Jamaican Beef Stew
Ingredients
- 1 TBSP of extra-virgin olive oil
- 2 lbs. flat iron steak sliced across the grain and cubed
- 1 white onion finely chopped
- 4 carrots cut into chunks
- 3 serrano chilies sliced
- 3 cloves garlic pressed or minced
- 1/4 cup red wine
- 2 cups beef stock
- ½ teaspoon allspice
- 1 cinnamon stick 3″
- 1 tsp habanero hot sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp brown sugar
- 1 TBSP red wine vinegar
- 1 14.5-ounce can of diced fire-roasted tomatoes
- 1 TBSP soy sauce
- 1 TBSP Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 cups cooked long-grain white rice
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 300°F.
- Heat olive oil in a Dutch oven over high heat until smoking. Season beef with kosher salt and pepper. Add beef to Dutch oven and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen the meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium, and add chiles, garlic, and red wine. Bring to a boil and simmer for 2 minutes before adding beef stock, allspice, cinnamon stick, hot sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and Worcestershire sauce.
- Return to a boil, cover, and transfer to oven. Continue cooking until meat is fork-tender, 1½ hours longer.
- When the stew is done, remove it from the oven.
- Season to taste with kosher salt and pepper.
- Serve over the rice.