Jamaican-Style Beef Stew
This delicious stew makes a filling supper with a lighter touch. It’s so flavorful, you won’t want to stop at just one bowlful!
—James Hayes, Ridgecrest, CA
Prep: 25 min. • Cook: 1 ¼ hours • Makes: 5 servings
- 1 Tbsp. canola oil
- 1 Tbsp. sugar
- 1 ½ lbs. beef top sirloin steak, cut into ¾-in. cubes
- 5 plum tomatoes, finely chopped
- 3 large carrots, cut into ½-in. slices
- 3 celery ribs, cut into ½-in. slices
- 4 green onions, chopped
- ¾ cup reduced-sodium beef broth
- ¼ cup barbecue sauce
- ¼ cup reduced-sodium soy sauce
- 2 Tbsp. steak sauce
- 1 Tbsp. garlic powder
- 1 tsp. dried thyme
- ¼ tsp. ground allspice
- ¼ tsp. pepper
- ⅛ tsp. hot pepper sauce
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
- Hot cooked rice or mashed potatoes, optional
- 1. In a Dutch oven, heat canola oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides.
- 2. Stir in the tomatoes, vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until the meat and vegetables are tender, 1-1 ¼ hours.
- 3. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat stew through in a saucepan, stirring occasionally and adding a little water if necessary.
1 cup: 285 cal., 9g fat (2g sat. fat), 56mg chol., 892mg sod., 18g carb. (10g sugars, 3g fiber), 32g pro.
TIP
Cornstarch needs just a few minutes of boiling to thicken gravy or sauce. If it cooks too long, the cornstarch will begin to lose its thickening power. Follow the recipe carefully for the best results.
