Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Beef and Spinach Stew

6 small canned tomatoes, with juice
1 whole fresh hot chilli
4 medium onions, whole
½ green pepper
6 tablespoons vegetable oil
1 pound stewing beef, cut into cubes
½ pint water, or beef stock
¼ teaspoon sugar
¼ teaspoon salt
2 teaspoons cayenne pepper, or to taste
1 ½ teaspoons fresh ginger, finely chopped
1 pound fresh spinach

Reserve ¼ pint of juice from the canned tomatoes and discard the rest of the juice. Combine the chilli, tomatoes, onions, and green pepper in a food processor, and process until the vegetables are finely chopped but not pureed. Heat the oil in a large, cast-iron pan, and sauté the vegetables and beef for 5 minutes over a high heat. 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 pan and cook over a medium heat for 30 minutes, until the water is gone and the spinach is cooked. Serve with boiled rice.

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