Spinach and Ground Meat Stew

Lebanese Spinach Stew

This stew can be eaten year round, however it is most enjoyed in Early Fall/Spring.  This is something I reach for when I need to make a quick meal as it only takes about 20 minutes total prep and cooking.


2 Tbs. Olive oil or butter
2 onions, slivered
5 cloves garlic, minced

1 lb ground beef or lamb
6 mushrooms, sliced (optional)

1 tsp. unrefined salt or to taste
1/2 tsp. allspice
Dash of pepper

1/4 C chopped cilantro (optional)
1 lb baby spinach or chopped large spinach (or chard may be used)


  1. Sauté onions on low until limp.
  2. Add garlic, sauté for about 1 minute more.
  3. Add ground meat and brown. Keep breaking up the meat as it cooks.
  4. Add spices and salt, mix.
  5. Add optional mushrooms, stir and cover.
  6. Let it cook covered for about 5 minutes, storing occasionally.
  7. Add optional cilantro, mix.
  8. Add spinach and cover.
  9. When spinach wilts, stir well, cover and turn off heat.
  10. Wait a few minutes before serving.

Serve hot or at room temperature over rice, cauliflowered rice, or any other grain or “non-grain” you choose.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s