When I worked in Flatbush, Brooklyn, one of the things I loved was that I could readily get Caribbean food any time for lunch. Curry goat, jerked chicken, stewed chicken, oxtails... so good. I made a curry goat dish a while back that turned out fantastic, though a bit too fatty. I also tried to make my own jerk marinade once and that was a huge fail. Never again.
I came across this recipe on foodnetwork.com a while back and thought it had a nice spin off the traditional beef stew. Just add some ginger, ground allspice, and some spicy chili peppers with tomatoes, and bam! It is now Caribbean beef stew. Beef and potatoes... how can anyone say no?
Ingredients:3 sprigs thyme
1/3 cup all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 pound Yukon gold potatoes, peeled and quartered
3 medium carrots, cut crosswise into thirds
1 1-inch piece ginger, peeled and finely chopped
1 clove garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Mexican-style diced tomatoes with green chiles
4 scallions, sliced (optional)
Hot sauce, for serving (optional)
Directions:
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.
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.
I added half an onion because a beef stew just doesn't seem complete without one. Since I like my stew, well, stewy, I also added half a can of beef broth. I was a bit afraid that the potatoes would come out mushy, much like the rice in my attempt at slow cooker arroz con pollo, but hoped that I didn't cut them too small.
This was delicious, although the meat could have been more tender. You can really taste the difference the allspice and ginger make. I made some homemade ginger tea with the leftover ginger root earlier in the day, which was also tasty. I slightly regretted not making rice to eat with the stew, but after two bowlfuls, I was surprisingly full. I decided that if I got hungry later in the evening, I could always just have another bowl. I should have added more potatoes.
This was delicious, although the meat could have been more tender. You can really taste the difference the allspice and ginger make. I made some homemade ginger tea with the leftover ginger root earlier in the day, which was also tasty. I slightly regretted not making rice to eat with the stew, but after two bowlfuls, I was surprisingly full. I decided that if I got hungry later in the evening, I could always just have another bowl. I should have added more potatoes.
No comments:
Post a Comment