Jamaican Brown Stew is a classic dish served in many households in Jamaica and abroad. A heart and body warming dish that can satisfy even the hungriest of appetites. Easy to make and bursting with flavour enjoy this stew year round when craving something hearty or on cold winter days when you need a little extra warmth. 2 lbs - stewing beef cubes
1 - onion (medium)
2 - green onions
1 - sweet pepper (medium)
1 - carrot (large), sliced
1/2” piece - ginger, minced
1 - scotch bonnet pepper, chopped with seeds removed
3 tsp - minced garlic
3 tbsp - flour
1 tsp - salt
1 tsp - black pepper
1 sprig - fresh thyme
2 1/4 cups - beef broth
1 tbsp - browning
2 tbsp - soy sauce
1 tbsp - oil
1 tbsp - unsalted butter
Season beef with all ingredients except the flour, beef broth, browning and soy sauce. Allow to marinate for 4 to 8 hours in the fridge, overnight is best.
Remove the beef from the fridge at least 20 minutes before cooking. Use this time to remove as much of the seasoning as possible and set aside with the vegetables.*
Heat 1 tbsp of oil over medium heat and cook beef until brown on all sides. Remove beef from heat and set aside in a bowl (Do this step in batches if necessary).
Melt butter in the same pan and sauté the vegetables for approximately 5 minutes. While the vegetables are cooking mix the 3 tbsp of flour with the 1/4 cup of beef broth and set aside for later.
Pour in soy sauce, 2 cups of beef broth and return beef cubes to the pot, cover and allow to return a boil.
Lower heat and add flour mixture, stirring constantly to avoid clumping of flour.
Allow to simmer until beef cubes are tender. Test cubes by poking with a fork, if the cube slides back off of the fork easily then the beef is ready.
Serving pairs:
Caesar Salad
Mediterranean Salad
Garlic Mashed Potatoes
*Removing the seasoning (onion, garlic, hot pepper) before searing the beef will prevent them from burning at the bottom of the pot.
**This can be finished off in a slow cooker instead, simply set slow cooker to high for 2 to 3 hrs.
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