Monday, April 25, 2011

Caribbean Jerk Stew

My boyfriend, Stephen, LOVED this stew. He doesn't think about or care that the weather is already too warm for stew down here in Texas. All he cared was that it's spicy and it contained steak.

This was originally a ground turkey chili, but Stephen is not a fan of ground meat and he says he doesn't like 'chili'. So weird.

Caribbean Jerk Stew
Printer-Friendly Version
adapted from Rachael Ray Magazine

1 T extra virgin olive oil
2 lbs chuck steak, cubed
1/2 onion, finely chopped
4 cloves garlic, minced
1 T fresh ginger, grated
2 habanero peppers, finely chopped
3 T fresh thyme
1 T smoked paprika
1 t ground allspice
1 t ground cloves
1/2 t ground nutmeg
Salt and pepper
3 c beef broth
1 14.5-ounce can diced tomatoes
12 oz lager beer (Redbridge if you want gluten free)
1/4 c Worcestershire sauce
1 t agave nectar
2 T apple cider vinegar
Scallions, thinly sliced, optional

Heat oil in a dutch oven over medium-high heat. Add steak, season with salt and pepper and cook until browned. Add the onion, garlic, ginger, and habanero. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in beef broth,, tomatoes, beer, Worcestershire, agave nectar and vinegar. Simmer for 30 minutes until steak is tender. Top with scallions.

1 comment:

  1. Ha! I've been craving a good soup or chili too even with our 90 degree temps.