Beef Stew With Spinach Pitas Recipes

SPINACH BEEF STEW

Steps:

• 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., 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., 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.

HERBED BEEF STEW WITH SPINACH

Steps:

• Heat oil in pan.
• Shake Beef in plastic bag with flour to coat, cook in batches until browned.
• Add all ingredients except spinach to slow cooker.
• Cook on Low for 8 hours.
• Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
• Serve over rice or noodles.

BEEF AND SPINACH PITA POCKETS

Steps:

• In large non-stick skillet, combine first 3 ingredients.
• Cook over medium heat until browned, stirring to crumble beef.
• Drain in a colander, discard drippings.
• Wipe skillet dry with a paper towel.
• Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
• Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
• Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves.
• Mix yogurt with curry powder if desired.
• Top each pita half with 1 tablespoon yogurt.

BEEF & SPINACH GYROS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon pepper; heat through. Stir in tomato; set aside., In a small bowl, combine the yogurt, mayonnaise and remaining lemon pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.

BEEF CALDO WITH SPINACH

Steps:

• Heat oil in a medium skillet over medium-high heat. Cook and stir meat until well browned on all sides, then transfer to a large stock pot. Cook and stir onions in the same skillet in the fat remaining from the meat. When lightly browned and tender, stir in tomatoes. Continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat.
• In a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. Add the potatoes to the meat, along with the tomato puree, spinach, red wine, garlic, and oregano. Add just enough beef broth or water to cover meat and vegetables, and bring to a boil. Reduce heat to a simmer, cover, and cook for one hour.

BEEF STEW WITH SPINACH PITAS

Steps:

• Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes.
• Divide the stew among bowls; top with cilantro. Serve with the spinach pitas.

BEEF STEW WITH SPINACH PITAS

Steps:

• Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes.
• Divide the stew among bowls; top with cilantro. Serve with the spinach pitas.