Island Beef Stew

If someone you cook for thinks it's st "ew" this might just change their mind! The seasonings definitely give this stew a caribbean flavour. And the beef is so tender you can cut it with a fork but you might want to use a spoon to get every last delicious drop!

Ingredients:

1 tbsp coconut oil

2 lbs stewing beef

salt and pepper to taste

1 onion, sliced

4 carrots, thick sliced

1/4 tsp red pepper flakes

2 tsps minced garlic

2 cups vegetable broth

1/2 tsp allspice

1/2 tsp dry thyme

1/4 tsp cinnamon

1 tsp hot pepper sauce

2 bay leaves

1 tsp brown sugar

1 tbsp red wine vinegar

14 oz canned diced tomatoes

1 tbsp soya sauce

1 1/2 tbsps steak sauce, like A-1

Preheat the oven to 300°F and remove all but the lower rack.

Heat the coconut oil in a Dutch oven on high and add the beef. Sprinkle with salt and pepper and let brown for 5 minutes without stirring (resist the urge!) Then add the onions and carrots, stir and cook 2 minutes. Add the red pepper flakes, garlic, thyme, allspice and cinnamon (that's where the recipe takes a right turn to the islands, smells wonderful!) The original recipe called for 1/4 cup rum here. If you want to add it, bring to a boil then simmer for 2 minutes.

Add the remaining ingredients, stir together and bring to a boil. Cover the pot and put it in the preheated oven for 2 hours.

If you want to reduce the liquid, remove the bay leaves. uncover on the stovetop and bring to a boil. Then simmer for about 10 or 15 minutes.

Serve with rice... and a spoon if you didn't reduce the liquid 😉

Makes 4 servings

Adapted from: seriouseats.com