Spinach and Beef Stew with Red Kidney Beans

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

Cooking Tips:

• Ensure the spinach is thoroughly washed to avoid grit in your stew.
• Adjust the thickness of the stew by controlling the simmering time.

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Beef, Spinach, and Kidney Bean Stew