We've used Persian flavours to inspire this winter warmer, using fresh herbs, turmeric and saffron to season our marbled chuck steak. With the added nourishment of white beans and spinach, it'll warm you from the inside out without leaving you feeling heavy. We've chosen to serve this alongside some fluffy basmati rice and dressed it with a tangy, garlic sauce.
Take the chuck out of the fridge to bring to room temperature and season well with salt and pepper. Heat a large casserole dish on medium-high heat with a 2 tbsp olive oil and once hot add in the beef. Brown the meat in batches to prevent it from stewing and allowing the meat to get nicely coloured and then set aside.
Heat another 2 tbsp olive oil in the same pan and put on low-medium heat and add in the onion. The onion should cook but not colour and lift all of those beautiful caramelised flavours off the bottom of the pan. Cook for 5 minutes.
Add in the garlic and chilli and cook for a further 2 mins and follow with the turmeric and cumin.
Add in the tomatoes and put the saffron in the empty can before filling it up with hot water. Let the saffron infuse for a minute before adding the saffron water into the pot.
Add in the beef stock and bring the pot to a boil before turning down to a simmer. Season with salt and pepper and place lid on to cook for 2 1/2 hrs.
Meanwhile, make the yoghurt dressing. Put the yoghurt into a bowl and add in the minced garlic, lemon rind and juice and season with salt.
Once the beef is tender, add in the beans, coriander, parsley, spring onion and baby spinach and cook with lid off for another 10 mins.
Drizzle the yoghurt over the beef and serve with basmati rice and bread.