Not-Quite-Persian Ghormeh Sabzi (Green Stew) For The Slow Cooker - cooking recipe

Ingredients

2 red potatoes, diced
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons olive oil, divided
1 1/2 pounds beef stew meat, cut into bite-size chunks
1 cup diced onion
1 teaspoon ground turmeric
1 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper
2 cups chopped fresh spinach
1 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh chives
4 cups chicken broth
1 cup lime juice
2 teaspoons minced garlic

Preparation

Mix diced potatoes and kidney beans in a slow cooker.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
Cook on High for 4 hours. Adjust salt as needed.