Recommended by Health Professionals. Featured in the National Institute of Integrative Medicine Gut Study

Mediterannean Beef Stew with Wilted Spinach

 Mediterannean Beef Stew with Wilted Spinach

A nourishing stew for the senses. Perfect for the winter months.

Serve as is with some crusty bread or as a ragu over your favourite pasta or rice dish. The flavours also lend themselves for pulled beef rolls paired with your favourite condiments and herbs - Perfect for leftover sandwiches or as a change to your pizza toppings.

If I'm prepared enough I make twice as much and freeze one portion as this recipe freezes really well.


  • 3 Tbsp Olive Oil
  • 1 kg beef, such as brisket or chuck
  • 2 onions, sliced finally
  • 2 garlic cloves, crushed
  • 5 Tbsp grated ginger
  • 1 red pepper sliced
  • can crushed tomatoes
  • 500 ml beef bone broth
  • 1 cinnamon stick
  • Bay Leaves
  • Tbsp finally chopped parsley
  • Black Pepper
  • Sea salt
  • 1 bunch of Spinach, washed and chopped


Heat olive oil. Add beef in batches, turn occasionally until brown.

Add a little olive oil to the pan juices and stir in the onion until soft.

Stir in the garlic and ginger and stir until fragrant.

Return the beef to the pan and add tomato, red pepper cinnamon, bay leaves and stock, and bring to a simmer,

AT This Point you can place the pot in a preheated oven at 180 C and continue the cooking or Reduce heat to very low, cover and cook until beef is tender - about 3 hours.

Remove lid and cook for another hour until the juices are reduced and the beef falling apart


For wilted spinach you can steam it over the pot until wilted. Then add some lemon juice and spoon over plates