Khorak Goosht Zanjabili (خوراک گوشت زنجبیلی) — Persian Ginger Beef Stew

• 800 gBeef chuck, trimmed and cut into 3 cm cubes (Aim for evenly sized cubes for even braising)
• 250 gOnion, finely diced (About 1 large onion)
• 12 gGarlic, minced (About 4 cloves)
• 30 gFresh ginger, peeled and finely grated (Grate on a microplane for a smooth stew)
• 30 mlVegetable oil (2 tablespoons)
• 3 gGround turmeric (1 teaspoon)
• 2.5 gGround cinnamon (1 teaspoon)
• 30 gTomato paste (2 tablespoons)
• 720 mlBeef broth (or vegetable broth) (3 cups, low-sodium preferred)
• 30 mlSoy sauce (2 tablespoons; use halal-certified if needed)
• 21 gHoney (1 tablespoon)
• 6 gSalt (1 teaspoon, plus more to taste)
• 1 gBlack pepper, freshly ground (1/2 teaspoon)

Instructions

1. 1

   Pat the beef dry with paper towels so it browns instead of steaming. Heat a heavy pot or Dutch oven over medium-high heat for 2 minutes, then add the vegetable oil. Brown the beef in 2 batches for 4–5 minutes per batch, turning to color multiple sides. Transfer browned beef to a plate.

2. 2

   Reduce heat to medium. Add the diced onion to the same pot and cook 8–10 minutes, stirring often, until deeply golden and softened. Add the minced garlic and grated ginger and cook 60–90 seconds until fragrant, scraping up browned bits from the bottom to build a richer base.

3. 3

   Stir in turmeric and cinnamon and toast for 30 seconds to bloom the spices without burning them. Add the tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and smells sweet. This step removes raw paste flavor and deepens the stew’s color.

4. 4

   Return the beef and any collected juices to the pot. Pour in the broth and stir well, scraping the bottom to fully deglaze. Bring to a gentle boil over medium-high heat, then immediately reduce to low to maintain a steady simmer with small bubbles. Cover and cook 75 minutes, stirring every 20 minutes.

5. 5

   Uncover and simmer 20–30 minutes more to thicken the sauce and tenderize the beef further. If the stew reduces too quickly, add 60–120 ml (1/4–1/2 cup) hot water; if it is thin, keep it uncovered. The beef is ready when a fork slides in with little resistance.

6. 6

   Stir in soy sauce, honey, salt, and black pepper. Simmer uncovered 5 minutes to meld flavors and lightly glaze the meat. Taste and adjust: add 1–2 g more salt if needed, or 5–10 g more honey for a rounder finish. Rest off heat, covered, for 10 minutes before serving.