Jamaican Beef Stew With Rice Recipe

Jamaican Beef Stew With Rice Recipe

Kosher salt and freshly ground black pepper
1 tablespoon olive oil
4 carrots, peeled and cut into chunks
2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes
Kosher salt and freshly ground black pepper

  • First step is 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 salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add habaneros, garlic and rum. Bring to a boil and simmer for 2 minutes before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce.
  • And then, Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.
  • And then, visit for full instruction : https://www.seriouseats.com/recipes/2013/04/jamaican-beef-stew-with-rice-recipe.html

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