Jamican Beef Stew

By RoketJSquerl

Ingredients

• 1 tablespoon olive oil
• 2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes
• Kosher salt and freshly ground black pepper
• 1 medium white onion, finely chopped
• 4 carrots, peeled and cut into chunks
• 2 habanero chilies, seeded and minced
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/4 cup rum
• 2 cups homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1 teaspoon hot pepper sauce
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon brown sugar
• 1 tablespoon red wine vinegar
• 1 (14.5-ounce) can diced tomatoes, preferably fire roasted
• 1 tablespoon soy sauce
• 1 1/2 tablespoons steak sauce, such as A-1
• 1/2 cup chopped scallions
• 2 cups cooked long-grain white rice

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from seriouseats.com

Preparation

Step 1

Adjust oven rack to lower-middle position and preheat oven to 300°F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add habaneros, garlic and rum. Bring to a boil and simmer for 2 minutes before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce.

Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.