This Nigerian Beef and Vegetable Stew Is the Most Flavorful Way to Enjoy Your Greens

Ingredients

• 1/2 pound (226 g) bone-in or boneless beef chuck roast, cut into 2-inch pieces
• 1 small red onion (about 3 ounces; 80 g), thinly sliced
• 1 tablespoon ground crayfish (see note)
• 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 1/4 teaspoon Nigerian red dry pepper
• 2 pounds (906 g) fresh cockscomb amaranth or spinach, washed well of any sand or grit (see note)
• 2 medium red onions (8 1/2 ounces; 250 g), half thinly sliced and half roughly chopped, divided
• 2 large plum tomatoes (10 1/2 ounces; 300 g total), cored, half a tomato thinly sliced crosswise and the rest roughly chopped, divided
• 2 red bell peppers (14 ounces; 400 g total), stemmed, halved, seeded, and roughly chopped
• 1/3 cup (80 ml) unrefined red palm oil, such as Obiji
• Kosher salt
• 1 tablespoon ground crayfish (see note)
• 1 to 2 teaspoons iru (also sold as fermented locust beans or dawadawa), optional (see note)
• 1/4 to 1 fresh Scotch bonnet or habanero pepper, stemmed, seeded (if desired), and finely chopped
• Nigerian red dry pepper, to taste

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