Khoresh Goosht ba Sabzijat (خورش گوشت با سبزیجات) — Persian Meat and Vegetable Stew

• 900 gBoneless lamb shoulder or beef chuck, cut into 4 cm cubes (Trim excess surface fat; keep some marbling for tenderness)
• 10 gFine sea salt (About 1 3/4 tsp; plus more to taste at the end)
• 2 gGround black pepper (About 1 tsp)
• 30 mlOlive oil (About 2 tbsp)
• 30 gUnsalted butter (Added near the end for richness and aroma)
• 250 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic, minced (About 4 cloves)
• 45 gTomato paste (About 3 tbsp; fry to remove raw taste)
• 2 tspDried thyme (Preferably rubbed thyme)
• 2 leafBay leaves (Remove before serving)
• 8 gGranulated sugar (About 2 tsp; balances tomato acidity)
• 1000 mlBeef broth or vegetable broth, low-sodium (Hot, if possible, to maintain simmer)
• 300 gCarrots, cut into 2.5 cm chunks (About 3 medium carrots)
• 450 gPotatoes, peeled and cut into 3 cm chunks (Waxy potatoes hold shape best)
• 200 gParsnips, cut into 2.5 cm chunks (Adds earthy sweetness)
• 180 gCelery stalks, cut into 2 cm pieces (About 3 stalks)
• 25 gFresh parsley, finely chopped (About 1 cup loosely packed; stirred in at the end)
• 15 mlFresh lemon juice (About 1 tbsp; adjust to taste)

Instructions

1. 1

   Pat the meat very dry with paper towels. Season evenly with the salt and black pepper. Heat a heavy pot or Dutch oven over medium-high heat for 2 minutes, then add olive oil. Brown the meat in 2 batches for 4–5 minutes per batch, turning to color multiple sides; transfer browned meat 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 golden and softened. Add minced garlic and cook 45–60 seconds until fragrant. Stir in tomato paste and cook 2–3 minutes, pressing and stirring, until it darkens slightly and smells sweet, not raw.

3. 3

   Return the meat and any juices to the pot. Add dried thyme, bay leaves, and granulated sugar, stirring for 30 seconds to coat. Pour in the hot broth, scraping the bottom to release browned bits. Bring to a gentle boil over medium-high heat, then reduce to low to maintain a steady simmer.

4. 4

   Cover with the lid slightly ajar and simmer for 75 minutes, stirring every 20 minutes to prevent sticking. Keep the heat low so the surface only gently bubbles. If the liquid drops below the meat level, add 120–240 ml hot water to maintain a stew-like consistency.

5. 5

   Add carrots, parsnips, and celery. Stir, return to a gentle simmer, and cook 25 minutes, partially covered, until the vegetables begin to soften. Add the potatoes and cook 20–25 minutes more, or until the meat is fork-tender and the potatoes are just cooked through but not falling apart.

6. 6

   Turn off the heat. Remove bay leaves. Stir in the unsalted butter until melted, then add chopped parsley and lemon juice. Rest the stew, covered, for 10 minutes so flavors settle and the broth thickens slightly. Taste and adjust seasoning with additional salt or lemon juice before serving hot.