1-Prepare all your ingredients by chopping the vegetables and cubing the beef. This helps everything cook evenly and keeps the process smooth.

2-Heat the olive oil in a large pot over medium-high heat and brown the beef cubes to lock in that deep, rich flavor.

3-For a slow-cooker approach, season the beef with salt and pepper, then sear it in the olive oil until browned. Transfer it to the slow-cooker and add the onion, garlic, turmeric, red-pepper flakes, lemon zest, lemon juice, 3 cups broth, tomatoes, and seasonings. Cover and cook on low for 6-8 hours until everything melds together beautifully.

4-In the final hour, stir in the beans, spinach, cilantro, parsley, dill, and chives. If you want a thinner sauce, add the extra cup of broth at this stage.

5-If you’re short on time, the Instant-Pot is your best friend. Start by using the sauté setting to season and brown the beef, then set it aside. Add the onion, garlic, turmeric, red-pepper flakes, lemon zest, lemon juice, 3 cups broth, tomatoes, and seasonings to the pot.

6-Seal and cook on high pressure for 35 minutes. After releasing the pressure, return to sauté mode and mix in the beans, spinach, cilantro, parsley, dill, and chives. Let it simmer for 8-10 minutes until the sauce thickens, adding extra broth if needed. Serve it hot over basmati rice for that fragrant finish.

7-For a traditional bake, pre-heat your oven to 325°F (163°C). In an oven-safe pot, sear the seasoned beef in olive oil, then remove it. Cook the onion for about 5 minutes until soft, and add garlic, turmeric, red-pepper flakes, and lemon zest for another minute.

8-Return the beef to the pot with 3 cups broth, tomatoes, lemon juice, and seasonings. Cover and bake for 2½-3 hours until tender. Finally, stir in the beans, spinach, cilantro, parsley, dill, and chives over low heat for 10-15 minutes. If the sauce needs thinning, add the extra broth before serving over rice with cheese and mint.