Khoresht-e Rangarang (خورشت رنگارنگ) — Persian Colorful Vegetable & Meat Stew

• 600 gBeef stew meat, trimmed and cut into 3 cm cubes (Chuck or shoulder; lamb leg/shoulder also works)
• 6 gSea salt (About 1 tsp, plus more to taste)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 30 mlNeutral oil (Such as sunflower, canola, or grapeseed)
• 200 gYellow onion, thinly sliced (For fried onions (piaz dagh))
• 25 gTomato paste (About 1 1/2 tbsp)
• 750 mlWater (Hot, for braising)
• 30 mlSoy sauce (About 2 tbsp; use regular (not sweet) soy sauce)
• 200 gCelery stalks (Cut into 6–7 cm matchsticks (julienne))
• 200 gCarrots (Cut into 6–7 cm matchsticks (julienne))
• 150 gRed bell pepper (Seeded, cut into thin strips)
• 150 gGreen bell pepper (Seeded, cut into thin strips)
• 250 gButton mushrooms (Sliced 5 mm thick)
• 165 gSweet corn kernels (About 1 cup; drained if canned, thawed if frozen)

Instructions

1. 1

   Prepare the vegetables for quick cooking: cut celery and carrots into 6–7 cm matchsticks, slice mushrooms 5 mm thick, and cut both bell peppers into thin strips. Keep each vegetable separate so you can add them in stages later and preserve color and crispness.

2. 2

   Make fried onions (piaz dagh): heat 45 ml oil in a wide skillet over medium heat (about 170–180°C). Add 200 g sliced onion and fry 12–18 minutes, stirring often, until deeply golden and sweet. Transfer to a plate; reserve 2 tbsp onion oil in the skillet for extra flavor.

3. 3

   Sear the meat: in a heavy pot, heat 30 ml oil over medium-high heat. Season 600 g meat with 6 g sea salt and 2 g black pepper, then brown in 2 batches for 4–5 minutes per batch, turning to color all sides. Browning builds the stew’s depth and keeps the meat flavorful.

4. 4

   Build the stew base: lower heat to medium. Add tomato paste and cook 2 minutes, stirring, until it darkens slightly and smells sweet. Add 750 ml hot water, scraping the bottom to release browned bits. Bring to a boil, then cover and simmer gently 45 minutes.

5. 5

   Season with soy sauce and continue braising: stir in 30 ml soy sauce, then simmer covered 15 minutes more, or until the meat is tender but not falling apart. Adjust heat to maintain a quiet simmer (small bubbles), which prevents tough meat and keeps the broth clear.

6. 6

   Cook the vegetables in stages for a colorful finish: add carrots and celery first and simmer 8 minutes. Add mushrooms and simmer 5 minutes. Add bell peppers and corn and simmer 4–5 minutes. The vegetables should be bright and slightly crisp, not soft.

7. 7

   Finish and serve: stir in most of the fried onions, reserving a small handful for topping. Simmer uncovered 3–5 minutes to lightly thicken the sauce. Taste and adjust with additional sea salt or black pepper if needed. Serve hot, topped with remaining fried onions.