Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 Scotch bonnet peppers, finely chopped (for less heat, use one or omit)
- 3 large tomatoes, pureed
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon thyme
- 2 cups beef broth
- Salt and pepper to taste
- 1 cup water
- 2 bay leaves
- Optional: 1 tablespoon ground crayfish for an authentic touch
Feel free to swap out the beef for chicken if that’s more your speed, or throw in some extra vegetables like carrots or potatoes for added heartiness. This stew is all about making it your own!
Instructions
- Start by heating the vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic, red bell peppers, and Scotch bonnet peppers, cooking for another 2 minutes until fragrant.
- Pour the pureed tomatoes into the pot, along with the tomato paste, paprika, and thyme. Stir everything together, allowing the mixture to simmer for 5 minutes.
- Return the beef to the pot, along with any accumulated juices, and add the beef broth, water, bay leaves, and optional ground crayfish. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
- Adjust seasoning to taste and remove the bay leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International