Shoko (Beef & Spinach Stew)
Yield
4 servingsPrep
20 minCook
35 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
tomatoes
|
|
| 4 | medium |
onions
|
|
| ¼ | cup |
green bell peppers
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 1 | pound |
stewing beef
cubed |
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| 1 ½ | teaspoons |
ginger
minced |
|
| 1 | pound |
spinach
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
tomatoes
|
|
| 4 | medium |
onions
|
|
| 59 | ml |
green bell peppers
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
stewing beef
cubed |
|
| 1.3 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 7.5 | ml |
ginger
minced |
|
| 453.6 | g |
spinach
|
|
Directions
Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.
Heat the oil in a large, cast-iron pot, and sauté the vegetables.
Add the reserved tomato juice, water sugar, salt, cayenne, and ginger.
Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning.
Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.
After 2 hours, add the spinach to the pot and cook over spinach is cooked.
About half an hour before serving, prepare boiled rice.
