Iranian-style Beef and Ale Stew

Ingredients

In this Iranian adaptation of the British Steak and Ale Pie, we replace the traditional pastry crust with a saffron-infused stew. The British ale is retained to add depth and complexity to the dish, while the spices used in Iranian cuisine, such as turmeric, cumin, and cinnamon, are incorporated to give it an authentic Iranian flavor profile. The result is a hearty stew that combines the best of both culinary traditions. We alse have the original recipe for Steak and Ale Pie, so you can check it out.

• 1.5 kg (3.3 lbs) beef stew meat, cubed 1.5 kg (3.3 lbs) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470 ml) British ale 2 cups (470 ml) British ale
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric, cumin, cinnamon, black pepper, and salt. Cook for another minute to toast the spices.
4. 4.
   Pour in the British ale and beef broth, and bring to a simmer. Cover the pot and cook for 1.5 hours, or until the beef is tender.
5. 5.
   Add the saffron threads and their soaking liquid to the pot, along with the carrots and potatoes. Cook for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Serve the Iranian-style Beef and Ale Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before adding them to the stew.

Tips & Tricks

• For a richer flavor, marinate the beef in the spice mixture overnight before cooking.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Serve the stew with Iranian flatbread or rice for a complete meal.

Serving advice

This Iranian-style Beef and Ale Stew is best served hot, accompanied by Iranian flatbread or fragrant basmati rice. The flavors deepen and meld together if allowed to sit for a while, so it can also be made in advance and reheated before serving.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the stew to shine through.