Make the stew
Add the remaining 1/2 tablespoon of oil to the casserole along with the onion, garlic, ginger and crushed red pepper. Add 1 tablespoon of water, cover and cook over low heat, stirring occasionally, until the aromatics are softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute. Add the broth and bring to a boil, scraping up any browned bits.