Taste of Home
Spinach Beef Stew
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 4 servings.
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
Ingredients
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1 medium onion, chopped
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1 tablespoon olive oil
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2 garlic cloves, minced
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1/3 cup cider vinegar
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2 tablespoons dry red wine or beef broth
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1 can (29 ounces) tomato sauce
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1 cup water
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1/3 cup chopped roasted sweet red peppers
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3 bay leaves
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3 tablespoons brown sugar
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3 teaspoons beef bouillon granules
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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1/3 cup uncooked long grain rice
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1/2 pound cubed cooked roast beef
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2 cups chopped fresh spinach
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Sour cream and grated Parmesan cheese, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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