My Pork Stew With Spinach Recipes

SPINACH BEEF STEW

Spinach Beef Stew image

I came up with this recipe using what I had on hand one day, and it remains a family favorite on these colder New England days. It's a fabulous was to use up leftover roast. In fact, it's so good you might want to plan to have leftovers the next time you make a roast. -Amy Leary, Burlington, Connecticut

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/3 cup cider vinegar
2 tablespoons dry red wine or beef broth
1 can (29 ounces) tomato sauce
1 cup water
1/3 cup chopped roasted sweet red peppers
3 bay leaves
3 tablespoons brown sugar
3 teaspoons beef bouillon granules
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup uncooked long grain rice
1/2 pound cubed cooked roast beef
2 cups chopped fresh spinach
Sour cream and grated Parmesan cheese, optional

Steps:

In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated., Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes., Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.

Nutrition Facts :

FALL-APART PORK STEW

Fall-Apart Pork Stew image

A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

Provided by Michelle

Categories Soups, Stews and Chili Recipes Stews Pork

Yield 8

Number Of Ingredients 25

Ingredients

2 tablespoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon garlic powder
1 ½ tablespoons seasoned salt
1 ½ tablespoons ground black pepper
1 teaspoon dried marjoram
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 pounds boneless pork shoulder, cubed
1 bunch spinach leaves, washed
¼ cup olive oil
2 tablespoons all-purpose flour
¼ cup butter
1 onion, thinly sliced
2 stalks chopped celery
1 pound fresh mushrooms, sliced
1 ½ cups beef broth
2 (28 ounce) cans stewed tomatoes
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 (15 ounce) cans butter beans, rinsed and drained
1 yellow squash, sliced
1 zucchini, sliced
salt and pepper to taste

Steps:

Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g

HERBED BEEF STEW WITH SPINACH

Herbed Beef Stew with Spinach image

My first attempt at making up a recipe for my slow cooker, and thought the results were great. The addition of fresh herbs added great flavour and by stirring the spinach through the stew at the end it is perfectly cooked.

Provided by Sarah

Categories Stew

Time 8h40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

800 g beef, cubed
3 onions, cut into wedges
3 carrots, sliced
4 stalks celery, sliced
1 can chopped tomato
2 tablespoons fresh basil
2 tablespoons fresh flat leaf parsley
2 tablespoons fresh rosemary
2 -3 cloves garlic, minced
3 bay leaves
3 red capsicums, any colour,roasted,skinned and chopped
1 bunch baby spinach leaves
2 tablespoons oil
2 tablespoons flour
1 cup beef stock
1/2 cup red wine (Shiraz was my preference, but any decent red will suffice)

Steps:

Heat oil in pan.
Shake Beef in plastic bag with flour to coat, cook in batches until browned.
Add all ingredients except spinach to slow cooker.
Cook on Low for 8 hours.
Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
Serve over rice or noodles.

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