Jamaican-Style Beef Stew

By AngelaJanet

From Light & Tasty Feb/Mar 2008. Originally submitted by James Hayes of Ridgecrest, California.

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon sugar
• 1 1/2 lbs boneless beef top sirloin steaks, cut into 3/4 inch cubes
• 5 plum tomatoes, finely chopped
• 3 large carrots, cut into 1/2 inch slices
• 3 celery ribs, cut into 1/2 inch slices
• 4 green onions, chopped
• 1/4 cup barbecue sauce
• 3/4 cup reduced-sodium beef broth
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons steak sauce
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• hot cooked rice (optional) or mashed potatoes (optional)

Preparation

Step 1

Directions:

1 In a dutch oven, heat oil over medium-high heat.

2 Add sugar; cook and stir for 1 minute or until lightly browned.

3 Add beef and brown on all sides.

4 Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings.

5 Bring to a boil.

6 Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender.

7 Combine cornstarch and water until smooth; stir into stew.

8 Bring to a boil and stir for 2 minutes or until thickened.

9 Serve with rice or potatoes if desired.