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Spinach Beef Stew

 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. —
4 ServingsPrep: 15 min. Cook: 35 min.


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 2 tablespoons dry red wine or beef broth
  • 1 can (29 ounces) tomato sauce
  • 1 cup water
  • 1/3 cup chopped roasted sweet red peppers
  • 3 bay leaves
  • 3 tablespoons brown sugar
  • 3 teaspoons beef bouillon granules
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/3 cup uncooked long grain rice
  • 1/2 pound cubed cooked roast beef
  • 2 cups chopped fresh spinach
  • Sour cream and grated Parmesan cheese, optional


  • 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.

2 of 2

Spinach Beef Stew (continued)

Directions (continued)

  • 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 for 15-20 minutes or until rice is tender.
  • 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. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.