Grass-Fed Beef Stew with Spinach
Recipe type: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Asian Inspired Beef Stew with Spinach and root vegetables.
  • 1 lbs boneless grass-fed beef in 2 inch cuts for stew
  • Salt and Pepper to taste
  • 1 Tbs olive oil
  • 3½ cups of soup broth ( I used Vegetable broth, but beef works!)
  • 2 shallots. quartered
  • 3 cloves of garlic, chopped
  • 1 (1 inch) piece of ginger, chopped
  • 1 tsp of Chinese five-spice powder
  • 2 Star Anise pods
  • ¼ Tbs ground cinnamon
  • 2 Tbs Tomato Paste
  • 3 med carrots, peeled and cut 1 inch thick
  • 1 large parsnip peeled and cut 1 inch thick
  • ½ large purple-topped turnip, cut into 1 inch pieces
  • 1 15 ounce can of crushed tomatoes
  • 1 large bunch of spinach
  • 2 Tbs Fish sauce
  1. Salt and pepper beef while oil is heating in a large Dutch oven over medium heat. Cook beef until browned about 6 - 8 minutes. Transfer beef to bowl.
  2. Add ½ cup of broth to Dutch Oven and scrap any remaining juices and bits of browned beef. Cook for about 1 minute and pour into bowl with beef.
  3. Add more oil to the pot and cook shallots until golden brown, about 3 minutes. Then add the garlic, ginger, five-spice, star anise, and cinnamon. Continue to cook while stirring for 2 minutes.
  4. Add tomato paste and cook for 1 minute then add the beef and juices back into the pot with the carrots, turnips, parsnips and tomatoes. Add the remaining soup broth.
  5. Bring to a boil then cover and bake at 325 degrees for 1½ to 2 hours or until beef is tender.
  6. Once removed from the oven, stir in spinach and fish sauce.
  7. Serve over rice or with some crusty bread as a meal.
Recipe by Be Your Best Mom at