Classic Beef Stew with Wilted Spinach

Serves 4-6


1.5 lbs stew meat in large chunks
5 T oil divided
2 C boiling water with 1 beef bouillon cube
2 C boiling water with 1 vegetable bouillon cube
3 large carrots cut into ½ inch chunks
1 C water
4 medium Yukon gold potatoes cut into ½ inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 t grated fresh ginger
1/3 C white onion chopped
1 t coriander powder
2 t good paprika
1 bay leaf
3 T flour
2 T salt 1 t pepper (or to taste)
4 C spinach leaves, washed and patted dry


  • Pat beef dry and toss with about 2 T oil. In a large Dutch oven preheated to hot add another 3 T oil and add beef, searing on both sides until caramelized, about 5 minutes. Remove. Add the onion, carrots, and potatoes and stir until the onion begin to wilt, about 3 minutes. Add the water with the dissolved bouillon cubes, the coriander and paprika, and salt and pepper to taste. Stir well and bring to a low boil. Nestle the thyme and rosemary in the stew, and place the bay leaf on top. Cover with the lid askew so just a small opening allows some steam. Let cook for about 40-45 minutes, stirring about every 5 to 10 minutes. When the beef is tender add the flour to about 1/3 C water and whisk to dissolve. Slowly pour the roux into the soup and stir vigorously. Let it thicken slightly. Remove from heat. Remove herbs and bay leaf. Serve in soup bowls with the spinach stacked on the edge of the soup and let the steam soften it or stir into the soup bowl.

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