Nigerian Beef-Spinach Stew

Dice the 4 medium onions into small pieces and chop the 2 whole tomatoes; set aside separately.

Heat the ¼ cup oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the 2 lbs cubed stewing beef to the hot oil in batches, browning on all sides for 3-4 minutes per batch; transfer to a plate.

Add the diced onions to the same pot and sauté until translucent and fragrant, about 5 minutes.

Return the browned beef to the pot and add the 12 oz ginger ale, chopped tomato, crushed red pepper, black pepper, and salt; stir well to combine.

Bring the mixture to a boil, then reduce heat to low and simmer covered for 35-40 minutes until the beef is tender.

Stir in the 2 whole chopped tomatoes and fresh spinach (or frozen spinach, thawed if using frozen), and simmer uncovered for 8-10 minutes until the spinach is wilted and flavors meld.

Dissolve the 2 tsp cornstarch in 3 tablespoons cold water to create a slurry, then stir it into the stew to thicken it slightly; simmer for 2-3 minutes until the sauce reaches desired consistency.

Taste and adjust seasoning with additional salt, pepper, or crushed red pepper as needed, then serve hot.