here's a recipe I've prepared for


Jamaican Beef Stew

This is an excellent way to warm up on a cold night.


* 1-2 TBS oil (vegetable or olive)
* 2 pound boneless chuck roast, cut into 1 inch cubes
* 3 1⁄2 cups water
* 1⁄2 cup dry red wine
* 1 medium onion, sliced
* 2 cloves of garlic, minced
* 2 TBS DARK FIRE JAMAICAN JERK (Used the attached recipe)
* 4 medium carrots, cut into 2 inch chunks
* 2 stalk celery, cut into 1⁄2 inch pieces (didn’t use)
* 4 medium potatoes, peeled and cut into 2 inch pieces (didn’t
use)
* salt and black pepper to taste
* 1 1⁄2 TBS cornstarch or arrowroot powder
* 1 1⁄2 TBS water


Heat the oil on the stovetop over medium-high heat in a large Dutch oven. Add the meat and brown well on all sides, add onions and garlic, stir and cook for 2 minutes. Add the red wine and stir well to remove any bits of meat from the bottom of the pan. Slowly stir in the 3 1⁄2 cups water, brown sugar, vinegar and DARK FIRE. Reduce heat and simmer for 2 hours.
Add the carrots, celery and potatoes, cover, and cook over low heat for another 20-30, minutes until the vegetables are tender. Add salt and pepper to taste.
In a small bowl, combine the cornstarch and the 1 1⁄2 TBS water and stir until smooth. Gradually add to the stew, stirring constantly. Cook, uncovered, until the stew has thickened, stirring constantly. Serve warm. This stew is even better on the second day.


* Exported from MasterCook *

Dry Jerk Seasoning

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Bbq
Dehydrator Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Onion flakes
1 tb Onion powder
2 ts Ground thyme
2 ts Salt
1 t Ground Jamaican allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 t Coarse ground black pepper
1 t Cayenne pepper
2 ts Dried chives or green onions

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.


From: Jerk, Barbecue from Jamaica