Beef Stew with Spinach and White Beans

Beef Stew with Spinach and White Beans

  • Preparation 25 min
  • Cooking 3 h
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine (HOLIDAY 2014)
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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

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).

Personal Note