Khorak Goosht va Piaz (خوراک گوشت و پیاز) — Persian Beef and Onion Stew

• 700 gBeef chuck, cut into 3 cm cubes (Well-marbled chuck stays tender after long simmering)
• 600 gYellow onions, thinly sliced (About 3 large onions)
• 30 mlVegetable oil (2 tbsp)
• 12 gGarlic, finely grated or minced (About 4 cloves)
• 4 tspGround turmeric (Persian-style warmth and color)
• 2 tspSea salt (About 12 g)
• 1 tspBlack pepper, freshly ground (Adjust only after simmering if needed)
• 900 mlWater (Hot water helps the pot return to a simmer quickly)
• 20 gFresh parsley, finely chopped (About 1/2 bunch)

Instructions

1. 1

   Pat the beef dry with paper towels and keep the cubes similar in size so they cook evenly. Slice the onions thinly and evenly; uniform slices caramelize at the same rate and prevent burning.

2. 2

   Heat the vegetable oil in a heavy pot over medium heat for 2 minutes until it shimmers. Add the sliced onions and cook for 20–25 minutes, stirring every 2–3 minutes, until deeply golden and soft; lower the heat if the edges start to darken too fast.

3. 3

   Add the garlic and cook for 60 seconds, stirring constantly so it perfumes the oil without browning. Sprinkle in the turmeric and stir for 30 seconds to bloom it; this step deepens the stew’s color and rounds out the flavor.

4. 4

   Add the beef to the pot and raise the heat to medium-high. Cook for 6–8 minutes, turning the pieces to coat them in the onion-turmeric mixture, until the exterior loses its raw color and lightly sears in spots.

5. 5

   Stir in the sea salt and black pepper, then pour in the hot water and scrape the bottom of the pot to release any browned bits. Bring to a gentle boil for 3 minutes, then reduce to low so the stew simmers with only small bubbles.

6. 6

   Cover and simmer for 90 minutes, stirring every 20 minutes to prevent sticking and to keep the onions from settling on the bottom. If the liquid drops below the level of the meat, add 100 ml water at a time and return to a gentle simmer.

7. 7

   Uncover and simmer for 10–15 minutes to thicken the broth slightly; the onions should melt into the sauce and the beef should be fork-tender. Turn off the heat, stir in the chopped parsley, and rest the stew for 10 minutes so the flavors settle before serving.