• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Soups
  • Soups/Stews with Beef, Veal, Pork, Lamb
  • Classic Beef Stew with Wilted Spinach
Print Friendly, PDF & Email

Classic Beef Stew with Wilted Spinach

Serves 4-6


Ingredients:

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


Method:

  • 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.

© Recipe and Photos Copyright Camine Pappas, 2025. All rights reserved.
Previous Post
One Pan Baked Teriyaki Chicken With Peppers and Broccoli
Next Post
Bacon-Wrapped Cheese Stuffed Mini Peppers

Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Latest Video
Get to Know Camine

Never Miss A Recipe!

Let me share with you the best of what's on my plate and my table. Sign up, now!

Previous Post
One Pan Baked Teriyaki Chicken With Peppers and Broccoli
Next Post
Bacon-Wrapped Cheese Stuffed Mini Peppers

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

When you find good scallops, they beg you to make When you find good scallops, they beg you to make them like this: #caminecooks #blingcuisine #ifeellikecooking #plated
Just use what you have. Just love the ingredients Just use what you have. Just love the ingredients into a dish you’re proud of. Just don’t sweat it. — (rosemary wine vinaigrette for the mmmmmmm!)
HAPPY 4th, everyone!🇺🇸🎆😎🎉 #caminecooks #blingcuisine #homechef #foodography #ifeellikecooking #supersalads
Adventure in my kitchen! Make a tapenade with red Adventure in my kitchen! Make a tapenade with red pepper and green olives and lemon. Sauté trout that’s been marinated in brown sugar, grainy mustard, cider vinegar and soy. COULDN’T STOP snarfing! #caminecooks #blingcuisine #ifeellikecooking #pescatarian #homechef #goodeats
So French! So made in Charlotte. 😂 puréed fres So French! So made in Charlotte. 😂 puréed fresh apricot with mustard seed and other yumminess. Served over puréed cauliflower  #caminecooks #blingcuisine #ifeellikecooking #frenchchicken #makeittonight
Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
Salmon vegetable skewers. Nothing to make me win a Salmon vegetable skewers. Nothing to make me win a James Beard award (although the whole lemon avocado sauce was wild!) but so good! #caminecooks #blingcuisine #ifeellikecooking #eatmenow #weekenddinner dinner
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY