Name: Beef Stew with Spinach and White Beans
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 serving(s)
Ingredients: 2 onions, chopped; 2 garlic cloves, chopped; 3 tbsp (45 ml) olive oil; 2.2 lb (1 kg) stewing beef cubes; 1 bottle (12 oz/341 ml) light beer; 2 cups (500 ml) beef broth; 6 cups (150 g) fresh baby spinach (5 oz/142 g ); 2 tbsp flat-leaf parsley, finely chopped; 2 tbsp basil, finely chopped; 1 can (19 oz/540 ml) white beans, rinsed and drained

Ingredients

2 onions, chopped
2 garlic cloves, chopped
3 tbsp (45 ml) olive oil
2.2 lb (1 kg) stewing beef cubes
1 bottle (12 oz/341 ml) light beer
2 cups (500 ml) beef broth
6 cups (150 g) fresh baby spinach (5 oz/142 g )
2 tbsp flat-leaf parsley, finely chopped
2 tbsp basil, finely chopped
1 can (19 oz/540 ml) white beans, rinsed and drained

Preparation

In a Dutch oven or large pot, brown the onions and garlic in half of the oil. Set aside.
In a large skillet, brown the beef cubes on all sides in the remaining oil. Season with salt and pepper. Deglaze the skillet with the beer. Transfer the beef and beer to the large pot. Add the broth and bring to a boil.
Cover and simmer for about 2 hours or until the meat is tender. Add more broth as needed.
Add the remaining ingredients and cook for about 5 minutes. Adjust the seasoning.

Note from Ricardo

Other cooking methods

In the oven

Cook the meat in the oven for 2 to 3 hours at 200°F (90°C).

In the slow cooker

Cook the meat for 6 to 8 hours at low temperature, around 167°F (75°C). However, you will have to reduce the amount of liquid to keep only about 1 cup (250 ml).

In the pressure cooker

Cook the meat for 6 to 8 hours at low temperature, around 167°F (75°C). However, you will have to reduce the amount of liquid to keep only about 1 cup (250 ml).

Beef Stew with Spinach and White Beans

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note