West Indian Beef Stew Recipes
JAMAICAN-STYLE BEEF STEW
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! -James Hayes, Ridgecrest, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 5 servings (1-1/4 quarts).
Number Of Ingredients 19
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.
Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
WEST INDIAN CHICKEN
A delicious sweet and sour style recipe that is best served over rice. Very easy to make.
Provided by LEANNE A . S
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In a large stockpot or dutch oven, over medium heat, combine the vinegar, barbeque sauce, soy sauce and brown sugar. Stir in the tomatoes, green pepper, and mushrooms. Bring the mixture to a simmer, then add the chicken. Continue to simmer until chicken is tender and pulls from the bone easily, about 30 minutes.
- When chicken is cooked through, remove it from the pot and tear the meat off of the bones into bite sized pieces. Discard bones and return the chicken to the pot and heat through. Serve hot over rice.
Nutrition Facts : Calories 457.2 calories, Carbohydrate 19.9 g, Cholesterol 132.8 mg, Fat 21.6 g, Fiber 1.2 g, Protein 43.7 g, SaturatedFat 6 g, Sodium 838.8 mg, Sugar 16.5 g
WEST INDIAN BEEF STEW
Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
- While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
- Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
- Whisk together tomato paste and water in a small bowl.
- Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.
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4.9/5 (9)Total Time 4 hrs 25 minsCategory Indian RecipesCalories 254 per serving
- Add all the ingredients in a spice grinder and grind to fine powder form. Sift the powder through a fine sieve to remove any rough pieces and store in an airtight container in the refrigerator. You can keep this for about a month.
- In a large pot add the beef shanks along with 1 ½ teaspoon of ginger paste, 1 ½ teaspoon of garlic paste, bay leaf, 1 cinnamon stick, 1 teaspoon of salt and 5 cups of water. Boil the shanks on low-medium heat till the meat is tender and well done, about 2-3 hours. (Make sure to add little more water if the water starts to dry out too fast; there should be enough water in the pot to cover the meat).
- Once the meat is done, use a slotted spoon to carefully remove the meat from the liquid and keep aside. Measure the stock (liquid) and add water if needed to make it 4 cups, reserve. Discard the bay leaf and cinnamon. You can do this step up to 2 days in advance. Let the meat and stock stay together while you store them in refrigerator, remove the meat from the stock just before you start to put the stew together.
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- Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.
- Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender. Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
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Category BeefCalories 299 per serving
- To cook beef over stove top, place diced beef, onions, garlic, ginger, ground turmeric, ground coriander, garam masala and red chili powder in a large frying pan. Season with salt. Cover with water. Cook for 1 hour or until beef is tender
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4.6/5 (31)Total Time 4 hrs 15 minsCategory MainCalories 440 per serving
- Heat the oil an oven safe Dutch oven pan over medium heat. Add stew beef and brown well, turning once, about 2 -3 minutes per side, until beef browns up. Do not overcrowd pan. Cook in batches, if necessary. Add beef to slow cooker.
- Add onions, green onions, garlic, giner, thyme, all spice, bell pepper and bay leaf; scotch bonnet pepper or hot sauce to the skillet. Stir for about 2-3 minutes until onions is translucent.
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