3-4onions, thinly sliced (3 if they are large, 4 if they are small)
3-4medium tomatoes, chopped (divided)
20ozfresh baby spinach
1tspcornstarchmixed just before finishing stew
1tbspcold water mixed just before finishing stew
For Serving
cooked brown or white rice
Garnish
fresh spinach leaves
chopped tomatoes
Instructions
Heat the oil in the bottom of a Dutch Oven over medium heat and brown beef, add more oil if needed. Add ginger ale, red pepper, black pepper, salt, 2 tomatoes chopped and all the onions that have been thinly sliced. Stir mixture to incorporate.
Cover and cook at a low simmer for 1.5 hours.
While your stew is simmering:
If serving over rice, you can cook the rice according to package directions while stew is simmering. If not using baby spinach, clean spinach and remove any tough stems, set aside.
After 1.5 hours, check the beef to make sure it is fork tender. If your beef is fork tender, add the remaining chopped tomato(s), cook for 2 minutes. (If your beef is not fork tender, continue cooking for 15minutes intervals until fork tender)
Mix 1 teaspoon of cornstarch with 1 tablespoon coldwater. Stir the cornstarch mixture into simmering beef and cook until slightly thick about one minute.
Turn the heat off on the pot and add all the spinach. The residual heat from the stew will wilt the spinach while keeping a bright green color.