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Jamaican-Style Beef Stew

Jamaican-Style Beef Stew
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!
5 ServingsPrep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes
  • 5 plum tomatoes, finely chopped
  • 3 large carrots, cut into 1/2-inch slices
  • 3 celery ribs, cut into 1/2-inch slices
  • 4 green onions, chopped
  • 3/4 cup reduced-sodium beef broth
  • 1/4 cup barbecue sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons steak sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice or mashed potatoes, optional

Directions

  • In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and
  • stir for 1 minute or until lightly browned. Add beef and brown on
  • all sides.
  • Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce
© Taste of Home 2012

2 of 2

Jamaican-Style Beef Stew (continued)

Directions (continued)

  • and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1
  • to 1-1/4 hours or until meat and vegetables are tender.
  • Combine cornstarch and water until smooth; stir into stew. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Serve with
  • rice or potatoes if desired. Yield: 5 servings.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012