Persian Celery Stew
Beef, celery and lemon come together in this stew, fragrant with turmeric and slow-cooked. Serve with basmati rice.
8 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 480 min · 495 min total
- medium
- 1
The night before:. Pull stalks of celery apart and set the celery heart aside. Rinse, then slice the ribs of celery on the diagonal into 1 inch chunks and place in refrigerator storage dish.
- 2
Starting from the bottom, finely slice the celery heart, including the pale yellow leaves and add to celery chunks. Add chopped onions, mint, tumeric and garlic to refrigerator dish and store until ready to place in crock pot.
- 3
In the morning before leaving for work:. Spray crock pot with Pam. Place beef in pan. Add celery mixture.
- 4
Then add the lemon juice. Pour in can of diced tomatoes on top. Stir just to blend. Pour tomato sauce over celery mixture and top with sliced tomatoes.
- 5
Cook on low all day, up to 10 hours. Serve with basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
