This hearty Jamaican beef stew promises spicy fire and comfort – perfect for colder days!
Ingredients
- 1 tbsp oil
- 1 tbsp sugar or honey
- 700 g beef top sirloin steak cut into 2 cm cubes
- 5 tomatoes chopped finely
- 2 stalks celery cut into 1.5 cm slices
- 3 large carrots cut into 1.5 cm slices
- 1 leek or 5 green onions, chopped
- 1 Garlic Clove minced
- 250 ml beef broth
- 3-4 tbsp soy sauce to taste
- 60 ml Barbecue-Sauce to taste
- 2 tbsp steak sauce
- 1/4 tsp ground allspice
- 1 tsp thyme
- black pepper to taste
- 1/8 tsp hot pepper sauce to taste
- 1 tbsp cornstarch
- 2 tbsp cold water
Servings: people
Units:
Instructions
- In a large pot or Dutch oven, heat oil over medium-high heat. Add sugar or honey and cook until lightly browned, about 1 minute. Add the beef to the pot. Brown the beef on all sides. That is all there is to Jamaican stew beef.
- Add the chopped vegetables, allspice and thyme; brown the mixture lightly. Stir in beef broth, soy sauce, barbecue sauce, steak sauce, hot pepper sauce and black pepper. Bring the mixture to a boil. Lower heat; cover and simmer for about 1 to 1 ¼ hours or until the meat and vegetables are tender (not mushy).
- In a small bowl, mix cornstarch and cold water until smooth. Add the cornstarch mixture to the stew. Bring the stew to a boil; cook and stir until thickened, about for 2 minutes.
- Serve with dumplings, potatoes or rice, if desired.
Recipe Notes
Freezing: Jamaican stew beef (and dumplings) freeze well. Allow the dish to cool, then pour into freezer containers that have airtight lids. Seal the lids well to prevent freezer burn. To use, partly thaw the Jamaican stew beef in the refrigerator. Overnight works best. Add the stew beef to a saucepan, cook over medium low heat until warmed. Make sure to stir occasionally. Add a little water if needed.
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