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Shoko (Beef and Spinach Stew)

 

96

Yield

4

servings

Prep

20

min

Cook

35

min

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 60164% of calories 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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