Jamaican-Style Beef Stew

By MooK

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon sugar
• 1-1/2 pounds beef top sirloin steak, 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
• 3/4 cup reduced-sodium beef broth
• 1/4 cup barbecue sauce
• 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 or mashed potatoes, optional

Preparation

Step 1

In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir for 1 minute or until lightly browned. Add beef and brown on all sides.

Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until meat and vegetables are tender.

Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or potatoes if desired.

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.