Middle Eastern · Dinner
Spinach and Meat Stew
Beef chuck simmered slowly with spinach, onion and garlic in a spiced braise until fork-tender. Cinnamon and allspice provide warm depth while tomato paste builds savory body. Finished with lemon juice for brightness and served over rice.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
548Calories
42.3gProtein
24.8gFat
37.9gCarbs
5.9gSugar
5.4gFiber
1024mgSodium
128mgChol
8.1gSat Fat
1350mgPotassium
160mgCalcium
6.8mgIron
2.9mcgVitamin B12
24mgVitamin C
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Cut beef chuck into 1-inch cubes. Chop onion and garlic finely. Roughly chop spinach.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef cubes on all sides, 6 minutes, until deep crust forms.
3
Saute
Add onion and garlic to the pot over medium heat, stirring, 4 minutes until soft and translucent.
4
Braise
Stir in tomato paste, cinnamon and allspice, cooking 1 minute. Pour in beef stock, scrape browned bits, cover and simmer over low heat 75 minutes until beef shreds easily.
5
Plate
Stir spinach into the pot, cook uncovered 8 minutes until wilted. Add lemon juice, salt and pepper. Spoon stew over cooked rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck
- 11 oz311g fresh spinach
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 1/2 cup360ml beef stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup196g white rice, cooked, to serve
