Batch-Cooked Mediterranean Beef and Lentil Stew with Wilted Lemon-Garlic Spinach

Prepare the vegetables: Wash and peel 2 carrots and 2 celery stalks, then dice them into 1/4-inch pieces. Peel and finely dice 1 large yellow onion. Peel and mince 6 cloves of garlic, keeping 2 cloves separate for the spinach.

Rinse 1 cup of dry brown lentils in a fine-mesh strainer under cold water until the water runs clear; set aside.

Heat a large heavy-bottomed pot over medium-high heat. Add 1 lb of ground beef and 1 tsp salt. Cook for 6-8 minutes, breaking it apart with a wooden spoon, until deeply browned and caramelized. Use a spoon to remove all but 2 TBSP of the rendered fat.

Add the diced onion, carrots, and celery to the pot with the beef. Sauté for 6 minutes until the onions are translucent and the carrots begin to soften.

Stir in 4 cloves of the minced garlic, 1 tsp dried oregano, and 0.5 tsp ground cumin. Cook for 1 minute until fragrant.

Pour in 15 oz of crushed tomatoes, 1 cup of rinsed lentils, and 4 cups of beef broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender but not mushy.

While the stew simmers, prepare the second component: Heat 1 TBSP olive oil in a large skillet over medium heat. Add the remaining 2 cloves of minced garlic and sauté for 30 seconds. Add 5 oz of fresh baby spinach and a pinch of salt. Toss for 2 minutes until just wilted. Remove from heat and squeeze the juice of half a lemon over the spinach.

Once the stew is finished, stir in the juice of the remaining half-lemon and season with black pepper to taste. Serve the stew in bowls topped with a generous portion of the wilted spinach.

CULINARY LESSON (Proper Cooling): To safely batch-cook and store the remaining portions, do not place the hot pot directly in the fridge. Instead, fill a large bowl or sink with ice and a little water to create an ice bath. Place the pot (or smaller containers) in the ice bath and stir the stew occasionally to release heat rapidly.

Transfer the cooled stew into shallow containers (no more than 2 inches deep) to ensure even cooling. Once the temperature reaches approximately 40°F or feels cold to the touch, cover tightly and refrigerate.