Lebanese Spinach Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
22 mins
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Total Time
27 mins
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Servings
8 servings
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Calories
157 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Arabian
Lebanese Spinach Stew
Description
Lebanese Spinach Stew features lean ground beef cooked with a fragrant 7 spice blend and seasoned with salt and pepper. The meat is browned and set aside while pine nuts are toasted to a golden crisp, adding a delicate crunch to the dish. Garlic, cilantro, and crushed red pepper are sautéed before adding frozen spinach, which softens and absorbs the flavors. The mixture simmers with chicken broth until thickened, then the cooked beef and pine nuts return to the pan. A final splash of fresh lemon juice lifts the flavors, making the stew vibrant and appetizing.
The stew's texture varies from tender spinach to hearty meat chunks and nutty pine nuts, a combination that provides depth to each bite. The seasoning offers a subtle warmth without overpowering the ingredients. Serving it over traditional Arabic rice pilaf complements the stew, absorbing the flavorful broth and rounding out the meal.
For storage, leftovers keep well refrigerated for up to four days or can be frozen for three months. Substitutions include fresh spinach for frozen (increased quantity needed) and alternative spice mixes for the 7 spice seasoning. To make the stew vegan, omit the beef or replace it with chickpeas, adjusting the cooking time as necessary.
Ingredients
- 2 tablespoons olive oil divided
- ⅓ cup pine nuts
- 1 pound ground beef lean
- 2 teaspoons 7 spice seasoning
- 2 teaspoons salt divided
- ½ teaspoon black pepper divided
- ¼ cup cilantro chopped
- 5 garlic minced, cloves
- ½ teaspoon crushed red pepper
- 2 ounce bags spinach frozen
- 3 cups chicken broth
- lemon juice of 1
Instructions
- In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside.
- In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the meat is browned, about 5-7 minutes. Remove and set aside, keep any oil and juices in the pan.
- In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
- Add the chicken broth or water and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
- Stir in the lemon juice and serve over traditional Arabic rice pilaf.
Notes
- Leftover stew stores in an airtight container refrigerated up to 4 days or frozen for up to 3 months.
- Use fresh spinach instead of frozen by increasing the quantity to about 2 pounds to match 20 ounces of frozen spinach.
- 7 Spice seasoning can be substituted with a mix of paprika, cumin, coriander, ground cloves, nutmeg, cardamom, and cinnamon.
- For a vegan version, omit the beef or replace it with chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 765mg | 32% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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