Description
This delicious Lebanese Spinach Stew is perfect for cozy nights in, combining tender ground beef with flavorful spices, garlicky spinach, and a bright lemon finish. Toasted pine nuts add a delightful crunch, making this hearty stew both comforting and nutritious.
Ingredients
Scale
Meat and Spices
- 1 pound Lean ground beef
- 2 teaspoons 7 Spice (for authentic flavor)
- 2 teaspoons Salt (divided)
- ½ teaspoon Black pepper
- ½ teaspoon Crushed red pepper
Vegetables and Herbs
- 5 cloves Garlic (minced)
- 20 ounces Frozen spinach (Two 10-ounce bags)
- ¼ cup Cilantro (chopped)
- 1 juice Lemon
Other Ingredients
- 2 tablespoons Olive oil (for sautéing)
- 3 cups Chicken broth
- â…“ cup Pine nuts (toasted)
Instructions
- Toast the pine nuts: Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once warm, add the pine nuts and toast them until golden brown, about 3-4 minutes. Stir frequently to prevent burning. Remove the toasted pine nuts from the pot and set aside for garnishing later.
- Brown the beef: In the same pot, heat the remaining 1 tablespoon of olive oil. Add the lean ground beef and cook over medium heat until browned. Season the beef with 2 teaspoons of 7 Spice, 1 teaspoon of salt, and ¼ teaspoon of black pepper while cooking. Stir frequently to break up the meat evenly.
- Sauté the garlic: Add the minced garlic to the pot with the browned beef and sauté for about 1 minute until fragrant, taking care not to let it burn.
- Add spinach: Stir in the frozen spinach and cook until it is fully thawed and well incorporated with the beef, about 4-5 minutes. Break up any clumps of spinach as it thaws.
- Simmer the stew: Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat to low and let it cook for a few minutes, allowing flavors to meld.
- Season and finish: Add the remaining 1 teaspoon salt, ¼ teaspoon black pepper, crushed red pepper, chopped cilantro, and the juice of one lemon to the pot. Stir well and taste to adjust seasonings as desired.
- Serve: Ladle the stew into bowls and garnish each serving with the toasted pine nuts for added texture and flavor. Enjoy hot.
Notes
- 7 Spice is a traditional Middle Eastern blend; if unavailable, substitute with a mix of cinnamon, allspice, cumin, coriander, black pepper, cloves, and nutmeg.
- For a vegetarian variation, omit the ground beef and replace chicken broth with vegetable broth.
- To make the stew spicier, increase the amount of crushed red pepper to taste.
- Pine nuts can be toasted in a dry skillet if preferred.
- Use fresh spinach if available; just roughly chop and sauté until wilted, adjusting cooking time accordingly.
