Lebanese Spinach Stew with Ground Beef, Pine Nuts, and Lemon Recipe
Introduction
This Lebanese Spinach Stew is a comforting and flavorful dish packed with tender ground beef, vibrant spinach, and aromatic spices. It’s a hearty meal perfect for any day of the week and balanced with a bright touch of lemon and crunchy toasted pine nuts.
Ingredients
- 2 tablespoons olive oil (divided for sautéing)
- 1 pound lean ground beef
- 2 teaspoons 7 Spice (for authentic flavor)
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- 5 cloves garlic (minced)
- ½ teaspoon crushed red pepper
- 20 ounces frozen spinach (two 10-ounce bags)
- 3 cups chicken broth
- ¼ cup cilantro (chopped)
- 1 juice lemon
- ⅓ cup pine nuts (toasted)
Instructions
- Step 1: Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once warm, add the pine nuts and toast them until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Remove and set aside for garnish.
- Step 2: In the same pot, add the remaining 1 tablespoon of olive oil. Add the lean ground beef and cook over medium heat until browned, breaking it apart with a spoon. Season with 2 teaspoons of 7 Spice, 1 teaspoon salt, and ¼ teaspoon black pepper as it cooks.
- Step 3: Add the minced garlic to the browned beef and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
- Step 4: Stir in the frozen spinach and cook until fully thawed and mixed thoroughly with the meat, about 4-5 minutes.
- Step 5: Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Step 6: Add the remaining 1 teaspoon salt, ¼ teaspoon black pepper, crushed red pepper, chopped cilantro, and the juice of one lemon to the pot. Stir well and taste to adjust seasoning if necessary.
- Step 7: Ladle the hot stew into bowls and garnish with the toasted pine nuts for added texture and flavor. Serve immediately for best taste.
Tips & Variations
- For a vegetarian version, substitute ground beef with cooked lentils or diced mushrooms and use vegetable broth instead of chicken broth.
- Add a dollop of plain yogurt on top for a creamy contrast.
- Use fresh spinach if available; sauté it first until wilted before adding to the stew.
- Adjust the crushed red pepper to control the heat level according to your preference.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after a day, making it even tastier the next day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen spinach?
Yes, fresh spinach works well. Use about 1 pound of fresh spinach, sauté it separately until wilted, then add to the stew in place of frozen spinach.
What is 7 Spice seasoning?
7 Spice is a Middle Eastern blend typically made with a mix of spices like cinnamon, allspice, cloves, cumin, coriander, nutmeg, and black pepper. It adds a warm and aromatic flavor to this stew.
PrintLebanese Spinach Stew with Ground Beef, Pine Nuts, and Lemon Recipe
A hearty and flavorful Lebanese Spinach Stew featuring tender ground beef, aromatic spices, garlic, and spinach simmered in a fragrant broth, garnished with toasted pine nuts and fresh lemon juice for a perfect balance of savory and tangy notes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Lebanese
Ingredients
Meat and Seasonings
- 1 pound lean ground beef
- 2 teaspoons 7 Spice (Lebanese blend)
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- 5 cloves garlic, minced
- ½ teaspoon crushed red pepper
Vegetables and Herbs
- 20 ounces frozen spinach (two 10-ounce bags)
- ¼ cup cilantro, chopped
- 1 juice lemon
Others
- 2 tablespoons olive oil (divided for sautéing)
- 3 cups chicken broth
- ⅓ cup pine nuts, toasted
Instructions
- Toast the pine nuts: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the pine nuts and toast them until they turn golden brown, about 3-4 minutes, stirring frequently to prevent burning. Remove from the pot and set aside to use as a garnish.
- Brown the ground beef: In the same pot, add the remaining 1 tablespoon of olive oil. Add the lean ground beef and cook over medium heat until browned, breaking it apart with a spoon. Season the meat with 2 teaspoons of 7 Spice, 1 teaspoon salt, and ¼ teaspoon black pepper while cooking to infuse flavor.
- Sauté the garlic: Add the minced garlic to the browned ground beef and sauté for about 1 minute, stirring constantly to release its aroma and prevent burning.
- Add and cook spinach: Stir in the frozen spinach and cook until fully thawed and well combined with the meat, approximately 4-5 minutes, allowing excess moisture to evaporate.
- Simmer with broth: Pour in the chicken broth and bring the stew to a gentle simmer. Allow it to cook for a few minutes so the flavors meld together nicely.
- Season the stew: Add the remaining 1 teaspoon salt, ¼ teaspoon black pepper, crushed red pepper, chopped cilantro, and fresh lemon juice. Stir well and taste to adjust seasoning if needed.
- Serve: Ladle the hot spinach stew into bowls and garnish with the toasted pine nuts for added texture and flavor. Serve immediately for the best taste experience.
Notes
- To make this dish vegetarian, substitute ground beef with lentils or mushrooms and use vegetable broth instead of chicken broth.
- The 7 Spice blend adds authentic Lebanese flavor, but you can substitute with a mix of allspice, cinnamon, nutmeg, and coriander if unavailable.
- Use fresh spinach if preferred; just be sure to sauté it longer to wilt completely.
- Adjust the crushed red pepper to your spice tolerance level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Lebanese spinach stew, spinach beef stew, Middle Eastern spinach recipe, healthy spinach stew, Lebanese cuisine
