Nigerian Beef Stew with Camila Alves McConaughey | Best in Season

Nothing is better than a warm, steaming bowl of homemade soup or stew. Follow along as Women of Today founder, Camila Alves McConaughey shares her community's recipe for Nigerian Beef Stew, featuring Texas Roots Spinach, Onions, and H-E-B Grass Fed Beef. See the Beef Stew & Vegetarian Stew recipes below. Nigerian Beef Stew: Ingredients 3 Tablespoons light olive oil 2 lbs. of stewing beef 12 oz of ginger ale ½ teaspoon red pepper flakes ½ teaspoon black pepper 1 teaspoon salt 3-4 onions, thinly sliced (3 if they are large, 4 if they are small) 3-4 medium tomatoes, chopped (divided) 20 oz fresh baby spinach 1 teaspoon cornstarch and 1 tablespoon cold water (mixed just before finishing stew) For Serving: Cooked Brown or White Rice Garnish: Fresh spinach leaves Chopped tomatoes Directions 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 the 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 15 minutes intervals until fork tender) Mix 1 teaspoon of cornstarch with 1 tablespoon cold water. 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. Serve immediately over cooked rice. Vegetarian Nigerian Stew: Ingredients 3 Tablespoons light olive oil 2 lbs. of white sweet potatoes, peeled, cooked, and sliced into ¼” round slices 12 oz of ginger ale ½ teaspoon red pepper flakes ½ teaspoon black pepper 1 teaspoon salt 3-4 onions, thinly sliced (3 if they are large, 4 if they are small) 1 28ox can diced tomatoes 10 oz fresh baby spinach 1 teaspoon cornstarch and 1 tablespoon cold water (mixed just before finishing stew) For Serving: Cooked Brown or White Rice Garnish: Fresh spinach leaves Chopped tomatoes Directions Heat the oil in the bottom of a Dutch Oven over medium heat, and all the onions that have been thinly sliced. Cook until onion slightly softens, about 5 minutes. Add the can of diced tomatoes, ginger ale, red pepper, black pepper, and salt. Stir the 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 the stew is simmering. You can also use this time to cook your sweet potatoes, peel, and slice them into ¼” round slices. After 1.5 hours, add your cooked, peeled, and sliced sweet potatoes and gently incorporate them into the tomato and onion mixture. Simmer for 5-7 minutes. Mix 1 teaspoon of cornstarch with 1 tablespoon cold water. 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. Serve immediately over cooked rice.