Creamy samp,spinach and beef stew

Cooking the Samp:

1. Rinse the soaked samp several times until the water runs clear.
2. In a large pot, cover the samp with water and add the salt. Bring to a boil, then reduce the heat and simmer, covered, for about 2 hours or until the samp is tender. Add more water as needed.
3. Once cooked, drain any excess water and stir in the cream or coconut milk and butter if using. Season with salt to taste. Keep warm.

Making the Beef Stew:

1. Season the beef chunks with salt and pepper.
2. In a large pot, heat the vegetable oil over medium-high heat. Brown the beef in batches, ensuring a good sear on all sides. Remove the beef and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Return the beef to the pot. Add the beef broth, red wine (if using), thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Adjust the seasoning with salt and pepper to taste.

Cooking the Spinach:

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the spinach in batches, allowing each batch to wilt down before adding more. Cook until the spinach is tender and most of the liquid has evaporated. Season with salt and pepper to taste.

Serving:

• Serve the creamy samp as a base, topped with the hearty beef stew and a side of sautéed spinach. This meal is a wonderful way to enjoy a range of textures and flavors, from the creaminess of the samp to the rich, savory stew and the freshness of the spinach.

This meal is not only delicious but also provides a balanced array of nutrients, making it a satisfying and wholesome choice for any occasion. Enjoy your cooking!