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Shoko (Beef & Spinach Stew)

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

35 min

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 small tomatoes
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4 medium onions
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¼ cup green bell peppers
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6 tablespoons vegetable oil
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1 pound stewing beef
cubed
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¼ teaspoon sugar
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¼ teaspoon salt
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2 teaspoons cayenne pepper
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1 ½ teaspoons ginger
minced
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1 pound spinach
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Ingredients

Amount Measure Ingredient Features
6 small tomatoes
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4 medium onions
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59 ml green bell peppers
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9E+1 ml vegetable oil
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453.6 g stewing beef
cubed
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1.3 ml sugar
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1.3 ml salt
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1E+1 ml cayenne pepper
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7.5 ml ginger
minced
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453.6 g spinach
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 60164% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 320mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 72g
Vitamin A 240% Vitamin C 109%
Calcium 16% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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