Nigerian Beef-Spinach Stew

• 2 lbs stewing beef, cut into cubes, lean
• 12 ounces ginger ale
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1 medium tomatoes, chopped
• 10 ounces fresh spinach
• 4 medium onions
• 2 medium tomatoes, whole
• 2 teaspoons cornstarch
• 1 tablespoon cold water

1. Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.
2. Cover and simmer 1 1/2 hours or until meat is tender.
3. Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
4. Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.
5. Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.
6. Serve with rice.

stewing beef, ginger ale, red pepper, black pepper, tomatoes, fresh spinach, onions, tomatoes, cornstarch, cold water

Taken from www.food.com/recipe/nigerian-beef-spinach-stew-168521 (may not work)