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This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl!
This recipe is:
Healthy
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Nutritional Facts 1 cup (calculated without rice or potatoes) equals 282 calories, 10 g fat (3 g saturated fat), 77 mg cholesterol, 866 mg sodium, 19 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Jamaican-Style Beef Stew in Light & Tasty February/March 2008, p66
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 22, 2013 by Suzie Citizen
My husband and adult son love this. I prepared everything the night before and put it in the slow cooker 8 hrs on low. It was wonderful!! To save time I used baby carrots. Also added just a little powdered Jamaican jerk seasoning to kick it up a knotch.
Reviewed on Jan. 09, 2012 by RJGoldman
This was outstanding! We substituted lean stew meat and I left out the steak sauce because we had none and doubled the spice. We rarely eat red meat but this recipe will have us coming back again and again.
Reviewed on Jan. 07, 2012 by cheryljh58
I was looking for a recipe with a different flavor and WOW!! OMG did I ever find it. It is a great cold weather dish. I will definitely make this dish again!
Reviewed on Jan. 03, 2012 by Sherrie1959
This is similar to how I have been making my stew beef...but I use short ribs instead, and dice potatoes and make spinners to cook down in the stew, and finally, instead of hot pepper sauce, I use a scotch bonnet pepper for better flavour. I don't use beef broth or corn starch or bbq sauce or steak sauce...not necessary.
Reviewed on Sep. 15, 2011 by Rebeccascafe
Great recipe! Very savory, and makes the house smell wonderful while it is simmering on the stove. We like it with mashed potatoes -- the gravy from the stew goes really well with them.
Reviewed on Aug. 31, 2011 by countrycook2
This recipe is really good. My mother-in-law made it for us one weekend and we all loved it. We have added some black eyed peas to the recipe to pump up the fibre and they go well together.
Reviewed on Oct. 31, 2009 by jllbarron
My husband loved this. I did not use the tomato's called for in the recipe but used a can of diced tomato's with jalapeno's. Will make this again for sure!
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