Lebanese 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
Scale
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
