Spinach Beef Stew

Name: Spinach Beef Stew
Ingredients: 1 medium onion, chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 1/3 cup cider vinegar; 2 tablespoons dry red wine or beef broth; 1 can (29 ounces) tomato sauce; 1 cup water; 1/3 cup chopped roasted sweet red peppers; 3 bay leaves; 3 tablespoons brown sugar; 3 teaspoons beef bouillon granules; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1/3 cup uncooked long grain rice; 1/2 pound cubed cooked roast beef; 2 cups chopped fresh spinach; Sour cream and grated Parmesan cheese, optional

19 ingredients

3 steps

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/3 cup cider vinegar
2 tablespoons dry red wine or beef broth
1 can (29 ounces) tomato sauce
1 cup water
1/3 cup chopped roasted sweet red peppers
3 bay leaves
3 tablespoons brown sugar
3 teaspoons beef bouillon granules
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup uncooked long grain rice
1/2 pound cubed cooked roast beef
2 cups chopped fresh spinach
Sour cream and grated Parmesan cheese, optional

Directions

1

In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated.
2

Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes.
3

Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.