Pepper-lemon beef and spinach stew from Christopher Kimball's Milk Street Magazine, Jul/Aug 2021 (page 8) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of sweet paprika and ground cayenne pepper for Aleppo pepper.

  • anya_sf on January 30, 2023

    Used the Instant Pot, which surprisingly worked with just 1/4 cup water. I only had 1.5 lbs beef (wish I'd had more) and used 16 oz spinach; 3 people finished it all over rice. My Aleppo pepper must be super mild as I couldn't really taste it and would have liked more seasoning. My IP runs hot and the eggs curdled slightly despite constant stirring. I appreciated the easy, hands-off meal, but would tinker with the seasoning and maybe thicken differently if I made it again.

  • Skamper on January 12, 2023

    We both liked this. I used only 1 lb of chuck but kept the other ingredients the same,except for using just 2 T lemon juice. Used the instant pot method and served over brown rice.

  • Rinshin on September 07, 2021

    Delicious with flavor that is not familiar taste to me perhaps from allspice and aleppo with its meaty, slightly sour, rich mouthfeel, and spicy flavors. Was scared to use instant pot with such a small amount of water so went with 275F oven for 3 hrs after initial stovetop browning of onion and beef. Halved the recipe and used double amount of water and continued to add more water to maintain at least 1 1/2 C liquid proportion and this worked out well for us because it was tad too spicy initially. After the initial and final stovetop cooking, this recipe was mostly hands off and easy to make. Used tri-tip and baby power greens instead of chuck and spinach. Photo added

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