1/4 c. oil
2 lbs. cubed stewing beef
12 oz. ginger ale
Crushed red pepper
Black pepper
Salt
1 tomato, chopped
10 oz. fresh (or frozen) spinach
4 med. onions
2 whole tomatoes
2 tsp. cornstarch

Heat 2 tablespoons oil in heavy saucepan. Brown the beef, adding oil as needed. Add gingerale, red and black pepper, and salt to taste. Add chopped tomato; cover and simmer 1 1/2 hours.

Meanwhile, wash the spinach and remove stems. Tear leaves into small pieces. Slice the onion thinly and separate into rings. Slice the tomatoes.

Mix the cornstarch with 1 tablespoon cold water. Stir into the stew and cook 1 minute until slightly thickened. Add onion rings, tomato, spinach. Simmer until vegetables are tender. Serve with rice or noodles.