Beef Stew with Tomato and Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef
- 3 onion (s)
- 2 cloves garlic)
- 3 hot peppers
- 1 carrot (s)
- 250 g spinach leaves (frozen)
- 3 tomato (s)
- 1 tube tomato paste
- 250 ml white wine
- salt and pepper
- 1 teaspoon olive oil
- 1 teaspoon beef broth, instant
- 1 teaspoon chilli pepper (s), dried, chopped
- 1 teaspoon thyme, dried
- 4 cups couscous
- possibly water if required
Print Recipe
Pin Recipe Instructions
- Dice the beef. Peel the onions and carrots and chop them roughly as well. Peel the garlic cloves and chop them together with the pepper.
- Pepper and salt the meat and sear it in a large stew pan with the heated olive oil until it is lightly browned. Add the onions and carrots, also lightly brown. Then add the garlic and hot peppers, as well as the dried chillies and thyme. Deglaze with white wine, add half of the tomato paste and 1 teaspoon beef broth and stir until smooth.
- Simmer for about 60 minutes over medium heat with the lid closed. Stir every now and then, add a little water if necessary (the actual cooking time depends on the quality of the meat. A rather streaky beef can also be cooked for 90 minutes or more on a mild heat).
- After 60 minutes, cut the tomatoes into eighths and place them in the beef pot along with the frozen spinach leaves (ideally use the portionable one). After the spinach has thawed, add the remaining tomato paste - it should make a thick sauce.
- Prepare the couscous according to the instructions on the packet and serve as an accompaniment to the beef stew.
- Note: The spiciness of this dish can of course be dosed individually via the amount and degree of spiciness of the chilli peppers or peppers added
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