Description
This delicious Lebanese spinach stew is a hearty, flavorful dish perfect for cozy nights in. Featuring tender ground beef simmered with spices, garlic, and wholesome spinach, it’s brightened with fresh lemon juice and garnished with crunchy toasted pine nuts for an authentic Middle Eastern touch.
Ingredients
Scale
For the Stew
- 2 tablespoons olive oil (for sautéing)
- 1 pound lean ground beef
- 2 teaspoons 7 Spice (Lebanese Baharat blend)
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- 5 cloves garlic, minced
- ½ teaspoon crushed red pepper
- 20 ounces frozen spinach (two 10-ounce bags)
- 3 cups chicken broth
- ¼ cup cilantro, chopped
- 1 juice of lemon
- â…“ cup pine nuts, toasted
Instructions
- Toast 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, stirring frequently, until they are golden brown and fragrant, about 3-4 minutes. Remove the pine nuts from the pot and set aside for garnish.
- Brown the Beef: In the same pot, add the remaining 1 tablespoon of olive oil and warm it. Add the lean ground beef and cook over medium heat, breaking it apart with a spoon. Season with 2 teaspoons of 7 Spice, 1 teaspoon salt, and ¼ teaspoon black pepper. Continue to cook until the beef is browned and cooked through, about 6-8 minutes.
- Sauté Garlic: Add the minced garlic to the pot with the browned beef and sauté for about 1 minute, stirring constantly until fragrant and lightly golden.
- Cook Spinach: Stir in the frozen spinach, breaking it up as it thaws and combines with the beef mixture. Cook for 4-5 minutes until the spinach is thawed and fully incorporated.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle simmer over medium-low heat.
- Season and Finish: Add the remaining 1 teaspoon salt, ¼ teaspoon black pepper, crushed red pepper, chopped cilantro, and lemon juice to the stew. Stir well and taste; adjust seasonings if needed.
- Serve: Serve the stew hot, garnished generously with the toasted pine nuts for added crunch and flavor.
Notes
- 7 Spice is a Lebanese blend of spices including cinnamon, allspice, black pepper, cardamom, nutmeg, cloves, and cumin; substitute with allspice and cumin if unavailable.
- To make this dish vegetarian, omit the beef and substitute chicken broth with vegetable broth.
- Pine nuts toast quickly and can burn easily; watch them closely.
- The stew can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust crushed red pepper to your spice preference for a milder or spicier dish.
