Description
Lebanese Spinach Stew is a hearty and flavorful main course featuring tender beef simmered with aromatic spices, fresh spinach, chickpeas, and a rich tomato base. This comforting Middle Eastern dish is perfect served over rice and is enhanced with a bright touch of fresh lemon juice and cilantro.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
- 1 pound fresh spinach, washed and roughly chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Brown the Beef: Add the beef stew meat to the pot and cook until browned on all sides, ensuring a good sear to develop flavor.
- Season the Meat: Sprinkle the salt, black pepper, ground allspice, and ground cinnamon over the beef. Mix well to evenly coat the meat with the spices.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to deepen the flavor profile and caramelize the paste slightly.
- Add Liquids and Simmer: Pour in the crushed tomatoes and beef broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beef is tender and flavorful.
- Add Spinach and Chickpeas: Stir in the chopped fresh spinach and rinsed chickpeas. Continue cooking uncovered for an additional 10 to 15 minutes until the spinach wilts and becomes tender.
- Finish and Serve: Remove the stew from heat and stir in the fresh lemon juice and chopped cilantro. Adjust seasoning to taste. Serve warm, traditionally over a bed of rice.
Notes
- For a more traditional flavor, substitute lamb for beef.
- Frozen spinach can be used if fresh is unavailable; thaw and drain it well before adding to the stew.
- This stew tastes even better the next day as the flavors continue to develop, making it ideal for leftovers.
