Saturday, April 7, 2012

Caribbean Beef Stew

Caribbean Beef Stew

This is a sweet stew made with beef.
recipe adapted from Chris over at Caribbean Pot

1.5 lbs beef – cubed into 1 inch pieces
1/2 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon cilantro
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1/2 cup mushrooms
2 cups peas
2 sliced carrots

Start by cutting the beef into 1 inch cubes, add lemon or lime or vinegar. With the cubed pieces of beef in a bowl, start to season. Add all the ingredients mentioned above, except the oil, water and sugar. We’ll be using those later on in the dish. Allow the seasoned meat to marinate for at least 30 minutes before cooking. For best results, leave to marinate about 2 hrs in the fridge.

In a heavy pot on high heat pour in the oil and allow to get hot, then place the sugar and move it around so it starts to melt, change color and bubble. Remember to use a long handle spoon to prevent getting burn and have the seasoned meat within reach. This step requires good timing. When you see the sugar fully melted and turns to a rich brown color, start putting in the pieces of meat. Remember to stir everything around, so it’s fully coated.

Leave on high heat for about 3 minutes, then turn down the heat to a simmer and cover the pot. Allow to cook for a further 10 minutes, stirring occasionally to ensure all the pieces of beef gets evenly browned. You’ll notice that dish will release natural juices. Now remove the lid and turn the heat back to high med-high. We want to burn-off all the liquid and give the meat the lasting rich brown colour.

In the same bowl we seasoned the beef, add the water and swoosh it around a bit so every bit of remaining seasoning is mixed in with the water. When all the liquid (see pic above) is burnt away from the pot, add the water from the bowl.  Add the veggies.

Bring to a boil, then turn down the heat to a gentle simmer. With the pot covered, allow to cook for about 1 hour or until the beef is really tender. If after the 1 hour of cooking there’s still a lot of water left in the pot, do turn up the heat and allow to burn off. You’re looking for a nice thick gravy.

I served mine over mashed potatoes, but you can also pair it well with any side you usually serve meats with – rice or salads.