We all have those days – especially this time of year. We work late or we’re out late doing errands (hello last minute holiday shopping!). It’s dark out when we get home. We’re cold. We are craving the warmth, and sunshine of summer. And we’re also craving some comfort food – and a warm blanket – to get us through the night.
That’s where this soup comes in. It may have taken about two hours to cook (but less than 30 min prep time really), but it was well worth the time. I’m not a huge fan of beef, and B’s not a huge fan of lentil soup or spinach – but we both loved this stew! Hearty, healthy, filling and comforting – what more could you ask for on a wintry night? (Besides ice cream and a glass of red wine that is … yes, I love ice cream in the winter with red wine. Try it.) And as a bonus, the leftovers froze well – B enjoyed them even 2 weeks later out of the freezer!
Beef, Lentil and Spinach Stew
inspired by Aggie’s Kitchen (vegetarian recipe) and Food.com (uses ground beef, which I am definitely not a fan of, thus the substitution here)
Here’s what you need:
- 2-3 Tbs olive oil
- 1 lb grass-fed, organic beef chuck – cut into 1/2 inch chunks
- 1/2 c. dry red wine
- 1 c. chopped celery
- 1 c. leeks, finely diced
- 1/2 c. thinly slice onion (I used about 1/2 whole red onion)
- 3 large carrots, chopped
- 3 c. beef broth
- 3 c. water
- 1 14.5 ounce can diced tomtoes
- 1 c. dry lentils (I used the brown kind)
- 4 c. fresh baby spinach
Here’s what you do:
- Heat 2 Tbs olive oil in a large skillet over medium heat. Add beef and cook until browned on all sides.
- If skillet dries up, add another tablespoon of olive oil. Add celery, leeks, onion and carrot and cook, stirring often. Cook vegetables until soft, about 5-7 minutes.
- Add broth, water, tomatoes, lentils and wine to pot. Cover and cook for 1-2 hours or until lentils are softened.
- Just before serving, add spinach and stir until wilted. Enjoy!