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Nutmeg Spinach Beef Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 4 cups fresh spinach leaves
  • 1 medium onion, diced
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the diced onion, sliced celery, sliced carrots, and minced garlic.
  • Pour in the beef broth. Stir in the dried thyme, salt, and black pepper.
  • Cover and cook on low for 7 hours until the beef is tender.
  • Stir in the ground nutmeg and fresh spinach leaves. Cover and cook for 10 more minutes until the spinach wilts.

Notes

Add the spinach only in the last 10 minutes so it stays bright green instead of turning mushy. Taste the broth before serving and adjust the nutmeg if you prefer a milder spice note. Leftovers keep well in the fridge for three days and reheat gently on the stove without separating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet