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Beef, Spinach, and Kidney Bean Stew

Rating

Calories: 2400 Calories

Macros: Proteins: 30g, Fats: 15g, Carbohydrates: 25g per serving

Cooking time: 1 hour 10 minutes

Recipe ingredients:

instacart: beef-spinach-and-kidney-bean-stew

Categories: Dinners, Stews, Beef Dishes, Comfort Foods, Homemade Meals, Protein-rich Dishes, Ethnic Foods, Main Courses, One-pot Meals, Nutritious Meals

About

This comforting and hearty stew combines tender beef with nutritious spinach and protein-packed red kidney beans, ensuring a satisfying meal perfect for cozy evenings. The addition of pomegranate molasses offers a unique, sweet-tangy flavor that enhances the dish. Simple yet sophisticated, this stew is cooked in a pressure cooker for tenderness and combined with sautéed aromatics like onions, garlic, and tomatoes. The culmination of these flavors, along with rich spices, results in a delicious stew that pairs beautifully with a side of rice, providing a warming homemade experience.

Top Recipe

Spinach and Beef Stew with Red Kidney Beans

emaninthekitchen267.184 hours ago3 min read

This comforting and hearty stew combines tender beef, nutritious spinach, and protein-packed red kidney beans to create a satisfying meal perfect for cozy evenings. Enhanced with a touch of pomegranate molasses, this dish offers a delightful blend of flavors that you can enjoy with a side of rice.

Ingredients

🥩 2 pounds beef stew meat
🧂 1/2 tablespoon salt
💧 1 cup water
🥬 2 bunches of spinach
🫒 3 tablespoons olive oil
🧅 1 medium-sized onion, diced
🧄 2 cloves garlic, minced
🍅 1 large tomato, diced
🥫 6oz tomato paste
🥫 1 can red kidney beans
💧 4 cups water
🍗 2 tablespoons chicken bouillon
⚫️ 1/2 teaspoon black pepper
🌱 1/4 teaspoon cumin
🧂 1 teaspoon salt (or to taste)
🍈 2 tablespoons pomegranate molasses (or 2 tablespoons fresh lemon juice)

Instructions

1- Cook the Beef:

In a pressure cooker, combine the beef stew meat, 1/2 tablespoon of salt, and 1 cup of water.
Secure the lid and pressure cook for 30 minutes until the beef is tender.

2- Prepare the Spinach:

While the beef is cooking, cut the spinach into manageable pieces.
Wash thoroughly to remove any dirt or sand.

3- Sauté the Aromatics:

Heat a large pot over high heat and add the olive oil.
Once hot, add the diced onion and minced garlic.
Sauté for about a minute until fragrant and slightly softened.

4- Cook the Tomato Mixture:

Add the diced tomato and tomato paste to the pot.
Stir well and let the mixture cook for about 2 minutes to blend the flavors.

5- Combine Ingredients:

Incorporate the washed spinach, cooked beef, drained red kidney beans, 4 cups of water, and all the seasonings (chicken bouillon, black pepper, cumin, and salt).
Stir everything together to combine.

6- Simmer the Stew:

Lower the heat to medium, cover the pot, and let the stew simmer for 20 to 25 minutes.
Adjust the time according to your desired consistency—whether you prefer it soupy or thicker.

7- Add Final Flavors:

Once the simmering is complete, turn off the heat.
Drizzle in the pomegranate molasses (or lemon juice) for a final touch of tangy sweetness.
Mix well.

8- Serve:

Serve the stew hot, ideally with a side of rice.
Enjoy the burst of flavors and warmth.

Prep Time: 15 minutes
Cook Time: 55 minutes (including pressure cooking)
Total Time: 1 hour 10 minutes
Servings: 6
Calories (per serving): Approximately 400
Proteins (per serving): 30g
Fats (per serving): 15g
Carbohydrates (per serving): 25g
Equipment: Pressure Cooker, Large Pot, Cutting Board, Knife