Ingredients
½ cup olive oil
3 pounds beef chuck, cut into 1-inches pieces
2 onions, finely chopped
4 garlic cloves, chopped
Salt and freshly ground black pepper to taste
3 large whole thyme springs
2 teaspoon dried crush oregano
½ teaspoon minced scotch bonnet
1 teaspoon hot sauce
2 teaspoons peeled and minced fresh ginger
¼ teaspoon pepper flakes
2 bay leaves
1 teaspoon finely chopped parsley
2 red bell peppers seeded and cubed
10-12 small mushrooms, slice
2 medium scallions chopped
3 tablespoons tomato paste
2 cups of low sodium beef broth
2 cups of dry red wine
Instructions
Heat oil in a heavy bottom pot over medium heat, brown beef in 3 different batches for 3-4 minutes per side. Transfer to a bowl.
Reduce heat, add onion, garlic, and
sauté for 3- 6 minutes.
Add the beef back, add salt, pepper, thyme, oregano, scotch bonnet, hot sauce, ginger, pepper flakes, bay leaves, scallions, tomato paste, beef broth, wine, and enough water to reach the top of the meat.
Turn heat to medium, bring stew to a simmer. Cover, reduce heat to medium, simmer for 2 hours until meat is tender.
Add peppers and mushrooms, and cook uncovered for 5-15 minutes.
Adjust seasoning with salt and pepper, garnish with parsley.
Serve with warm rice or mashed potatoes.
Dwayne Brown | Contributing Writer
