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Shoko - Beef And Spinach Stew Recipe



6 small canned tomatoes, with juice

1 whole fresh hot chili

4 medium onions, whole

1/4 cup green bell pepper

6 tbsp vegetable oil

1 lb stewing beef, cut in cubes

1 cup water [or beef broth]

1/4 tsp sugar

1/4 tsp salt

2 tsp cayenne [more or less to taste]

1 1/2 tsp minced fresh ginger

3/4 to 1 lb fresh spinach

1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the

rest of the juice. Combine the chili, tomatoes, onions, and green bell

pepper in a food processor, and process until the vegetables are

minced but not pureed.

2. Heat the oil in a large, cast-iron pot, and sauté the vegetables and

beef for 5 minutes over high heat.

3. 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.

4. 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.

5. After 2 hours, add the spinach to the pot and cook over medium

heat for 30 minutes, until the water is gone and the spinach is cooked.

6. About half an hour before serving, prepare boiled rice. Serve Shoko

with rice.
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Page Last Updated On Tuesday, 20 February 2018.

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