Beef Spinach Stew

Beef Spinach Stew

Beef Spinach Stew Recipe from Lavinia Todor Ingredients: 2 lbs beef roast, cut into 1″ cubes 1 large onion, coarsely chopped 4 large carrots, chopped 3 cups vegetable (or chicken) broth, low sodium 2 cups spinach (or greens like swiss chard) 1 cup peas, fresh or frozen (optional) 1 tbsp olive oil, 1 tsp salt 1/2 tsp black pepper 1 tbsp cornstarch 8 garlic cloves, minced 3 bay leaves 1 cup rice (or quinoa), uncooked 2 tsp garlic powder (or 1 garlic clove, crushed) 1/3 cup dill or parsley, chopped MAKE IT HAPPEN: Preheat skillet on medium heat and coat with oil. Add onion and carrots, cook for a few minutes. Set aside in a bowl. Return skillet to medium - high heat and add beef and sprinkle with salt and pepper. Cook until golden brown. If your meat releases a lot of juices, increase heat and let it cook off or drain. Watch closely not to burn. In a medium bowl whisk together broth and cornstarch, pour over meat. Add spinach and previously cooked onion and carrots, garlic, bay leaves and stir to combine. Bring to a boil, cover, reduce heat to low and cook for 45 minutes. Meanwhile, cook rice (or quinoa) as per package instructions. When meat is done, discard bay leaves and add garlic powder or freshly crushed garlic. Add cooked rice (or quinoa), peas if using and fresh herbs, gently stir and serve warm....