Jamaican Style Beef Stew Recipes

Steps:

• Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a dutch oven, heat oil over medium-high heat.
• Add sugar; cook and stir for 1 minute or until lightly browned.
• Add beef and brown on all sides.
• Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender.
• Combine cornstarch and water until smooth; stir into stew.
• Bring to a boil and stir for 2 minutes or until thickened.
• Serve with rice or potatoes if desired.

Steps:

• Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
• Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
• Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
• Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
• Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
• Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.