Island Inspired Beef Stew
Print
Island Inspired Beef Stew
This beef stew recipe features undertones of cinnamon and ginger with a hint of heat.
Ingredients
2 tbsp (30 mL) olive or vegetable oil2 lb (1 kg) Stewing Beef Cubes¼ cup (50 mL) all-purpose flour2 garlic cloves, minced1 large onion, cut lengthwise into eighths1 tsp (5 mL) finely grated ginger root1 cup (250 mL) beef broth1 can (28 oz/796 mL) diced plum tomatoes2 tbsp (30 mL) Worcestershire sauce2 tbsp (30 mL) paprika1 tsp (5 mL) dried sage, crushed1 bay leaf1 cinnamon stick½ tsp (2 mL) chili pepper flakes½ tsp (2 mL) EACH salt and pepper½ cup (125 mL) raisins½ cup (125 mL) green olives1 Coarsely chopped sweet green pepper
Directions
Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic, onion and ginger root to pot, cooking 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire, paprika, sage, bay leaf, cinnamon stick, pepper flakes, salt and pepper. Bring to a simmer.
Simmer, covered, on stove-top or in 325°F (160°C) oven for 1 hour until fork tender; remove cinnamon stick. Add raisins, olives and green pepper; cook 30 to 40 minutes longer until vegetables are tender.
