Ingredients
¼cupcanola oil,divided
1large yellow onion,finely chopped
1tspground turmeric
1½lbschuck roast,boneless, cut into cubes
1½cupsspinach,finely chopped
1cupgreen onions,finely chopped, green part only
½cupItalian flat-leaf parsley,finely chopped
¼cupcilantro,finely chopped
¼cupchives,finely chopped
¼cupfenugreek leaves,finely chopped
1½cupswater,or more as needed
salt and ground black pepper,to taste
1lemon,juiced
4Persian limes,(limoo amani) dried or more to taste
15ozred kidney beans,(1 can), drained and rinsed
Preparation
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion, cook, and stir for 10 to 15 minutes until deep golden brown.
Stir in turmeric for 1 to 2 minutes. Add chuck cubes and cook for 8 to 10 minutes until coated in turmeric and browned on all sides.
Heat the remaining 2 tablespoons of oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir for 5 to 10 minutes until deep dark green in color.
Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice.
Reduce heat, cover, and simmer the stew for about 1 hour until greens soften.
Pierce dried limes with a fork and add to the stew. Continue simmering for 30 minutes to 1 hour until the chuck is tender. Stir in red kidney beans.
Cook for about 30 minutes until flavors combine. Discard dried limes before serving.
