Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, egyptian spinach beef stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Add the ground beef and cook until the beef has lightly browned. Egyptian Spinach beef stew Mommy's special recipe Lamees M. Fry the beef cubes with onions.

Egyptian Spinach beef stew is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Egyptian Spinach beef stew is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook egyptian spinach beef stew using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Egyptian Spinach beef stew:

1. Make ready Spinach
2. Get Tomato juice
3. Get Beef
4. Make ready Onions
5. Get Chana Dal
6. Make ready Garlic
7. Get Coriander
8. Get Salt
9. Prepare Pepper

I used to hate all of them when I was a kid but again something happened! I LOVE beef stew now and even better with vegetables like peas and carrots. I know a lot of Egyptian recipes but every once in a while I get to try something new. After living in Egypt for over a year I was introduced to sabanakh.

Instructions to make Egyptian Spinach beef stew:

1. Fry the beef cubes with onions
2. Add tomato juice and Chana Dal
3. Leave it to cook for 45 minutes. Then add spinach, salt and pepper
4. In anothet pot. Fry some garlic then add coriander and then add it to the stew

Sabanakh is a wonderful stew very similar to molokhia with a few noticeable differences: spinach, more tomato, and meat (beef or lamb) instead of chicken. This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg–it tends to dry out during slow cooking. In a Dutch oven, saute onion in oil until tender.

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