Another winner from Ghana. This was a nice break from my usual beef stew. It’s hearty, spicy and full of greens. Don’t let the number of hot peppers scare you off- it was actually much milder than I’d anticipated. If you like a lot of heat, feel free to add some more Serrano peppers or add some cayenne at the finish to take it up a notch.
I’ll be keeping this into brief… just got word of a tsunami possibly coming our way and I need to make sure all of my ducks are in a row. I’ll be keeping my fingers crossed that this one is as uneventful as Hawaii’s last tsunami back in 2009.
Shoko- Beef and Spinach Stew
Yield: 4 servings
* 3 Tablespoons vegetable oil, divided
* 1 pound boneless beef stew meat, cubed
* 2 medium onions, chopped
* 4 cloves garlic
* 14.5 ounce can diced tomatoes, drained (reserve the tomato juice)
* 1 Tablespoon grated ginger
* 4 Serrano peppers, quartered lengthwise
* 1 green bell pepper, thinly sliced
* 1 cup beef stock
* 3/4 pound baby spinach
* Salt and pepper to taste
Heat one tablespoon of oil in a large saucepan or stew pan over medium-high heat. Brown the beef and then remove to a bowl with the accumulated juices.
Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden. Add the diced tomatoes and cook, stirring, until the tomatoes are almost completely broken down. Add water, if necessary, to prevent the mixture from sticking to the bottom of the pan and burning.
Add the ginger, Serrano and bell peppers and cook, stirring, for several minutes. Add the reserved tomato juice and beef stock and stir to mix. Return the beef and its accumulated juices and stir.
Cover, reduce heat to low and simmer for several hours until the beef is almost falling apart. Add the spinach and continue cooking until the spinach is wilted and reduced, about 10 minutes. Season with salt and pepper.