Creamy Spinach Ground Beef

There’s something about this creamy beef with spinach that feels like home – maybe it’s the warmth from the skillet, or the soft edges of garlic and cream, or just that feeling of, you know, making something quietly comforting without a lot of fuss. The spinach wilts into the beef like it belongs there, the cream thickens but doesn’t shout, and suddenly it’s this lovely, rich thing you didn’t quite realize you needed on a Tuesday evening… It’s not fancy, but it always tastes like you tried, even if dinner took barely 20 minutes.

Why You’ll Crave It

• The creaminess – it wraps around each bite without ever feeling heavy
• Packed with protein and greens without feeling like “health food”
• It uses fridge and pantry basics – nothing hard to find, nothing fussy
• Perfect for tossing over rice, pasta, bread… or eaten with a spoon
• Makes fantastic leftovers (and somehow tastes even better the next day)

The first time I made this, I remember standing in my kitchen thinking: “Wait, that’s it?” But dinner that night disappeared faster than anything I’ve cooked in months.

What You’ll Need

• Ground beef: 500 grams of good-quality beef, not too lean – you want a little fat for flavor
• Fresh spinach: 300 grams – chopped roughly, stems and all. It’ll wilt beautifully
• Heavy cream: 200 ml – use something rich and pourable, not ultra-pasteurized if possible
• Onion: 1 medium, chopped finely enough so it melts into the sauce
• Garlic: 2 cloves, minced – more if you love it, less if you’re cautious
• Olive oil: 2 tablespoons – for soft sautéing, not high heat
• Salt and pepper: to taste – I always start small and build as I go
• Grated cheese (optional): 100 grams, something melty like mozzarella or nutty like Gruyère

Easy How-To

Warm the pan and your patience

Drizzle the olive oil into a large skillet – something with sides helps here – and warm it over medium heat. Add the chopped onion and stir gently. Let it soften, not brown, about 3–4 minutes. This is the base of all the cozy flavor.

Brown the beef

Add in the ground beef. Break it up slowly as it cooks – some bits can crisp a little, others stay softer, which is kind of nice. This part smells amazing already.. but wait.

Sizzle in the garlic

Once the beef is no longer pink (but not dry!), toss in the minced garlic. Let it cook just a minute or so, until you catch that gentle bite of sharpness in the air – then move on, quickly, before it burns.

Fold in the greens

Add all the spinach – it’ll feel like too much at first, it always does – and stir slowly. Within minutes, it’ll wilt right down, absorb those beef juices, and turn silky without any fuss at all.

Get creamy

Pour in the cream. Stir it in, let it bubble barely, just enough so it thickens a little. Don’t boil it – let it sigh into the other ingredients gently while you stir. Season with salt and black pepper – taste and adjust gently.

Add cheese (or don’t)

If you’re using cheese, stir it in now. It’ll melt and swirl in, giving that little extra richness. Honestly, it’s lovely either way… depends how decadent you’re feeling.

Serve and maybe sigh a little

Turn off the heat. Scoop generously over rice, tuck next to warm bread… or eat right out of the skillet with a spoon like I did that one time I couldn’t wait. It’s not pretty food, but it tastes like it loves you back.

Good to Know

• If your spinach gives off too much water, let it cook out a few extra minutes before adding cream – it thickens better that way.
• Don’t skip the garlic unless you really must – it’s a little thing, but makes all the difference in depth of flavor.
• Some days I add a pinch of nutmeg or chili flakes – not traditional, but kind of fun if you’re in the mood.

Serving Ideas

• Ladle over warm rice (jasmine or basmati both work), or spoon onto buttered noodles for the coziest meal
• Serve with crusty sourdough for dipping… or even tucked inside a pita if you’re feeling snacky
• Works surprisingly well as a warm baked potato filling… promise

Top Tricks

• If you’re using frozen spinach, squeeze it thoroughly or it’ll water down the cream too much – I made that mistake once, and learned quick.
• Try browning the beef in two batches if your pan is small – crowding it keeps it from getting that rich, browned flavor

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Absolutely. I’ve done it plenty of times – just thaw it first and squeeze out as much water as humanly possible before adding it to the pan.

How long do leftovers last?

About 3 days in the fridge, tightly sealed. I usually reheat it gently on the stovetop with a tiny splash of cream to revive the texture.

Can I use other ground meat?

Yes – turkey or chicken work well if you want a lighter version. The flavor is a little gentler, so I often add extra garlic or herbs when I go this route.

What kind of cheese works best?

Mozzarella melts beautifully, parmesan brings boldness, and Gruyère makes it nutty and extra lovely. Just don’t go too sharp – it can overpower the cozy balance.

Is this gluten-free?

Yes – just double-check your cheese and cream brands. As long as you’re not serving with bread or pasta, it’s naturally gluten-free.