Ingredients

• 0.25 cups canola oil , divided
• 1 large yellow onion , finely chopped
• 1 teaspoon ground turmeric
• 1.5 pounds boneless chuck roast , cut into 1 1/2-inch cubes
• 1.5 cups finely chopped spinach
• 1 cup finely chopped green onions , green part only
• 0.5 cups finely chopped Italian flat-leaf parsley
• 0.25 cups finely chopped cilantro
• 0.25 cups finely chopped chives
• 0.25 cups finely chopped fenugreek leaves
• 1.5 cups water , or more as needed
• salt and ground black pepper to taste
• 1 lemon , juiced
• 4 drieds Persian limes , limoo amani
• 1 , 15 ounce

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

Nutrition per serving