Friday, 21 May 2010

Antiguan Beef Stew

I like the idea of Caribbean food, but the heat of the food scares me. I have just got Caribbean Food Made Easy by Levi Roots and almost every recipe calls for a scotch bonnet chilli, and I've been told that people in the Caribbean put hot sauce on everything!

I was looking for a recipe to go with rice and peas which wouldn't blow my head off and Good Food Magazine had this Antiguan Beef Stew recipe which was really tasty without being spicy at all! You could add chilli though if you want to add some heat to it.

Antiguan Beef Stew (adapted from Good Food Magazine February 2005)
(Serves 4)

750g rump steaks, cut into chunks
6 cloves
1 onion, diced
1 large carrot , diced
2 celery sticks, diced
1 tbsp thyme leaves , chopped
1/2 garlic clove, finely chopped
3 tbsp tomato purée
beef stock cubes, powder or fresh, made up to 750ml
1 large potato, diced

Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 mins, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 mins, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 mins. Serve with rice and peas and green beans.

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