Iron-Rich Beef and Vegetable Stew

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the cubed beef chuck in batches, searing on all sides until well-browned. Remove the beef and set aside on a clean plate.

Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Return the seared beef and any accumulated juices back into the pot with the vegetables.

Pour in the low-sodium beef broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme, salt, and black pepper.

Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 1 hour, stirring occasionally.

Add the cubed russet potatoes to the pot. Cover and continue to simmer for another 25 to 30 minutes, or until the potatoes are tender and the beef is fully cooked through to well-done with no pink remaining.

Remove the pot from the heat, stir in the chopped baby spinach until wilted into the hot stew, taste and adjust seasoning if needed, then serve warm.