There is something so comforting about a pot of stew simmering on the stove on a cold weeknight. This stew comes packed with earthy spinach flavor, rich cooked beef, and a bright, herbaceous punch of fresh dill and cilantro. A great nutritious meal to serve your family on weeknights or a nostalgic weekend.
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Spinach Beef Stew
I make this recipe regularly during the winter and probably once or twice through spring and fall. It is one of those recipes that brings back good old memories.
My mom usually serves spinach stew with beef but you can make this meatless and serve it over some Lebanese rice.
Ingredients
Pro Tip
If you aren't a fan of dill or cilantro, you can swap one for the other or even use some chopped fresh parsley for a different regional twist.
Spinach Stew
Ingredients
For cooking the beef:
- 1 pound beef stew meat cut into 1 inch pieces
- 1 Tablespoon butter
- 2 mastic tears optional
- 2 cardamom pods
- 2 bay leaves
- 1 celery stalk cut into chunks
- 1 medium carrot cut into chunks
- 1 medium onion quartered
- Water to cover
For the spinach stew:
- 2 Tablespoons ghee butter or oil can also be used
- 1 yellow onion chopped
- 3 garlic cloves minced
- ¼ cup fresh cilantro chopped
- ¼ cup chopped fresh dill optional
- 2-3 teaspoons rice uncooked
- 2 Tablespoons tomato paste
- 1 can (15oz) tomato sauce
- 1 cup beef broth from cooking the meat
- 1 pound Frozen spinach no need to thaw
Instructions
Cook the meat:
- In a large pot melt mastic in butter over medium heat.
- Raise temperature to medium high and sear meat from all sides until browned, work in batches if needed.
- Add onion, celery, carrots, cardamom and bay leaves.
- Stir for a couple of minutes then pour in boiling water.
- Bring the pot to a boil skimming the foam as much as you can.
- Reduce heat to medium, partially cover and continue to cook for about 60-75 minutes until beef is tender.
In the last 10 minutes of cooking the meat, start cooking the spinach:
- In a large pot over medium high heat, melt ghee than saute onions for 3-5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Mix in tomato paste then pour tomato sauce and 1 cup of the beef broth from the beef that you cooked.
- Add rice, fresh herbs and frozen spinach.
- Bring the mixture to a boil over medium heat then cover and continue to cook for 10 minutes or until the spinach has completely melted.
- Uncover, add beef cubes and more stock if needed and adjust seasoning.
- Cover again and continue to cook for another 5 minutes.
- Remove from heat and serve in bowls with rice or crusty bread.
Nutrition
How to Make Spinach Stew
1- In a large pot heat butter and sear beef cubes. Add onions, carrots and all the ingredients. Cover with water and bring to a boil. Reduce heat and simmer until cooked.
2- In another pot sautee onion and garlic until fragrant. Add tomato paste and mix well.
3- Pour in tomato sauce, beef broth and rice. Then add frozen spinach and chopped fresh herbs. Cover until frozen spinach melt.
4- Mix in cooked beef, more broth if the suace is too thick for your liking and season with salt and black pepper.
FAQs
Pour leftovers in an airtight container and refrigerate for up to 4 days. Reheat on stovetop or covered in microwave.
Yes, this stew freezes beautifully for up to 4 months. Let it thaw in the fridge then reheat on the stove.
More Tips
- Adding just two teaspoons of uncooked rice acts as a natural thickener. It absorbs the juices and gives the stew a velvety body without the need for a roux.
- If you can’t find mastic tears, don’t sweat it! It adds a unique aroma, but the stew will still be delicious with just the cardamom and bay leaves.
- By searing the beef with all the aromatics, you create a foundational broth that is worlds apart from store bought stock.
- Using frozen spinach is a major time saver and actually provides a better texture, but of course you can use fresh.
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