- 2 red potatoes, diced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 1/2 pounds beef stew meat, cut into bite-size chunks
- 1 cup diced onion
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon ground black pepper
- 2 cups chopped fresh spinach
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives
- 4 cups chicken broth
- 1 cup lime juice
- 2 teaspoons minced garlic
- Mix diced potatoes and kidney beans in a slow cooker.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
- Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
- Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
- Cook on High for 4 hours. Adjust salt as needed.
04/30/2018
recipepes.com
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