Bajan Spicy Beef Stew
Experience the bold and vibrant flavors of the Caribbean with this Bajan Spicy Beef Stew. This rich and hearty dish combines the heat of Scotch Bonnet peppers with a medley of aromatic herbs and spices, creating a satisfying and comforting meal perfect for any occasion.
Ingredients
🌻 2-3 tablespoons Vegetable Oil
🥩 1 kg Beef Shank, diced into 2cm cubes, reserve central bone
🧅 1 Onion, chopped
🧄 4 cloves Garlic, chopped or smashed
🥬 1 stalk Celery, chopped
🥕 1 Carrot, sliced into small rings
🌶️ 3 Scotch Bonnet Peppers, minced, or Habanero Peppers
🍯 1 tablespoon Grace Gravy Browning
🥘 1 tablespoon Grace Caribbean Traditions Oxtail Seasoning
🌶️ 1 teaspoon McCormick Paprika
🌿 2 sprigs fresh or 2 teaspoons dried Marjoram
🌱 1 sprig fresh Thyme
💧 Approximately 1 liter Water
🍃 1 Bay Leaf
🌿 Approximately 1/2 teaspoon freshly ground Black Pepper
🧂 Approximately 1/2 teaspoon Salt
🌾 2 tablespoons Flour
🧈 2 tablespoons Butter, melted
Instructions
1- Prep and Sauté Aromatics:
- Heat 2-3 tablespoons of vegetable oil in a Staub Dutch oven over medium-high heat.
- Add the chopped onion and cook until translucent.
2- Add Garlic:
- Smash or chop garlic cloves.
- Stir into the pot with the onions and cook briefly.
3- Prepare Beef:
- Remove the central bone from the beef shank and dice the meat into 2cm cubes.
- Reserve the bone.
4- Brown the Beef:
- Add diced beef and the reserved bone to the pot.
- Brown the meat on all sides.
5- Incorporate Vegetables:
- Add chopped celery and sliced carrots to the pot.
- Stir thoroughly.
6- Flavor Base:
- Pour in 1 tablespoon of Grace Gravy Browning.
- Mix well.
7- Spice it Up:
- Wearing rubber gloves, finely mince 3 Scotch Bonnet or habanero peppers.
- Add to the pot. Stir in 1 tablespoon of Grace Caribbean Traditions Oxtail Seasoning and 1 teaspoon of McCormick Paprika.
8- Add Herbs:
- Add sprigs of fresh marjoram and thyme.
- Stir all ingredients thoroughly.
9- Simmer the Stew:
- Pour in approximately 1 liter of water, ensuring ingredients are covered.
- Add 1 bay leaf. Season with black pepper and salt. Cover and simmer for 40 minutes to an hour until meat is tender.
10- Thicken the Stew:
- Mix flour with melted butter to create a smooth "reverse roux".
- Stir this mixture into the simmering stew until desired thickness is reached.
11- Serve and Enjoy:
- Serve hot in a white ceramic bowl.
- Ideally with rice or your favorite starchy side.
Prep Time: 15-20 minutes
Cook Time: 40 minutes to 1 hour
Total Time: 1 hour to 1 hour 20 minutes
Servings:
Equipment:
- Staub Dutch Oven
- Shun Chef's Knife
- Wooden Cutting Board
- Metal Garlic Smasher
- Wooden Spoon
- Metal Measuring Spoons
- 1-liter Pyrex Measuring Cup
- Ceramic Small Prep Bowls
- Rubber Gloves
- Metal Pepper Grinder
- White Square Salt Cellar
- Metal Fork
- Gold-colored Serving Ladle
- White Ceramic Serving Bowl
Cooking Tips:
- Use rubber gloves when handling hot peppers to prevent skin irritation.
- Allow the beef to sear properly by not overcrowding the pot.
- Extend simmer time if deeper flavors and more tender meat are desired.
- Best served hot, with a side of rice.
- Nutrition facts per serving not provided.
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