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Jamaican Beef Stew
This is an excellent way to warm up on a cold night.
- 1-2 TBS oil (vegetable or olive)
- 2 pound boneless chuck roast, cut into 1 inch cubes
- 3 ½ cups water
- ½ cup dry red wine
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 2 TBS DARK FIRE JAMAICAN JERK
- 2 TBS cider vinegar
- 2 TBS brown sugar (optional)
- 4 medium carrots, cut into 2 inch chunks
- 2 stalk celery, cut into ½ inch pieces
- 4 medium potatoes, peeled and cut into 2 inch pieces
- salt and black pepper to taste
- 1 ½ TBS cornstarch or arrowroot powder
- 1 ½ TBS water
Heat the oil on the stovetop over medium-high heat in a large Dutch oven.
Add the meat and brown well on all sides, add onions and garlic, stir and cook for 2 minutes. Add the red wine and stir
well to remove any bits of meat from the bottom of the pan. Slowly stir in the 3 ½ cups water, brown sugar, vinegar and DARK
FIRE. Reduce heat and simmer for 2 hours.
Add the carrots, celery and potatoes, cover, and cook over low heat for
another 20-30, minutes until the vegetables are tender. Add salt and pepper to taste.
In a small bowl, combine the cornstarch and the 1 ½ TBS water and stir
until smooth. Gradually add to the stew, stirring constantly. Cook, uncovered, until the stew has thickened,
stirring constantly. Serve hot.
Great over noodles or rice.
This stew is even better on the second day.
LBC Spice Co.2004
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