Seasoned-Up Beef and Spinach

"Seasoned-up" basically means you're using a spicy rub or marinade (it's a Caribbean thang). This recipe would probably work with other meats as well -- I'm guessing chicken or lamb maybe (assuming you used a different broth). NOTE: Prep time doesn't include marinating.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs beef, cut into bite-sized chunks
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon dried thyme
• 2  tablespoons olive oil
• 1  medium onion, chopped
• 2  garlic cloves, crushed
• 1  tablespoon tomato paste
• 1  jalapeno pepper, seeded and chopped (go hotter if you're brave)
• 2 1⁄2 cups beef broth
• 4  ounces spinach, finely chopped
•  salt and pepper, to taste

Directions

1. Combine the beef, ginger, and thyme in a plastic zip bag. Mix well, to get the beef nicely coated. Marinate for at least 2 hours (overnight works best, though).
2. Heat the oil in a heavy pan (I usually use a large non-stick pot), add the onion and garlic and fry for a few minutes, until the onion is translucent.
3. Add the beef, tomato paste, and jalapeno. Fry over medium heat for about five minutes, stirring frequently, then add the beef broth. Cover and simmer for about 30 minutes (until the meat is tender).
4. Stir in the spinach and simmer for about 7-8 minutes and serve with rice.