Shoko

• 6 small tomatoes
• 4 medium onions ,
• 1/4 cup green bell peppers
• 6 tablespoons vegetable oil
• 1 pound stewing beef cut up
• 1 cup water
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1 pound spinach

1. Reserve 1/2 cup of juice from the canned tomatoes.
2. Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.
3. Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high Add the reserved tomato juice, water sugar, salt, cayenne, and ginger.
4. Cover, lower the heat, and simmer for 2 hours.
5. Stir occasionally to keep from burning.
6. Meanwhile, soak the spinach in warm water for 15 minutes.
7. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.
8. After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is About half an hour before serving, prepare boiled rice.

tomatoes, onions, green bell peppers, vegetable oil, stewing beef, water, sugar, salt, spinach

Taken from recipeland.com/recipe/v/shoko-45183 (may not work)