Discover the heartwarming flavors of Shorwa, an Afghan stew that’s as comforting as it is flavorful. This aromatic dish is a symphony of tender meat, fragrant spices, and hearty vegetables, all simmered to perfection. Experience the warmth and richness of this simple, Instant Pot Afghan Stew. It’s a bowl of pure comfort that’s perfect for any night!
Want to make the most amazing Shorwa? Follow our process!
You’re gathered around the Distarghan (Floor Tablecloth), you have your Afghan Bread (naan) and you’re about to tear up the bread so you can douse it in the aromatic Shorwa broth. You’re so excited and you have good reason to be. The sautéed onions and all the perfect seasonings create such a rich broth that goes so well with bread.
This is such an inviting dish as you all sit around the tablecloth talking about your days and enjoying a beautiful bowl of Shorwa.
Use a pressure cooker for this as it’ll go much faster but simmering it over the stovetop works just as well but obviously it’ll take longer.
This is a celebration of love, family, and the simple joys of being together to enjoy a hearty meal!
Tips on Making The Best Shorwa
Sear the Meat: You will want to sear the chuck roast prior to starting your pressure cooker. Before you add the liquid ingredients, you can take the time to sear the roast. This will add some flavor to the meat but help lock in those juices. You will have a much more flavorful and tender chuck roast!
Adjust Spice Levels: This is all a personal preference. You should adjust the seasonings and spice levels to your liking. We provide a nice base but obviously everyone’s tastes are different and if you prefer a spicier Shorwa, increase the chili powder or add something like cayenne pepper.
Natural Pressure Release is IMPORTANT: Don’t be like us the first time we made this. We did not naturally release the pressure and liquid sputtered EVERYWHERE! Also for a natural. release from the Instant Pot. Give it about 5-10 minutes. Don’t be like us the first time lol!
High-Quality Ingredients: One tip we will always bring up for just about every recipe we make, is using high-quality ingredients. The crushed tomatoes especially, can be adjusted to be higher quality. San Marzano tomatoes are a perfect example!
Afghan Bread: We used traditional afghan bread to make the base for the broth but you can use any bread you’d like. We know we didn’t provide the recipe but that’s because we are still working on it. I have a hard time getting those ripples that my mom is so good at lol!
Ingredients
- Olive Oil
- 1 large Onion (diced)
- 1 tbsp Garlic (minced)
- 2 tsp Cumin
- 2 tsp Coriander
- 2 tsp Ginger
- 1 tsp Chili Powder
- 1 tsp Turmeric
- Salt (to taste)
- 1.5 lbs Beef Roast
- 4 Carrots (peel & cut into chunks)
- 2 large Potatoes (cut into chunks)
- 1 28 oz. can Crushed Tomatoes (San Marzano)
- 4 cups Water
- Afghan Bread (pita, naan or any flatbread)
- Cilantro (as much as your heart desires)
Directions
Begin by sautéing diced onions in olive oil in your Instant Pot.
Add minced garlic, cumin, coriander, ginger, chili powder, turmeric, and salt, cooking until fragrant.
Then add your roast, and give it a nice sear.
Finally, add carrot and potato chunks, crushed tomatoes, and water.
Switch setting to pressure cooker, and cook on high for 30 minutes.
Let pressure slowly release for 5-10 minutes, before switching to the quick release to let all the pressure out.
Cut roast into chunks and add it back to the Instant Pot.
To serve, break your Afghan bread into pieces and put them at the bottom of your bowl, pour the stew over them, and top with cilantro.
Enjoy!
STORAGE RECOMMENDATIONS
REFRIGERATION
Shorwa can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Shorwa can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or a stovetop to gently reheat the shorwa on medium to low heat.
FREQUENTLY ASKED QUESTIONS
Yes, you can substitute the beef roast with other cuts such as stew meat or chuck roast. Just make sure the meat is well-marbled and suitable for slow cooking to achieve tender results.
Absolutely! To make this Shorwa on the stovetop, simply follow the same steps outlined in the recipe but use a large pot or Dutch oven. Simmer the stew over low heat for 1-2 hours until the meat is tender.
Allow the Shorwa to cool completely before transferring it to an Skroam’s 10 Pack Glass Containers. Store it in the refrigerator for up to 3-4 days. You can also freeze the leftovers for longer storage, up to 2-3 months.
Yes, you can easily adapt this recipe to be vegetarian or vegan by omitting the beef roast and using vegetable broth instead of water. Additionally, you can add extra vegetables such as mushrooms or bell peppers for added flavor and texture.
Beef Korma
Challow, an Afghan White Rice
Kabuli Palaw, Afghan Brown Rice
Cilantro Green Chutney
Salata – Afghan Salad
Yes, if you prefer a thicker broth/stew, you can add less water or increase the cooking time to allow the liquid to reduce further. Conversely, if you prefer a thinner consistency, you can add more water or broth to achieve your desired texture.
Love Our Shorwa? Give Us Feedback!
If you make our Shorwa, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Shorwa
Equipment
- Instant Pot
Ingredients
- Olive Oil
- 1 Onion, large
- 1 tbsp Garlic, minced
- 2 tsp Cumin
- 2 tsp Coriander
- 2 tsp Ginger
- 1 tsp Chili Powder
- 1 tsp Turmeric
- Salt to taste
- 1.5 lbs Beef Roast
- 4 Carrots, peel and cut into chunks
- 28 oz Crushed Tomatoes Can
- 4 cups Water
- Afghan Bread, pita or naan
- Cilantro
Instructions
- Begin by sautéing diced onions in olive oil in your Instant Pot.
- Add minced garlic, cumin, coriander, ginger, chili powder, turmeric, and salt, cooking until fragrant.
- Then add your roast, and give it a nice sear.
- Finally, add carrot and potato chunks, crushed tomatoes, and water.
- Switch setting to pressure cooker, and cook on high for 30 minutes.
- Let pressure slowly release for 5-10 minutes, before switching to the quick release to let all the pressure out.
- Cut roast into chunks and add it back to the Instant Pot.
- To serve, break your Afghan bread into pieces and put them at the bottom of your bowl, pour the stew over them, and top with cilantro. Enjoy!
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