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Spicy Ginger Brown Beef Stew


Spicy Ginger Brown Beef Stew

Yield:        8-10 servings    

Ingredients    Quantity    Prep
Beef    8 LB    Trimmed / Cubed
Ginger    ½  C    No Skin  / Minced
Yellow Onion     3 C    Sliced Thinly
Tomato    2 C    Sliced Thinly
Green Onion    3 C    Rough Chop
Pickapeppa (Caribbean Steak Sauce)    1/4 C     
Thyme    1/4 C    Picked  / Packed
Pimento (Jamaican Allspice)    1/4 C    Finely Ground
Salt     2 T C    
Black Pepper    1 T    Finely Ground
Vegetable Oil    ½ C    
AP Flour    ¼ C    
Water    9 1/2 C    
Salt Pork    1 EA    Rinsed
Bay Leaf    3 EA    Large Leaves
Thyme    ½ C    Picked
Pimento     1 1/2 T    Finely Ground
Salt     1 T + 1 t    
Pickapeppa    ½ C    
Black Pepper    1 T    Finely Ground
Raw Sugar    2 T    
Molasses    1 ½ T    
Ginger Juice    2 T    
Habanero    ½     Seeded
Ginger Root    2 T    Minced
1.    Cut beef into 1 ½ squares.  
2.    Combine Ginger, Onion, Tomato, Scallion, Pickapeppa, Thyme, Pimento, Salt & Black Pepper.  Massage into beef. Let marinate for 6 hours. 
3.    Scrape vegetable marinade off beef. 
4.    Heat ½ of Vegetable Oil in small stock pot over medium/high heat. Add beef and brown well on two sides, about 2 minutes each side. Transfer browned beef to half pan. Repeat with remaining beef and remaining vegetable oil. 
5.    Reduce heat to medium and add vegetables from marinade to stock pot; stir to combine. Cook, scraping bottom of pot to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
6.    Add water, scraping bottom of pot to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Using immersion blender or food processor and puree until smooth. Pass through a medium grade sieve.
7.    Stir in salt pork, bay leaves, thyme, pimento, salt, pickapeppa, black pepper, sugar, molasses, ginger & ginger juice. Add browned beef, bring to simmer, cover and cook for apx.  1 1/2 hours.
8.    Discard bay leaves and reserve salt pork. 

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