Seder Night Hossein
A deeply comforting, spiced Persian-inspired beef and potato stew traditionally served to bring warmth and blessing to the holiday table.
Ingredients
- •1.5 lbs beef stew meat, cut into 1.5-inch cubes (700g)
- •3 large Yukon Gold potatoes, peeled and quartered
- •2 medium yellow onions, thinly sliced
- •3 cloves garlic, minced
- •2 tablespoons tomato paste
- •2 cups beef broth (500ml)
- •2 tablespoons extra virgin olive oil
- •1 teaspoon ground turmeric
- •1 teaspoon sweet paprika
- •0.5 teaspoon ground cinnamon
- •1 teaspoon kosher salt
- •0.5 teaspoon freshly ground black pepper
- •2 tablespoons fresh flat-leaf parsley, chopped for garnish
Instructions
- 1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Add the sliced onions and sauté for 8 to 10 minutes until deeply golden brown and caramelized.
- 3
Stir in the minced garlic, ground turmeric, sweet paprika, and ground cinnamon, cooking for 1 minute until fragrant.
- 4
Add the beef stew meat cubes to the pot and sear on all sides until lightly browned, about 5 minutes.
- 5
Stir in the tomato paste, coating the meat and onions evenly.
- 6
Pour in the beef broth, add the kosher salt and black pepper, and bring the mixture to a gentle boil.
- 7
Carefully nestle the quartered potatoes into the liquid around the meat.
- 8
Reduce the heat to low, cover the pot tightly with a lid, and simmer for 30 minutes, or until the beef is fork-tender and the potatoes are soft.
- 9
Remove from heat, let it rest covered for 5 minutes, then garnish with freshly chopped parsley before serving warm.
💡 Chef tips
- Make-ahead: This stew actually tastes better when made a day in advance and gently reheated on the stovetop.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish should feature tender, melt-in-your-mouth beef and potatoes bathed in a rich, aromatic, spiced tomato sauce with a warm golden hue.