Tag Archives: spinach

Introducing SweeTerra Farm! A New Farmer, Chickens, Rabbits, Goats, Turkeys and 2 Toulouse Geese!

I have a friend. His name is Tom. He is an architect. He has three grown daughters. One of his daughter’s is Catherine. This is a story about her.

A Chicken

A Chicken (trying to avoid me)

When I met Tom he invited us all to his house, and during that Summer a few years ago we visited again and again. It was true that he had a wife and three children but I did not meet them for nearly a year.

The Pond at Sweet Terra

The Pond at SweeTerra

What I love about Tom is his wide-embracing view of the world and his mixture of very conventional and wildly unconventional way of life. For starters he designed and build his own house, and as the years went by he kept adding on more “bits” Also, when an idea strikes him, he either invents something or buys the patent! There are a lot of posts with Tom in them if you are curious (here, here, here, here and here  and many more!)

Poor little bait fish

Poor little bait fish

So, where was this family he appeared to be ultra-close to, leaving him all alone in the middle of the countryside? We joked that he had made them all up, and for him to say that they were also in China seemed like a conveniently far-flung invention of his too!

Tom's fountain awash with lily pads

Tom’s fountain awash with lily pads

But, they were all in China as it turned out. Catherine armed with fluent Mandarin left for Hong Kong to work in the corporate world, cubicle and all! Then the youngest daughter B. decided that this was the best place to go to medical school, so off she went too.

Catherine the Farm Girl

Catherine the Farm Girl

Well, I said they were a close family so I am presuming after some time had gone by, the other sister Laura, missed her sisters so much she jumped on a plane to China to be close to them. All three sisters had left their home for presumably a very long time.

The beginning of something great: Sweet Terra

The beginning of something great: SweeTerra

So what was a mother to do? Their mother decided that the girls needed a maternal eye to watch over them and help set them up comfortably in their various accommodations and jobs. So you all  know where she went. It was during this time that I met Tom, and I must say he came across as a man quite content with this new arrangement. He could come and go as he pleased, eat when and what he liked, and sleep in any room in his topsy-turvy house.

The Cat preferred her own company

The Cat preferring her own company

Of course over time I did eventually meet the whole family. This happened over holidays like Christmas and impromptu visits, and we became close pretty quickly as we felt we had met long ago through stories swapped back and forth between the two families.

San Marzano tomatoes

San Marzano tomatoes

Jumping a few years to the present they are all, save one, back at home, and I mean literally living at home. What happened?

My favorite thing there: crunchy radishes and lettuces

My favorite thing there: crunchy radishes and lettuces

Well Laura decided that China was not for her and moved home, followed less than a year later by Catherine who had grown weary of her little cubicle and living in a stacked apartment building in the heart of the city.

The Garden God

The Garden God

One day Tom told me that Catherine said she was moving home to become a farmer. “A what?” I said, “I know” was his reply in a not so surprised tone. He had no one to blame but himself. He raised three girls to think they could do anything they set their mind to.

Jaya, the Toulouse goose (named after my freind Jaya from Paris!)

Ide feeding Jaya, the greedy Toulouse goose (named after my friend Jaya from Paris!)

The bolt of lightning that hit Catherine happened when she went trekking around Europe with her sister this spring. They lived on the cheap, staying with friends (or friends of friends’) and ate in restaurants a little off the beaten path. Catherine thought she had died and gone to gastronomic heaven.

Biscuit

Biscuit

I could say that this only happened because the food she was used to eating in China appeared a little sterile and engineered by comparison but when she told me that her idea to grow her own food came to her while she was in Naples I have to disagree with that theory and say that it was the sublimely good Italian food that clinched it!

Tom was on the grill all day getting this lovely plate together

Tom grills everything!

I am from Ireland so you never see the words “grass-fed” cows on labels in the meat section. All cows are grass-fed and that is that. So much more of the food in Europe locally sourced and as far as my experience goes, Italy is pretty close to the top of the heap when it comes to eating close to the table.

Spinach grwon from seeds from Naples

Spinach grown from seeds from Naples

They eat seasonally and food is brought in almost daily to butcher shops and green groceries. I lived there last year for a stint and cooked almost everyday with ingredients from no more than a few miles to several miles away. The food tasted good above and beyond anything I did to it for that reason alone. Click on “Italy” to the side of this blog to read all about it!

Baby Turkey (There are two; Thanksgiving and Christmas!)

Baby Turkey (There are two; Thanksgiving and Christmas!)

This is what Catherine found out and she wanted that for herself. She is at that glorious point in her life where time is most definitely on her side and there was no better time to go off and be adventurous than right now. She also had Tom, and acres of land at her disposal. There was no way I could see him objecting. He is the best kind of push-over and it is most convenient if he happens to be your father!

Veggies i got yesterday from the Farm

Veggies I got yesterday from the Farm

After her decision, her mission was to buy as many seeds as she could find, and as she tramped the rest of Italy, and then France, she found what she could in flower and plant shops before it was time to get home and start digging.

Very Rustic Badminton was in full swing in between courses

Very Rustic Badminton can be played (and was!) while waiting on dinner.

She picked the piece of ground where her mother had always had a vegetable garden when she was growing up but made it a great deal larger. She then went about finding out how to be this person she wanted to become and started classes on organic farming, reading mountains of books and magazine articles as well as seeking out other like-minded agriculturers.

And the Drink of course (Joe on the poarch sampling some of the beer he helps brew!)

And a Drink is nice too (Joe on the porch sampling some of the beer he helps brew!)

I must say I am impressed. Her enthusiasm has not waned but excelled, and the more she finds out the more she wants to do. It truly is like watching a kid in a candy store.

Butter

Butter

When she talks about what she is doing and takes me on tours to show me how well her San Marzano tomatoes seeds are doing, or to see the new goat or the baby rabbits she just makes me happy. It is hard for her downright good humor not to rub off on you as you walk alongside her.

The Spread (or at least part of it)

The Spread for the Farm picnic at SweeTerra

She certainly doesn’t look like a farmer as she is usually wearing a strapless sun dress with a pair of bright yellow rubber boots, hair up, sometime with a ribbon, and not a complaint from her lips about being tired or jaded from all the hard work.

The doomed bunny

The doomed bunny

I would find out about a new animal arrival via a picture email from Tom. The kids would beg to see it and over we would trot (in fact after I write this we are going there for tea and to hold the new Toulouse geese!)

He also made this flaxseed-ridden bread!

A couple of Sundays ago we were invited to a Farm Picnic. This is when the  farm was introduced to the locals. Lots of people came and we all ate food from the garden cooked with enthusiasm and love by Catherine, Laura, Tom and of course the ever-always supporting Mom!

Preparations (after all, it's all about the food!)

Preparations (after all, it’s all about the food!)

Everyday more veggies are planted and more animals arrive. There is talk about 60 chickens and that scares me a little. It doesn’t seem to bother Catherine so rather her than me.

Time to clean up

The women on the farm favor white dresses

I am more than content to take surplus greens home and stop by for tea and a tour. This is the first of what I hope to be many posts about SweeTerra Farm. After all I haven’t even touched on her learning to butcher rabbits and her beehives!

As is the tradition at Tom's: the evening must end with a bonfire

As is the tradition at Tom’s: the evening must end with a bonfire

I’m sure Tom will get used to this.

As is the tradition at Tom's: the evening must end with a bonfire

GOOD LUCK SweeTerra!

Asian Stir-Fry Beef with Fried Rice – Total Yumminess! (serves 4 – 6)

Yes, yes, I’ve been a slacker, but I have undertaken a few more ventures in my already too-packed life and so my poor blog has had to suffer until I got everything up and running – so, here we go!

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Really yummy beef sir-fry for dinner!

The blog may have been MIA but that certainly does not mean that the Crappy Kitchen was collecting dust: I have been cooking up a storm most nights and here is something that I was begged to cook by my son. He had a longing for something I rarely cook, beef, so I succumbed and made something that would please everyone: a whole wok-full of thinly sliced stir-fry beef with rice.

It was delicious beyond belief and even thought it is a tabu food on my particular diet (Blood Type A) I couldn’t help “test tasting” a little more than was good for me!

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You will need:

3 or so tbs vegetable or grapeseed oil (more if needed)

2 lbs beef, very thinly sliced – not shaved (NY stripe or flank steak is good)

1/4 cup soy sauce

1/4 cup mirin

1 tsp sesame oil

1/2 tsp cayenne pepper flakes (chili flakes)

2 tsp granulated sugar

10 scallions, including green parts, sliced

4 cloves garlic, finely chopped (use 3 if large)

8 oz mung bean sprouts

1 cup grated or matchstick carrots

4 cups chopped spinach

6 cups cooked basmati rice

Pari Basmati Rice

Pari Basmati Rice

*This is a good time to use that leftover rice – it can be added to the dish straight from the refrigerator. If you do not have rice cooked, put it on to cook first thing. If using a rice cooker (as I do!), cook a 3 cup measure of rice. If cooking on the stove top, use two cups and follow instructions on your rice bag*

fry beef

Fry beef – Hot and Fast!

1 – Mix the soy, mirin, sesame oil, pepper flakes and sugar in a large bowl and add the beef slices. Cover and set aside in the fridge while you prep the rest of the ingredients. Put large saute pan or wok on high heat. When it is very hot, add 2 tbs of oil and add 1/3 of the beef, shaking off the excess marinade and distributing it over the entire surface of the pan. Let it cook for a minute (do not touch it as it sizzles!). Turn and shake the meat about and cook for another minute or two until cooked. Test a piece by eating – it should be tender and soft. Transfer to a bowl. Add more oil and continue to cook the beef in batches until it is all done. Reserve the marinade that is left in the bowl to be used later.

yg

Yummy stir-fried beef!

2 – If the pan is very dark and blackened on the bottom, you may want to give it a quick cleaning before you continue. Add a little more oil and with the pan on high heat, add the scallions, garlic and carrots. cook for two minutes, stirring often.

stir-fry scallion, carrots & garlic

stir-fry scallion, carrots & garlic

3 – Add the bean sprouts and continue to cook for 1 more minute.

add bean sprouts

add bean sprouts

4 – Add the chopped spinach and cook for about 30 seconds before adding the rice. Stir everything together and cook until rice is hot.

add spinach, then rice

add spinach, then rice

5 – Add the beef and its accumulated juices, as well as the rest of the marinade. Mix well and turn off heat. Taste for addition of more soy sauce or a soy sauce and mirin mixture.

add beef & serve!

add beef & serve!

Serve immediately in warmed bowls with more soy sauce and a dose of sriracha sauce if that is your thing!

Baked Chicken & Spinach Rigatoni – Really Great Dish! (Serves 6)

This was a great weekend dinner. I prepped it earlier in the day and then was free right up to dinner time to enjoy my busy weekend.

Baked Chicken & Spinach Rigatoni

Baked Chicken & Spinach Rigatoni

This dish  had everything needed in one big baked dish: protein, carbs, and greens. I made the bechamel-style sauce lighter by using more broth than milk and it really helped to eliminate that heavy feeling you have after eating a big bowl of pasta.

Think about making this next weekend!

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You will need:

4 tbs unsalted butter

2 tbs extra virgin olive oil

3 chicken fillet (4 if small), cut into small bite-sized pieces

10 oz mushrooms, sliced (about 3 cups sliced) – any mushroom: white, crimini, button

10 oz spinach, chopped

sea-salt & freshly ground black pepper (to season chicken)

3 tbs all-purpose flour

1 cup milk

2 cups chicken broth (or 2 cups water & 1 good quality bouillon cube)

1/2 tsp cayenne pepper flakes (chili flakes)

1 lb rigatoni pasta (I use Barilla brand)

1 cup grated Parmigiano Reggiano cheese (or another strong hard cheese of your choice: cheddar, Pecorino Romano)

Method:

Preheat oven 350*

Put the pasta water with plenty of salt and cook rigatoni according to instructions and rinse with cold water in colander. Set aside until ready to assemble dish.

1 – Season chicken with sea-salt and freshly ground black pepper. Put large saute pan on medium/high heat and add 1 tbs of butter and 1 tbs olive oil. Saute the chicken pieces in batches until cooked. As you cook sprinkle a little of the chili flakes over the chicken. Do not crowd the pan or the chicken will just get steamed and watery. Chicken batches will take about 5 to 6 minutes each.  You will need to add more butter and oil as you go (only use 2 tablespoons of butter for this stage). Transfer to a plate as you go and cover with another plate or shallow bowl.

saute chicken

saute chicken

2 – Turn heat down to medium and add the rest of butter (2 tbs). Add the mushrooms and saute until nice and soft and starting to brown (about 10 minutes). Add  chopped spinach and cover pan with lid for 1 minutes. Take lid off and stir. Turn off heat.

saute mushrooms, add spinach

saute mushrooms, add spinach

3 – Add the flour and mix well. Cook for about 1 minute before adding the milk and the broth 1 cup at a time, mixing well in between each cupful. The sauce will begin to thicken. Stir and continue to cook for about 4 or 5 minutes while sauce simmers and thickens. Turn off heat and stir in any remaining pepper flakes. Taste sauce for the addition of salt and pepper.

make sauce

make sauce

Assemble dish: Spread 1/4 cup of the sauce in the bottom of a buttered casserole (lasagna dish). Add 1/2 of the rigatoni.

Assemble ingredients

Assemble ingredients

Add all of the chicken in an even layer followed by the mushroom and spinach mixture. Top with 1/2 of the remaining sauce.

sauce, pasta, chicken, veggies, sauce, pasta, sauce

sauce, pasta, chicken, veggies, sauce, pasta, sauce

Cover veggie and chicken layer with the rest of the pasta followed by the remaining sauce. Sprinkle with the grated cheese.

Bake

Bake

Bake in preheated oven for about 35 minutes, covering 1/2 way through if top is browned.

Serve

Serve

Let dish sit for about 5 minutes before serving. Serve with more grated cheese if you like.

Creamed Fresh Spinach – Great Side-Dish And A Delcicous And Easy Way to Sneak Greens Into You Diet!

I love spinach but lots of people turn up their nose in disgust when they see it on their plate: my daughter for example. She is fine when it is in a brothy soup or disguised in a pie, but a big pile of slightly wilted spinach on the side of her plate can send her into a squirmy fit. You would swear I was trying to punish or poison her!

Eat your spinach!

Eat your spinach!

Over the years I have seen lots of recipes with “creamed spinach”, and it always appears on American diner menus as one of the sides. I did not grow up eating it and so never found it appealing. I had a huge bunch of spinach that needed to be cooked the other night, and the only way to get rid of it in a hurry was to cook it down. When it was cooked I felt it needed something so I cooked an onion and added cream. I must have been thinking of creamed spinach because this is what it turned out to be.

And it was delicious: my daughter’s words, not mine. Get the picture: even the worst of skeptics succumb to a bowl of creamy greeny spinach!

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You will need:

1 1/2 to 2 lbs fresh spinach, washed and left wet

1 medium sweet onion, small dice

1 1/2 tbs unsalted butter

1 tsp sea-salt

freshly ground black pepper

1/2 cup heavy cream

1/2 tsp chili flakes (optional)

1/2 lemon, cut into wedges (optional)

Method:

1 – Put large saute pan on medium heat and add the wet spinach. Cover with lid and cook until spinach is soft and wilted, stirring occasionally. You may need to do this in two batches (if your pan is small). Transfer to a big colander and let it cool. When it has cooled, squeeze as much of the moisture out as possible. Do this by squeezing with your hands and pressing the spinach into the sides of the colander with a big spoon. Remove from colander and chop. Set aside.

cook spinach

Cook spinach

2 – While spinach is cooling, melt butter under medium heat in same pan used to cook spinach. When it has melted, add the onions and cook until soft (about 6 or 7 minutes).

saute onions

Saute onions

3 – Add the salt, pepper, pepper flakes (if using), and cream and stir. When cream is hot, turn pan down and let it simmer for about 2 minutes.

add cream

Add cream

4 – Add the spinach and mix everything together. When it has completely warmed through it is ready to serve.

Creamed Fresh Spinach

Creamed Fresh Spinach

I like to garnish each serving with a thin wedge of lemon. A little lemon juice squeezed over the spinach gives it a fresh zing.

a squeeze of lemon is a lovely addition

A squeeze of lemon is a lovely addition

Sumptuous Saturday Night Sausage Sandwiches (serves 4, or as many as you like)

Sometimes there is nothing better than a lazy Saturday night, when you invite absolutely no one to your house and you hole-up with your family for the evening.

Sumptuous Sausage Sandwiches

Sumptuous Sausage Sandwiches

I had spent my saturday doing mundane stuff liking cleaning the house, helping with homework and then had to go grocery shopping. Grocery shopping is a thing I either love or dread. This particular day, I was in dread-mode. I had let my pantry dwindle down to crumbs and needed just about everything. This meant having to jostle with every other person in the supermarket in the same predicament.

juicy Italian sausages

juicy Italian sausages

I made it out alive and when I got home and everything was safety stored away I plunked down in the kitchen and wondering about DINNER! I poured a hefty glass of wine and opened the fridge door to survey what I could put together without too much trouble. Right there was a pile of Italian sausages and the clear plastic bin on the bottom shelf was packed full with all kinds of wonderful greens.

fresh tarragon

fresh tarragon

I pulled out the sausages, spinach and tarragon. Tarragon is my favorite herb of the month. It tastes of winter with it liquorice-y and mildly peppery flavor and I use it at every opportunity. All I could think of was frying the sausages and from there was stuck? Then I spotted the lovely fresh, practically still warm, loves of bread and I decided on sandwiches, piled high with fresh everything!

yummy sandwich

yummy sandwich

They were amazing, fun to make and took any pressure of cooking dinner off of my tired shoulders. I love Sandwich Night!

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You will need:

Olive oil

unsalted butter

8 slices of wonderfully fresh bread

4 big mild or spicy Italian sausages

Thin slices of good cheddar cheese (enough for 4 sandwiches)

fresh spinach leaves (enough for 4 sandwiches)

bunch of tarragon leaves (about 24 or so leaves)

slices of tomato (enough for 4 sandwiches)

Strong mustard (Grey Poupon or Coleman’s Mustard)

1 – Put some oil (about 2 tbs) in skillet/frying pan and fry the sausages on medium heat, turning to brown on all sides.

Fry sausages

Fry sausages

2 – Slice sausages in half (vertically) and fry with the cut-side down for a few minutes to brown. Remove to a plate and set aside.

3 – While sausages are frying, gather the rest of the ingredients and prep: slice cheese, wash and dry spinach leaves, slice tomatoes, wash tarragon and pull leaves from stem, butter bread on one side.

add cheese, sausage, tarragon

add cheese, sausage, tarragon

4 – Make sandwich: Place pan on medium heat (or a little higher) and place one slice of bread in pan, buttered side down. Immediately add a few slices of cheese, 2 sausages halves, greens, tomato, and lastly another layer of cheese.

end with a layer of cheese

end with a layer of cheese

5 – Add some freshly ground pepper and a little sea-salt. slather the mustard on the other side of the second piece of bread (a little tricky as it is buttered on the other side!) and place it, mustard-side down on top of the cheese layer.

turn sandwich and brown all over

turn sandwich and brown all over

6 – Check to see if the underside is browned by lifting a little of the sandwich with a spatula and turn gently when ready. Press the whole sandwich down with a flat spatula to get everything inside to meld together and become a nice solid unit.

7 – Fry until browned on the other side, then remove to a plate. Continue like this until all sandwiches are done.

Slice in half diagonally and serve with extra greens, or simply alone

Zingy Tofu & Noodle Dinner (serves 4)

 I made this dinner for my sisters, to show them once again how tofu can be substituted for meat in practically any dish. Maybe it is not the tastiest food in the world, (OK, I’ll admit, not by a long shot!), but there are plenty of things you can do to infuse flavor. The way flavor happened here was by simmering the tofu in a strong soy sauce-based mixture. By doing this, it tasted like it had been soaking in a marinade for hours.

Zingy Tofu & Noodle Dinner

Tofu is great for vegetarians, but I think should be substituted for meat every now and then. It is a fast, healthy and cheap, not to mention delicious, when interestingly cooked.

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*This is a Blood Type A Diet Friendly Dish*

You will need:

2 tbs mirin

2 tbs rice wine vinegar (or 2 tbs fresh lime juice)

3 tbs soy sauce

1 tbs fine white sugar

1/2 cup veggie or chicken broth

2 leeks, white parts and some green, cut in half lengthways and sliced into 1/2 rounds

1 large carrot, grated (use large setting on box grater, and grate in short motions so the pieces are short and chunky)

3 cups spinach leaves or chopped chard leaves

1 lb firm tofu, cubed (about 2 1/2 cups cubed tofu)

3/4 to 1 lb tagliatelle pasta or other pasta (use Buckwheat noodles if you are a strict Blood Type A dieter)

Method:

1 – In medium bowl mix first 5 ingredients together. Prep veggies and dice tofu. Put pot of cold water in pot and place on high heat for your pasta. Cook according to instructions, and rinse with cold water. Set aside until ready to use in dish.

Cook everything at the same time

2 – Put wok or saute pan on medium heat and add the soy mixture. When it heats up, add the tofu, leeks and carrots and bring to a boil. Turn heat down and stir the mixture until everything is coated with the liquid. Cover and simmer for 15 minutes, stirring occasionally.

3 – Add the spinach and continue to cook for another 3 or 4 minutes.  Add the rinsed noodles and mix everything gently with a tongs, or two wooden spoons. Cook until noodles become warm.

Add noodles

Serve immediately, adding some hot sauce or crushed peanuts if you like.

Melt-In-Your-Mouth Beef Stew with Tri-Color Vegetables (serves 4)

This is a dish I would never have dreamed of cooking a few days ago. Then again, I was in the United States in 100 degree weather. Three thousand, five hundred miles west, in Ireland to be precise, is a whole different matter. It has been in the 60’s (mid teens in celsius), and my body is trying to adjust to the cooler temperatures. My mental state also needs a little adjusting as everyone here thinks it is warm enough for summer dresses and sandals.

Rich Red Wine Beef Stew with Tri-Color Vegetables (serves 4)

I didn’t feel too bad complaining as my sisters who live here also long for it to be a little bit warmer. So, while I sat on a comfy couch in Wexford watching the men’s singles Wimbledon final, my two kids went out on Kevin’s boat to fish. As they were getting ready to leave Kevin asked if I had packed hats! Hats? Why in the world would I pack hats in the middle of summer?

When they arrived home hours later (sans fish!) they were full of stories about what it felt like to be bobbing on the ocean in a little boat, and at how seals had come right alongside the boat, popped their heads out of the water and stared at them; how wonderful !

off to launch the boat

When I thought about what to make for dinner I wanted to satisfy bellies with something warm and comforting. Stew is definitely one of the coziest foods when there is a chill in your bones. Kevin’s mother had put some surplus beef chunks from her grass-fed cow in his freezer and I pilfered a couple of pounds of it to make dinner.

Making this dish is so easy if you keep staples like carrots, herbs and red wine on hand. I didn’t need to go shopping as I scrounged whatever was in the fridge and pantry. The smoky paprika was amazing with the red wine, and the carnivores in the house licked their plates clean.

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You will need:

3 tbs extra-virgin olive oil

1 1/2 lbs to 2 lbs (3/4 kg) stewing beef, cut into chunks (generally it can be bought in chunks at most supermarkets)

1 tsp sea-salt (if it is course or you are using salt flakes, you made need a little more)

several grinds black pepper

1 medium red onion, large dice

1 medium yellow or sweet onion, large dice

4 cloves garlic, thinly sliced

2 or 3 medium carrots, thickly sliced

1 large parsnip, peeled and sliced into medium rounds

4 cups spinach

3 sprigs fresh rosemary, left whole

1 tbs smoked paprika

1 tsp cayenne pepper flakes (chili flakes)

2 tbs all-purpose flour

1 cup red wine

3 1/2 cups broth (chicken or veggie), OR 1 good quality bouillon cube & 3 1/2 cups water

Method:

Preheat oven 425*

1 – prep all veggies. Pat meat dry with cloth or paper towels, and sprinkle with salt and pepper. Put large casserole or heavy saute pan (one with a lid and can be transferred to the oven) on high heat and add about 2 tbs of oil. When it is very hot, sear the meat in batches until browned, adding more oil as needed. Transfer meat to a plate and set aside.

season & sear meat

2 – Turn heat down and add more oil if pan looks dry. Add onions and garlic and saute for 5 minutes.

saute onions & garlic

3 – Add rosemary and cook for another 3 minutes.

add rosemary

4 – Add carrots and parsnips and cook for a minute. Add the paprika and cayenne flakes and stir for 1 minute before adding the flour. Stir to incorporate flour completely.

add spices & flour

5 – Add red wine and stir until smooth and bubbling.

Add wine

6 – Add the broth and bring to a simmer. Add the meat and bring to a bubble. Turn off heat, cover with lid and transfer to oven for 1 1/4 hours.

add broth & meat, then cook

7 – Remove from oven and add the spinach and stir gently.(Stirring will also loosen the meat and sauce). *If sauce is very thick you can dilute with boiling water until you are satisfied with the consistency*  Cover with lid and allow to sit on stove-top or counter for 10 minutes, after which time the spinach will have cooked and the meat rested.

Serve

Serve alone, or with rice, pasta, bread or potatoes.