Ingredients:

  • 2.5 lbs beef chuck, cut into 1.5-inch chunks
  • 2 tbsp browning sauce
  • 1 tsp salt
  • 1 tsp coarse black pepper
  • 1 tbsp vegetable oil
  • 2 stalks scallions, smashed and chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp pimento berries (allspice), whole
  • 3 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 1 tbsp ginger, freshly grated
  • 3 cups low sodium beef stock
  • 2 tbsp tomato ketchup
  • 2 medium carrots, sliced into thick rounds
  • 1 large Irish potato, peeled and cubed
  • 3 cups long grain white rice

Instructions:

  1. In a large bowl, toss the beef chunks with browning sauce, salt, and black pepper until evenly coated.
  2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until a dark, mahogany crust forms on all sides. Remove beef and set aside.
  3. In the same pot, add the scallions, onion, garlic, and grated ginger. Sauté for 2 minutes until the onion turns translucent and picks up the dark bits from the beef.
  4. Return the beef to the pot. Pour in the beef stock and tomato ketchup. Add the whole pimento berries and thyme sprigs. Add the whole scotch bonnet pepper, ensuring it remains intact to avoid excessive heat.
  5. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 mins, or until the beef is tender but not falling apart.
  6. Add the sliced carrots and cubed potatoes to the pot. Continue to simmer, covered, for an additional 25-30 minutes until vegetables are tender and the gravy has thickened.
  7. Prepare the long grain white rice according to package instructions while the stew finishes.
  8. Remove the scotch bonnet pepper and thyme sprigs before serving the stew hot over the white rice.