Spinach Stew with Peppered Rice
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A hearty and popular winter recipe featuring a flavorful spinach stew paired with peppered rice, perfect for a warm and satisfying meal.
01:15:00 total
Serves 4
medium
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Ingredients
- extra virgin olive oil - 2 tbsp (30 ml or 24 g)
- unsalted butter - 2 tbsp (28 g)
- chopped onions - 1 cup (125 g)
- diced beef - 400 g (I used top sirloin)
- salt - 1 1/2 tsp
- 7 spices - 1 tsp
- cinnamon - 1/2 tsp
- black pepper - 1/4 tsp
- hot water - 4 cups (960 ml) (or 3 cups water if you like less liquid)
- chopped spinach - 1 kilo (2 pounds)
- minced garlic - 4 cloves (20 g)
- chopped cilantro - 75 g (1 bunch)
- pine nuts - 3 tbsp (30 g) (fried or roasted)
- lemons - to taste (for serving)
Instructions
- Prepare the Base: In a medium pot (5 qt), heat 1 tbsp oil and 1 tbsp butter on medium-high heat. Add onions and sauté for 3 minutes, stirring occasionally.
- Cook the Meat: Add the meat, 1 tsp salt and spices, stir well, and let cook for 5 minutes. Pour in water and bring to a boil. Cook on low heat for 1 hour.
- Add Spinach: Add chopped spinach (gradually) stirring until you finish the whole quantity. Bring to a boil covered halfway and cook on medium heat.
- Garlic Cilantro Sauté: In a small pan, heat 1 tbsp oil and 1 tbsp butter on medium heat. Add garlic and cilantro stirring for 2 minutes. Pour over the spinach and stir to combine. Continue cooking for 15 minutes.
- Serve: Garnish with pine nuts. Serve with rice and squeeze lemon juice on top and enjoy.
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