This wholesome Lebanese Spinach Stew is a vibrant, protein-packed dish that combines lean ground beef, nutrient-rich spinach, and aromatic spices for a satisfying, family-friendly meal.
High in protein and fiber while keeping carbs low, it’s enriched with healthy fats from olive oil and pine nuts.
Quick to prepare and perfect for meal prep, it’s a nourishing everyday favorite.
Lebanese Spinach Stew
Equipment
- 1 Heavy-bottomed sauté pan
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 knife and cutting board
- 1 citrus juicer (optional)
Ingredients
- 2 tablespoons olive oil divided
- ⅓ cup pine nuts
- 1 pound lean ground beef
- 2 teaspoons 7-spice blend or substitute
- 2 teaspoons salt divided
- ½ teaspoon black pepper divided
- ¼ cup fresh cilantro chopped
- 5 garlic cloves minced
- ½ teaspoon crushed red pepper
- 20 ounces frozen spinach or 2 pounds fresh
- 3 cups chicken broth or water
- Juice of 1 lemon
Instructions
- Toasting the Pine Nuts: Begin by heating 1 tablespoon of olive oil in a heavy-bottomed sauté pan over medium heat. Once the oil is warm, add the pine nuts. Stir them gently and continuously, allowing them to turn a rich golden brown without burning. The aroma should be nutty and inviting. Once toasted, transfer the pine nuts to a small bowl and set aside—they will add a delightful crunch and depth to the stew later.
- Browning the Ground Beef: In the same pan, add the remaining tablespoon of olive oil and let it warm over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Sprinkle in 2 teaspoons of the 7-spice blend, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Stir frequently as the beef cooks until it is evenly browned, and no pink remains, about 5–7 minutes. The pan should have flavorful juices—don’t discard them. Transfer the cooked beef to a bowl and set aside.
- Sautéing the Aromatics: Using the same pan with the residual oil and juices, add the chopped cilantro, minced garlic, and crushed red pepper. Cook over medium heat, stirring constantly for 2–3 minutes until fragrant. This step allows the aromatics to release their essential oils, infusing the dish with vibrant, layered flavors that form the foundation of the stew.
- Cooking the Spinach: Add the frozen spinach directly to the pan. Sprinkle with the remaining 1 teaspoon of salt. Stir the spinach to combine with the garlic and cilantro mixture, cooking until it softens and releases its moisture, about 5 minutes. If using fresh spinach, you may need to cook slightly longer to ensure it wilts completely. The spinach should be tender but still retain its bright green color, signaling freshness and nutrition.
- Adding the Broth: Pour in the chicken broth (or water if preferred) and gently stir to combine all ingredients. Increase the heat slightly and bring the mixture to a gentle boil. This allows the flavors to meld together and prepares the stew for the final simmer with the beef and pine nuts.
- Combining the Beef and Pine Nuts: Return the browned ground beef and toasted pine nuts to the pan. Stir gently to distribute them evenly throughout the spinach and broth. Reduce the heat to low and allow the stew to simmer uncovered for 20 minutes. During this time, the liquid will reduce slightly, thickening the stew while deepening the flavors. Stir occasionally to prevent sticking.
- Finishing with Lemon Juice: After the stew has simmered and thickened, remove the pan from heat. Squeeze the juice of one lemon over the stew, stirring to combine. The lemon adds a fresh, tangy brightness that balances the rich, savory flavors and enhances the natural taste of the spinach and beef.
- Serving the Stew: Serve the Lebanese Spinach Stew warm, ideally over a bed of fluffy Arabic rice pilaf. The pine nuts provide a satisfying crunch, while the tender spinach and beef create a hearty, nourishing meal. This stew is perfect for family dinners, meal prep, or any occasion where comfort food with a healthy twist is desired.
Notes
- Use fresh or frozen spinach interchangeably; frozen spinach cooks faster and is convenient, while fresh spinach offers a brighter flavor but requires extra wilting time.
- 7-spice blend is central to the authentic Lebanese flavor, but a homemade mix of paprika, cumin, coriander, cloves, nutmeg, cardamom, and cinnamon works just as well.
- Pine nuts add a subtle crunch and richness—toast them carefully to avoid burning, which can create bitterness.
- Adjust crushed red pepper to taste; it adds a gentle heat that complements the earthy spinach and savory beef.
- For meal prep, this stew freezes well and can be reheated gently on the stovetop or in the microwave without losing flavor or texture.
Chef’s Secrets For Maximum Flavor
To elevate this stew, never skip toasting the pine nuts—they add a nutty aroma that infuses the dish.
Cooking the garlic and cilantro first allows their oils to bloom, creating a fragrant base.
Simmer the stew gently after adding the broth, allowing the flavors to meld without overcooking the spinach or beef.
For a richer taste, use homemade chicken broth or combine broth with a small splash of water to avoid overpowering the delicate spices.
Adding lemon juice at the end brightens the dish without making it sour, creating a perfect balance of savory and tangy notes.
Serving Suggestions And Pairing Ideas
This stew is versatile and can be served as a main course or part of a larger Middle Eastern spread.
Serve it over fluffy Arabic rice pilaf for a complete, comforting meal.
For added texture, sprinkle additional toasted pine nuts or fresh chopped parsley on top before serving.
Pair with warm pita bread or a crisp side salad for contrast.
Leftover stew works beautifully as a filling for wraps or even as a hearty topping for roasted vegetables.
Storage Tips For Best Results
Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, warm gently on the stove or microwave to preserve texture and flavor; avoid high heat that can dry out the spinach.
For longer storage, freeze the stew in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
You can also freeze individual portions, making this stew perfect for meal prep and busy weekdays.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Use about 2 pounds of fresh spinach to match 20 ounces of frozen spinach. Cook slightly longer until fully wilted, and ensure excess water is drained to avoid a watery stew.
2. What can I substitute for 7-spice blend?
If 7-spice isn’t available, create a mix using equal parts paprika, cumin, coriander, a pinch of cloves, nutmeg, cardamom, and cinnamon. This will replicate the aromatic, warm flavor of the authentic spice blend.
3. Can this recipe be made vegetarian or vegan?
Absolutely! Omit the ground beef and substitute with chickpeas or lentils for plant-based protein. The spices, spinach, and pine nuts provide plenty of flavor, making it a hearty vegetarian-friendly meal.
4. How do I prevent the spinach from becoming soggy?
Cook the spinach just until softened, not fully collapsed. Avoid covering the pan while simmering, as trapped steam can make it mushy. Gently stir occasionally to maintain texture.
5. Can I make this recipe ahead of time?
Yes! This stew is ideal for meal prep. Cook fully, let it cool, then refrigerate or freeze.
Reheat gently before serving, adding a splash of broth if needed to restore consistency. Flavors often deepen after sitting for a few hours or overnight.
