Caribbean Beef Stew

Caribbean Beef Stew

This is a sweet stew made with beef.

recipe adapted from Chris over at Caribbean Pot

Ingredients:

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.

Pulled Beef Sandwiches

Number of hours cooking - 4-6 hours. Number of ingredients needed - 6 common ingredients. Number of pots/pans to cook in and clean - 1 slow cooker. Having an amazingly delicious dish on any day with little effort ... priceless!

Simply take a beef chuck roast, some garlic, dried rosemary, bay leaves, soy sauce and water and place it in a crockpot. Let it cook on medium for 4-6 hours or even longer. In fact, the longer, the better! The result is a super flavorful, extremely moist and juicy beef roast that falls apart. I shredded the beef (which was easy as it was falling apart) and placed it in between a toasted hamburger bun, then topped it with slices of provolone cheese. The au jus that develops is just as amazing and makes for a great thing to dip your sandwich into. It was one of the best sandwiches I've had in awhile and I'll definitely plan on making this again soon. This can also be made as a freezer meal!

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on medium setting for 4 to 6 hours.  

* 4 pounds beef chuck roast

* 1 tablespoon minced garlic

* 1 tablespoon dried rosemary

* 3 bay leaves

* 1 cup soy sauce

* 6 cups water

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on medium setting for 4 to 6 hours.