SPINACH BEEF STEW
I came up with this recipe using what I had on hand one day, and it remains a family favorite on these colder New England days. It's a fabulous was to use up leftover roast. In fact, it's so good you might want to plan to have leftovers the next time you make a roast. -Amy Leary, Burlington, Connecticut
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- 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., 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., 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.
Nutrition Facts :
BEEF & SPINACH GYROS
A gyro typically is made of meat, often lamb, roasted on a spit and served sandwich-style in folded pita bread. It's topped with tomato, onion and a Greek-style yogurt. Tradition takes a slight twist with the use of ground beef, spinach and ripe olives. Opa! -Mary Johnson, Coloma, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon pepper; heat through. Stir in tomato; set aside., In a small bowl, combine the yogurt, mayonnaise and remaining lemon pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.
Nutrition Facts : Calories 453 calories, Fat 18g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 1027mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 28g protein.
BEEF STEW WITH FLUFFY PITA
Steps:
- Add the beef to a large mixing bowl. Season all over with 1 teaspoon salt and a generous amount of black pepper. Toss the beef in with 2 tablespoons of the flour to coat.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil is hot, brown the beef on all sides, in batches, 4 to 6 minutes per batch. Remove the browned beef to a bowl and set aside.
- Add 1 tablespoon of olive oil into the pot. Add the onions and carrots. Stir to coat the vegetables in the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion begins to wilt, 4 to 6 minutes. Add the tomato paste and thyme and stir to coat the vegetables. Add the remaining flour and stir to combine. Let the flour toast for a minute, then pour in the wine. Bring to a boil over medium heat and cook until slightly thickened and reduced, 3 to 5 minutes. Add the beef stock and bay leaves and adjust the heat so the sauce is at a moderate simmer. Return the beef and juices to the pot. Cover and reduce to a simmer, stirring occasionally, until the beef is fork tender, 2 to 2 1/2 hours, removing the lid in the last 15 minutes to reduce the sauce.
- When the beef is almost done, heat a medium skillet over medium heat and add the remaining tablespoon of the olive oil. When the oil is hot, add the pearl onions, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until browned all over, 3 to 4 minutes. Add to the stew in the last 15 minutes of cooking,
- Remove and discard the bay leaves (and thyme stems if using sprigs). Serve and garnish with parsley leaves and pita on the side.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast and sugar just to dissolve. Add the salt and oil, and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. place the balls 1-inch apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes.
- Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line two baking sheets with parchment.
- With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.
SPINACH-PITA SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
- Serves: 3
- Calories: 365
- Total Fat: 23 grams
- Saturated Fat: 3 grams
- Protein: 7 grams
- Total carbohydrates: 37 grams
- Sugar: 4 grams
- Fiber: 7 grams
- Cholesterol: 0 milligrams
- Sodium: 716 milligrams
Nutrition Facts : Calories 365 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 716 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 7 grams, Sugar 4 grams
BEEF PITA PIZZAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.
Nutrition Facts : Calories 429, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 956 milligrams, Carbohydrate 52 grams, Fiber 10 grams, Protein 24 grams
HERBED BEEF STEW WITH SPINACH
My first attempt at making up a recipe for my slow cooker, and thought the results were great. The addition of fresh herbs added great flavour and by stirring the spinach through the stew at the end it is perfectly cooked.
Provided by Sarah
Categories Stew
Time 8h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in pan.
- Shake Beef in plastic bag with flour to coat, cook in batches until browned.
- Add all ingredients except spinach to slow cooker.
- Cook on Low for 8 hours.
- Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
- Serve over rice or noodles.
BEEF AND SPINACH PITA POCKETS
Make and share this Beef and Spinach Pita Pockets recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In large non-stick skillet, combine first 3 ingredients.
- Cook over medium heat until browned, stirring to crumble beef.
- Drain in a colander, discard drippings.
- Wipe skillet dry with a paper towel.
- Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
- Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
- Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves.
- Mix yogurt with curry powder if desired.
- Top each pita half with 1 tablespoon yogurt.
Nutrition Facts : Calories 353, Fat 18.2, SaturatedFat 6.9, Cholesterol 77, Sodium 442.3, Carbohydrate 21.7, Fiber 3.7, Sugar 1.6, Protein 26.5
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