Description
A hearty and flavorful Lebanese Spinach Stew made with lean ground beef, aromatic spices, and tender spinach simmered in savory chicken broth. This wholesome recipe combines tender meat with vibrant herbs and toasted pine nuts for a satisfying and comforting meal that’s perfect for any occasion.
Ingredients
Scale
For the Stew
- 1 tablespoon Olive oil (for toasting pine nuts)
- ⅓ cup Pine nuts (toasted)
- 1 tablespoon Olive oil (for sautéing beef)
- 1 pound Lean ground beef
- 2 teaspoons 7 Spice (Lebanese spice 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 Lemon (freshly squeezed)
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 they turn golden brown, about 3-4 minutes. Stir frequently to prevent burning. Remove the pine nuts from the pot and set aside for garnish.
- Brown the ground beef: In the same pot, add the remaining 1 tablespoon of olive oil. Add the lean ground beef and cook over medium heat until browned, breaking it apart with a spoon. Season with 2 teaspoons of 7 Spice, 1 teaspoon salt, and ¼ teaspoon black pepper while cooking to infuse the meat with authentic flavors.
- Sauté the garlic: Add the minced garlic to the browned beef and sauté for about 1 minute until fragrant. Stir constantly to avoid burning and to evenly distribute the garlic flavor throughout the beef.
- Add and cook spinach: Stir in the frozen spinach and cook until fully thawed and well combined with the beef mixture, about 4-5 minutes. This allows the spinach to release moisture and blend with the meat.
- Simmer with broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for a few minutes to allow all the flavors to meld together, creating a rich and savory stew base.
- Season the stew: 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 seasoning as needed, balancing acidity, saltiness, and heat.
- Serve: Ladle the hot stew into bowls and garnish with the toasted pine nuts for added texture and nutty flavor. Serve immediately to enjoy the stew at its best.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or chickpeas and use vegetable broth instead of chicken broth.
- 7 Spice is a Middle Eastern spice blend which typically includes cinnamon, allspice, cloves, nutmeg, cumin, coriander, and black pepper. If unavailable, use a mix of these spices individually.
- Adjust the crushed red pepper to your preferred spice level or omit it for a milder stew.
- Frozen spinach works well for this recipe, but fresh spinach can be substituted; use about 4 cups fresh and sauté until wilted.
- Serve with rice, flatbread, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Lebanese
Keywords: Lebanese spinach stew, ground beef stew, Middle Eastern spinach recipe, healthy spinach stew, pine nut garnish
