BEEF STEW WITH SPINACH PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes.
- Divide the stew among bowls; top with cilantro. Serve with the spinach pitas.
Nutrition Facts : Calories 710, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 96 milligrams, Sodium 1483 milligrams, Carbohydrate 63 grams, Fiber 14 grams, Protein 47 grams, Sugar 7 grams
BEEF STEW WITH CARROTS AND FRESH HERBS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
- Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.
GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
SPINACH BEEF STEW
I came up with this recipe using what I had on hand one day, and it remains a family favorite on these colder New England days. It's a fabulous was to use up leftover roast. In fact, it's so good you might want to plan to have leftovers the next time you make a roast. -Amy Leary, Burlington, Connecticut
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated., Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes., Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.
Nutrition Facts :
HERB SIMMERED BEEF STEW
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the beef with the black pepper. Coat the beef with the flour.
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
- Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
- Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.
HERBED BEEF STEW WITH SPINACH
My first attempt at making up a recipe for my slow cooker, and thought the results were great. The addition of fresh herbs added great flavour and by stirring the spinach through the stew at the end it is perfectly cooked.
Provided by Sarah
Categories Stew
Time 8h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in pan.
- Shake Beef in plastic bag with flour to coat, cook in batches until browned.
- Add all ingredients except spinach to slow cooker.
- Cook on Low for 8 hours.
- Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
- Serve over rice or noodles.
HERBED BEEF STEW
This is the best beef stew I have ever tasted and I am a huge fan of stew and have eaten a ton of it over my life. I found this recipe in a Light and Tasty catalog several years ago while at the dentists office. Of course I couldn't steal the recipe out of it but I immediately went on the hunt for it as soon as my root canal had calmed down and it was well worth the hunt. Everyone who tastes this stew begs for the recipe. I hope you all enjoy it as much as we do.
Provided by Modmom50
Categories Stew
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
- Add beef, a few pieces at a time, and shake to coat.
- In a Dutch oven, brown beef in oil over medium heat.
- Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
- Bring to a boil.
- Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
- Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
- Discard bay leaves.
- In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
- Add cold water; stir until smooth.
- Stir into stew.
- Bring to a boil; cook and stir for 2 minutes.
Nutrition Facts : Calories 417.8, Fat 23.9, SaturatedFat 8.9, Cholesterol 88.5, Sodium 202.1, Carbohydrate 24.7, Fiber 3.6, Sugar 5.1, Protein 25.6
HERBED BEEF STEW
This is a recipe which I came upon when I joined my husband's family. It's so popular and I'm on the verge of making little spice packets I can just throw in with the rest of the ingredients. I'm not sure if there's someone out there with the original idea for this dish, but we have modified it quite a bit for personal taste.
Provided by Annie H
Categories Stew
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Brown meat very lightly, but do not cook all the way through.
- Add all herbs and liquids.
- Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
- A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
- Add liquid and mushrooms to stew; allow to thicken.
- In a seperate pot, sauté almonds, melt extra butter, and add cooked egg noodles.
- Sprinkle with poppy seeds.
- Serve stew on bed of noodles.
Nutrition Facts : Calories 530.6, Fat 35.2, SaturatedFat 14.2, Cholesterol 121.6, Sodium 974.5, Carbohydrate 16.3, Fiber 2, Sugar 6.6, Protein 36.4
HERBED BEEF STEW
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.
Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
SPRING HERB ROAST
This marvelous roast lets you forget about it while it's cooking (but the aroma will remind you). We serve it with brown rice or mashed potatoes. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker., In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 650mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HERBED BEEF STEW AND DUMPLINGS
Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.
HERBED SPINACH
Make and share this Herbed Spinach recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop the spinach stems and coarsely chop the spinach leaves.
- Heat oil in a skillet, add garlic and saute 1 minute.
- Add spinach, basil, salt& pepper.
- Toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted.
- Serve immediatedly.
HERBED BEEF STEW WITH PUFF PASTRY
Guests will be so surprised by the taste of this special dish. Puff pastry makes this dish seem fancy so I serve it to guests all the time.-Sara Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. Discard bay leaves. Stir in squash and tapioca; return to a boil. Cook for 5 minutes. Remove from the heat; let cool for 10 minutes. , Meanwhile, on a lightly floured surface, roll out puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin for a pattern, cut out six pastry circles 1 in. larger than the diameter of the ramekin. , Fill six greased 10-oz. ramekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each ramekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops., Place on a baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 657 calories, Fat 35g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1194mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
More about "herbed beef stew with spinach food"
SPINACH STEW {AUTHENTIC LEBANESE RECIPE}
From feelgoodfoodie.net
SPINACH AND HERB BEEF STEW WITH DRIED LIMES - FOOD
From foodandnutrition.org
Estimated Reading Time 2 mins
GHORMEH SABZI (PERSIAN HERB STEW) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
CHICKPEA, SPINACH AND HERB STEW - CLOSET COOKING
From closetcooking.com
BEEF STEW WITH SPINACH AND WHITE BEANS | RICARDO
From ricardocuisine.com
SPINACH AND HERB BEEF STEW WITH DRIED LIMES - FOOD & NUTRITION …
From pinterest.com
HERBED BEEF STEW FOOD- WIKIFOODHUB
From wikifoodhub.com
HERBED BEEF STEW – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
OLD-FASHIONED BEEF STEW - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
10 BEST BEEF STEW WITH SPINACH RECIPES - YUMMLY
From yummly.com
SPINACH STEW WITH GROUND BEEF | TURKISH STYLE COOKING
From turkishstylecooking.com
HERBED BEEF STEW WITH PUFF PASTRY | RECIPE | RECIPES, COOKING …
From pinterest.com
PEPPER-LEMON BEEF AND SPINACH STEW
From 177milkstreet.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE HERBED VEGETABLE STEW
From mobirecipe.com
CHRISTMAS HERB BEEF - COOKEATSHARE
From cookeatshare.com
HERBED BEEF STEW WITH SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
SAUDI SPINACH WITH MEAT STEW RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH MEAT STEW RECIPE | ENTREE RECIPES | PBS FOOD
From pbs.org
SPINACH AND MEAT STEW - TASTE OF BEIRUT
From tasteofbeirut.com
SPINACH WITH MEAT STEW RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF, BEEN AND SPINACH STEW - QUICK & EASY DINNER RECIPE - THIS ...
From thisamericanbite.com
PERSIAN INSPIRED HERB AND BEEF STEW WITH RICE. - HALF BAKED HARVEST
From halfbakedharvest.com
RECIPE: ROOT VEGETABLE BEEF STEW WITH MUSHROOM AND SPINACH …
From thekitchn.com
10 BEST BEEF STEW WITH SPINACH RECIPES | YUMMLY
From yummly.com
BEST COOKING CARROT RECIPES: HERBED BEEF STEW WITH SPINACH
From worldbestcarrotrecipes.blogspot.com
WHAT HERBS GO WITH BEEF STEW? 10 BEST HERBS - HAPPY MUNCHER
From happymuncher.com
SPINACH AND HERB STEW WITH CRISPY LENTILS | RICARDO
From ricardocuisine.com
HERBED BEEF VEGETABLE STEW - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love