Frank's Recipes! Beef and Spinach Stew

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Beef and Spinach Stew

6 small canned tomatoes; with juice
1 whole fresh hot chilli
4 medium onions; whole
1/2 green pepper
6 tablespoons vegetable oil
450 g stewing beef; cut into cubes
250 ml water; or beef stock
1/4 teaspoon sugar
1/4 teaspoon salt
2 teaspoons cayenne pepper; (or to taste)
1 1/2 teaspoons fresh ginger; finely chopped
450 g fresh spinach

Reserve 125 ml 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.