Hearty and Healthy

Just so you don't think that everything I cook is all calories or cholesterol, I thought I'd share a really tasty and healthy dish I make regularly. The origins of this dish are shrouded in obscurity - basically another challenge of what can I make with what I have on hand. It is very versatile, and can be changed to use other meats like pork or chicken, with an appropriate change in broth to match. Serves 6 (or 4 healthy appetites).

INGREDIENTS
4 T oil
1 1/2 lb. beef or chicken, cubed about 3/4"
1 med. to large onion, rough chopped
1 lb. mushrooms cut to size of beef (I like crimini, but white will do)
10 oz. box chopped frozen spinach, thawed and thoroughly drained
salt, pepper, garlic powder
1 qt. beef broth (I use organic low-sodium Swanson's)
grated Romano or Parmesan cheese for garnish


METHOD
Gather the ingredients prepared as above.


Add the oil to a large skillet over medium heat. Add the meat, and cook until well-browned. Add onions and mushrooms, cooking until onions are translucent, stirring occasionally. Add seasonings to taste. Add spinach and broth.


Stir to incorporate well, and simmer until meat is tender (about 90 minutes), stirring occasionally. As it cooks the liquid will reduce, slightly thickening broth. When meat is fork-tender, ladle into bowls and top with shredded cheese. Serve with a good coarse bread and butter.


Be sure and try it with pork or chicken, using chicken broth instead of beef broth. It's all good.