This stew tastes even better the next day. Just cool it down before placing it, covered in the refrigerator. When you're ready to serve, add a cup of water and gently reheat, garnish it with scallions and you’re ready to go.
Ingredients
1 tablespoon olive oil
2 1/2 pounds boneless beef stew meat cut into 1 inch cubes
Little Jamaica Sea salt and freshly ground black pepper
1 medium white onion, finely chopped
1 tbs Little Jamaica meat seasoning packed full of herbs and spices
2 carrots, peeled and cut into chunks
1 bell pepper diced
2 medium cloves garlic, minced (about 2 teaspoons)
1/4teaspoon allspice (optional)
1/4 teaspoon cinnamon (optional)
1 teaspoon hot pepper sauce
4 sprigs fresh thyme
2 bay leaves
1 teaspoon browning
1 tablespoon soy sauce
1/2 cup chopped scallions
Directions
1. Heat olive oil in pot over medium heat until oil nearly hot. Season beef with salt and pepper and Little Jamaica meat seasoning then add browning and mixed evenly. Leave to marinate for 30 minutes
Add beef to pan and cook without moving until well-browned on one side, about 6 to 10 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add the garlic Bring to a boil and simmer for 2 minutes before adding soy sauce , allspice, cinnamon, hot pepper sauce, thyme, bay leaves, tomatoes,
2. Return to a boil, cover . Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.
3. When stew is done, discard thyme sprigs and bay leaves. If stew is not thick enough, reduce until desired consistency is reached. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice and peas, coleslaw, baby tomato and cucumber slices, stir fried broccoli (Our favourite choice as in our photo) or anything of your choice.
Jamaican Beef Stew
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