BEEF STEW WITH SPINACH PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes.
- Divide the stew among bowls; top with cilantro. Serve with the spinach pitas.
Nutrition Facts : Calories 710, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 96 milligrams, Sodium 1483 milligrams, Carbohydrate 63 grams, Fiber 14 grams, Protein 47 grams, Sugar 7 grams
SPINACH BEEF STEW
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
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 :
HERBED BEEF STEW WITH SPINACH
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
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.
NIGERIAN BEEF-SPINACH STEW
From the American Heart Association cookbook. The book states that if you were a member of the Yoruba tribe in Nigeria, you would make this dish with melon seed and call it Efo Egusi. Efo means spinach and egusi means melon seed. In other parts of West Africa, it is known as Palaver sauce. Whatever its name, this classic African dish is usually a mixture of meat and fish. Here it has a modern addition to the sauce in the form of ginger ale. I haven't made this but I will probably make it on the stove in a Dutch oven or it seems adaptable to the crockpot.
Provided by Oolala
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.
- Cover and simmer 1 1/2 hours or until meat is tender.
- Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
- Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.
- Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.
- Serve with rice.
Nutrition Facts : Calories 343.4, Fat 22.1, SaturatedFat 8.9, Cholesterol 76, Sodium 101.7, Carbohydrate 13.5, Fiber 2.2, Sugar 7.7, Protein 22.7
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