YOUR SOLIN GENERATED RECIPE
Beef and Okra Stew with Spinach
Slow-simmered lean beef and tender okra stewed in a rich tomato base, finished with vibrant wilted spinach for a silky texture.
INGREDIENTS
6 oz Lean ground beef
1 cup Okra
2 cups Spinach
0.5 cup Tomato puree
0.5 cup Yellow onion
2 cloves Garlic
0.25 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Smoked paprika
0.5 cup Beef bone broth
PREPARATION
Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat.
Add the lean ground beef, sea salt, and black pepper, cooking until the meat is browned and crumbled.
Stir in the diced yellow onion and minced garlic, sautéing for about 3 minutes until the onion is translucent and fragrant.
Add the sliced okra, tomato puree, beef bone broth, and smoked paprika to the pot, stirring well to combine.
Reduce the heat to low, cover with a lid, and simmer for 15 minutes to allow the okra to soften and the flavors to meld.
Remove the lid and fold in the fresh spinach, stirring for 1-2 minutes until the leaves are just wilted.
Serve the stew warm in a shallow bowl.