Beef Stew With Spinach Pitas Recipes

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SPINACH BEEF STEW



Spinach Beef Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 19

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

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.

Nutrition Facts :

BEEF STEW WITH FLUFFY PITA



Beef Stew with Fluffy Pita image

Provided by Molly Yeh

Categories     side-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 21

1 (2 1/2 pound/1130 grams) boneless beef chuck, excess fat trimmed and cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
2 tablespoons plus 1/4 cup all-purpose flour
1/4 cup (60 grams) extra-virgin olive oil, divided
1 medium yellow onion, chopped
4 medium carrots, cut into 1-inch chunks
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves (or 4 sprigs)
2 cups dry red wine
3 cups low-sodium beef stock
2 dried bay leaves
1 cup (120 grams) frozen pearl onions, thawed
1/2 cup fresh parsley leaves
Fluffy pita, for serving, recipe follows
1 1/2 cups warm water
2 1/4 teaspoons instant yeast
1 1/2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
3 3/4 cups (450 grams) bread flour, plus more for dusting

Steps:

  • Add the beef to a large mixing bowl. Season all over with 1 teaspoon salt and a generous amount of black pepper. Toss the beef in with 2 tablespoons of the flour to coat.
  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil is hot, brown the beef on all sides, in batches, 4 to 6 minutes per batch. Remove the browned beef to a bowl and set aside.
  • Add 1 tablespoon of olive oil into the pot. Add the onions and carrots. Stir to coat the vegetables in the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion begins to wilt, 4 to 6 minutes. Add the tomato paste and thyme and stir to coat the vegetables. Add the remaining flour and stir to combine. Let the flour toast for a minute, then pour in the wine. Bring to a boil over medium heat and cook until slightly thickened and reduced, 3 to 5 minutes. Add the beef stock and bay leaves and adjust the heat so the sauce is at a moderate simmer. Return the beef and juices to the pot. Cover and reduce to a simmer, stirring occasionally, until the beef is fork tender, 2 to 2 1/2 hours, removing the lid in the last 15 minutes to reduce the sauce.
  • When the beef is almost done, heat a medium skillet over medium heat and add the remaining tablespoon of the olive oil. When the oil is hot, add the pearl onions, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until browned all over, 3 to 4 minutes. Add to the stew in the last 15 minutes of cooking,
  • Remove and discard the bay leaves (and thyme stems if using sprigs). Serve and garnish with parsley leaves and pita on the side.
  • In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast and sugar just to dissolve. Add the salt and oil, and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
  • Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. place the balls 1-inch apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes.
  • Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line two baking sheets with parchment.
  • With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

HERBED BEEF STEW WITH SPINACH



Herbed Beef Stew with Spinach image

My first attempt at making up a recipe for my slow cooker, and thought the results were great. The addition of fresh herbs added great flavour and by stirring the spinach through the stew at the end it is perfectly cooked.

Provided by Sarah

Categories     Stew

Time 8h40m

Yield 6 serving(s)

Number Of Ingredients 16

800 g beef, cubed
3 onions, cut into wedges
3 carrots, sliced
4 stalks celery, sliced
1 can chopped tomato
2 tablespoons fresh basil
2 tablespoons fresh flat leaf parsley
2 tablespoons fresh rosemary
2 -3 cloves garlic, minced
3 bay leaves
3 red capsicums, any colour,roasted,skinned and chopped
1 bunch baby spinach leaves
2 tablespoons oil
2 tablespoons flour
1 cup beef stock
1/2 cup red wine (Shiraz was my preference, but any decent red will suffice)

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



Beef and Spinach Pita Pockets image

Make and share this Beef and Spinach Pita Pockets recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces ground beef round
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups fresh spinach, chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon salt
6 fresh spinach leaves
1 whole wheat pita bread, halved
2 tablespoons plain low-fat yogurt
1/8 teaspoon curry powder (optional)

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.

Nutrition Facts : Calories 353, Fat 18.2, SaturatedFat 6.9, Cholesterol 77, Sodium 442.3, Carbohydrate 21.7, Fiber 3.7, Sugar 1.6, Protein 26.5

GREEK-STYLE BEEF STEW (STIFADO)



Greek-Style Beef Stew (Stifado) image

Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.

Provided by Chef John

Categories     Beef Stew

Time 3h5m

Yield 6

Number Of Ingredients 19

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

Steps:

  • Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  • Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  • Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  • Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  • Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  • Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  • Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  • Taste and adjust seasonings before serving.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg

SPINACH BEEF STIR-FRY



Spinach Beef Stir-Fry image

With tender strips of steak and fresh colorful vegetables, this mouthwatering stir-fry sizzles with flavor! "My versatile entree can also be made with chicken breasts instead of beef," says LaVerne Heath of Fountain, North Carolina. "If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used."-LaVerne Heath, Fountain, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup reduced-sodium soy sauce
1 boneless beef sirloin steak (1 pound), cut into thin strips
2 teaspoons cornstarch
1/2 teaspoon beef bouillon granules
1/2 teaspoon Chinese five-spice powder
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green pepper, julienned
1 cup sliced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced green onions
6 cups torn fresh spinach
Hot cooked rice, optional

Steps:

  • Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce., In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside., Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 597mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA



Spiced Beef on Pita Triangles With Fresh Mango Salsa image

The pita chips and meat mixture can be made days ahead.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Yield 32

Number Of Ingredients 11

4 (7-inch) pita breads, split into 2 thin rounds and quartered
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 ½ pounds lean ground beef (or ground lamb or turkey)
1 large red onion, cut into small dice
1 pinch Salt and freshly ground pepper
1 (9 ounce) jar Major Grey Chutney
1 medium mango, cut into small dice
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
  • Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
  • Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
  • When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 9.9 g, Cholesterol 14.6 mg, Fat 4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 139.3 mg, Sugar 1.3 g

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