This is a hearty beef stew, unusual with the spices—cumin and coriander—and the addition of spinach. We loved it. If you prefer less spicy, cut the cumin and coriander by a third and use black pepper instead of cayenne.
Sirloin tip roast makes excellent meat for stews, tender and flavorful. We made this on the stovetop but you can use your crock pot if you prefer.
1 1/2 pound sirloin tip roast, but in one-inch pieces
2 tablespoons olive oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 large sweet onion, chopped
3 medium carrots, thinly sliced
2 stalks celery, diced
4 garlic cloves, minced
1 28-ounce can diced tomatoes
1 15-ounce can beef broth
1/2 cup garbanzo beans, drained and rinsed
6 ounces fresh spinach
- Brown the meat in one tablespoon of the olive oil in a 4-quart stock pot. Once it browns, turn the heat to low. Make a paste with the remaining one tablespoon of olive oil, the cumin, coriander, cayenne pepper, and salt. Spread it on the meat and toss to distribute the spices.
- To the meat, add the chopped onion, carrots, celery, and minced garlic. Pour the tomatoes and beef broth over the meat and vegetables. Stir to combine. Bring the stew to a boil. Turn the heat to low and simmer for approximately for up to two hours or until the meat and vegetables are tender.
- In the meantime, mash the garbanzo beans with a fork. When the stew is done stir in the mashed beans and spinach. Cover and cook over medium heat for 3 to 5 minutes or until the spinach is wilted. Salt and pepper to taste if necessary.