Spinach Beef Stew

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/3 cup cider vinegar
• 2 tablespoons dry red wine or beef broth
• 1 can (29 ounces) tomato sauce
• 1 cup water
• 1/3 cup chopped roasted sweet red peppers
• 3 bay leaves
• 3 tablespoons brown sugar
• 3 teaspoons beef bouillon granules
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup uncooked long grain rice
• 1/2 pound cubed cooked roast beef
• 2 cups chopped fresh spinach
• Sour cream and grated Parmesan cheese, optional

1. In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated.
2. Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes.
3. Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.

onion, olive oil, garlic, cider vinegar, red wine, tomato sauce, water, sweet red peppers, bay leaves, brown sugar, beef bouillon granules, oregano, basil, thyme, pepper, long grain rice, beef, fresh spinach, sour cream

Taken from www.tasteofhome.com/recipes/spinach-beef-stew/ (may not work)