Beef and Tomato Stew with Spinach and Rice

Ingredients

• 2 onions (medium, finely chopped)
• 200 g winter carrot (peeled and cut into 0.5 cm half-moons)
• 2 tenen garlic (finely chopped)
• 750 g Greenfields beef chuck steaks (cut into 3 cm pieces)
• 2 el whole wheat flour
• 2 el mild olive oil
• 2 tl fennel seeds
• 1 tl dried rosemary
• 425 ml canned peeled tomatoes
• 200 ml water
• 400 g fresh spinach
• 300 g brown rice

Steps

1. 1

   Finely chop the onions, peel and cut the winter carrot into 0.5 cm half-moons, and mince the garlic.

2. 2

   Cut the beef into 3 cm pieces, then season with pepper and dredge in the flour.

3. 3

   Heat the oil in a Dutch oven and brown the beef for 5 min. over medium-high heat.

4. 4

   Add the onion, winter carrot, garlic, fennel seeds, and rosemary and sauté for 3 min.

5. 5

   Add the canned peeled tomatoes and the water. Bring to a boil, then cover and let simmer on low heat for 4 hours.

6. 6

   Remove the lid after 3 hours and continue to stew for another 1 hour so the sauce reduces slightly.

7. 7

   During the last 5 min., add the spinach in batches and allow it to wilt over medium-high heat. Season to taste with pepper and salt if desired.

8. 8

   Cook the rice according to the package instructions and serve with the stew.

Notes

For the best result, ensure the stew is simmering very gently during the 4-hour cooking time. Removing the lid for the final hour is crucial for thickening the sauce.

Nutrition per serving

• main course
• stewing
• healthy
• rice
• winter
• beef stew
• comfort food