CARRIBEAN BEEF STEW
Ingredients
==========
2 tbsp olive oil
2.5 lb chuck roast, cut into 1.5"-ish cubes.
1 diced yellow onion
3 cloves garlic, minced
1 lb package baby carrots
2 cups chicken broth
1 8 oz can tomato sauce
1 tbsp soy sauce
1 tbsp worcestershire sauce
3 tbsp ketchup
1/2 tbsp allspice
1/2 tsp cinnamon
2 tsp dried thyme
2 tsp brown sugar
1/4 cup sliced green onions (+ more for garnish)
2 small sweet peppers (this should really be 1-2 scotch bonnet or habanero chiles, but my family sucks so I just put in sweet peppers for flavor instead of heat)
2 bay leaves
Salt/pepper
Directions
=========
Preheat oven to 300.
Heat olive oil on high in a deep pot until smokin'.
Add cubed chuck roast, season liberally with salt/papper, turn occasionally until browned on all sides.
Add diced onion, stir to cook for a couple minutes
Add garlic, stir for 30 seconds
Add allspice, cinnamon, thyme, stir for 30 more seconds
Add carrots, broth, tomato sauce, ketchup, soy sauce, worcestershire, brown sugar, green onions, peppers, and bay leaves, stir together and bring to boil.
Cover pot, place in oven for two hours.
Remove from oven, remove cover, bring to simmer, simmer until appropriately thickened, remove bay leaves and peppers, salt to taste.
If there's time, let sit off heat to rest a bit. Or put it in the fridge and warm it back up the next day. The longer you wait, the better.
Serve with rice, garnish with more sliced green onions.
God damn.
