comment, share your questions, or let me know if you tweaked any part of the recipe. Your feedback not only helps me improve but also inspires fellow home cooks. Happy cooking, and here’s to many cozy meals ahead!

Print Recipe

Iranian Sumac Beef Stew

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 30 mins

Calories: 450

Description

Experience the delightful mix of spices like sumac and cinnamon in this hearty beef stew, perfect for cozy dinners and family gatherings. Each bite is a taste of warmth and comfort.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ pounds beef, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 teaspoon ground turmeric

• 1 teaspoon ground cinnamon

• 2 teaspoons ground sumac

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 2 cups beef broth

• 2 tablespoons tomato paste

• 1 large carrot, sliced into rounds

• 2 medium potatoes, peeled and cubed

• 1 cup cherry tomatoes, halved

• 1 bunch fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary. Remove the beef with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue to sauté for another 2 minutes until fragrant.
3. Stir in the turmeric, cinnamon, sumac, cumin, coriander, salt, and black pepper. Cook the spices with the onions and garlic for 1 minute, allowing the flavors to bloom.
4. Return the browned beef to the pot. Pour in the beef broth and add the tomato paste. Stir to combine well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour.
6. After 1 hour, add the sliced carrot and cubed potatoes to the pot. Stir to combine and continue to simmer for an additional 30 minutes until the vegetables are tender.
7. Add the cherry tomatoes to the stew and cook for another 10 minutes, allowing them to soften slightly.
8. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
9. Remove the stew from the heat. Serve hot, garnished with freshly chopped parsley.

Note

• Sumac is a tangy spice commonly used in Middle Eastern cuisine. It adds a unique, lemony flavor to the stew.
• This stew pairs wonderfully with a side of saffron rice or a warm, crusty bread.
• For a deeper flavor, marinate the beef with spices for a few hours before cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and tend to taste even better the next day.

Keywords: Iranian stew, sumac beef, comfort food, spiced beef, hearty recipes, Middle Eastern cuisine