Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker

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

Directions

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.