Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, egyptian spinach beef stew. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Egyptian Spinach beef stew is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Egyptian Spinach beef stew is something which I have loved my entire life. They are nice and they look wonderful.

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.

To begin with this particular recipe, we must prepare a few components. You can cook egyptian spinach beef stew using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Egyptian Spinach beef stew:

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