Have a gluttony Sunday with this thick and buttery Jamaican beef stew served on a bed of nutritious and fiber-rich buckwheat. Stews are always great for relaxing, though, with all the spices used in Jamaican cooking, this stew is sure to add a bit of warmth and spice to your mundane Sundays!
If you can handle the heat add a whole scotch bonnet pepper to this dish as its usually used in Jamaican cooking.
Ingredients:
- water (filled up to 3 inches above ingredients)
- all-purpose seasoning
- browning sauce
- 500g of stewing beef
- 3 cubes of beef stock (add more if needed)
- 500g of carrots, chopped into inch cubes
- 1 can of butter beans or red kidney beans
- 1 can of cherry tomatoes
- 1tbsp of tomato puree
- 3 white onions chopped semi-fine
- 1 garlic clove finely chopped
- 2 wefts of thyme
- 1 bay leaf
- 1 stick of diced celery
- 2 whole spring onions (to be removed after cooking)
- 3 potatoes peeled and finely diced into cubes
- 2tbsp of dark soy sauce
- 1tsp of ground pepper
- 1tsp of smoked paprika
- 1tsp turmeric
- Serve with buckwheat and a side of green salad
How to make:
- marinate beef with all-purpose seasoning and browning sauce
- flash fry beef in olive oil for 3-5 mins
- place the beef and all the other ingredients listed (opposite) into a slow cooker (or on the stove on low heat), mix well and place on low for 2 hours
- coming to the last hour for the stew to be done, rinse and place your buckwheat into a separate pot, add water and cook as instructed on buckwheat packet.
- serve the stew with buckwheat and a side of green salad
*Total prep time: 2 hours
*Serves: 4-5
*Suitable for: vegans, vegetarians, breakfast, dessert
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