Friday, February 21, 2014

Oh yes....Finger-licking Smoky Beef Stew

This is the perfect stew for all seasons. I made it over the summer, and it was fantastic. Our stews in Jamaica are made with bone-in beef cuts for extra flavor, and super tenderness. But since I couldn't find quality cuts of bone in beef, I used a pieces that were not too lean. Look for the ones that have stripes of fat throughout them. :)

2 lbs of Beef for stewing (not the lean pieces)
4 Celery Stalks
3 Large Carrots
2 Large Potato - diced
1 Tbsp Thyme, rosemary, oregano (herbs)
1 Onion- Onion
1 Tbsp Garlic- chopped 
1 Tbsp Cornstarch
1 Tbsp Brown Sugar
Vegetable Oil- enough to coat the pan
4 Beef Bouillon or two cans of Beef Broth
2 tsp Garlic Salt
2 tsp Pepper
Liquid Smoke- use the required amount noted on bottle for quantity of meat

Season meat with liquid smoke, garlic salt and pepper and then brown each side in vegetable oil and set aside. Add onion and stir until translucent. Add 2 carrots  and 2 celery stalks and garlic and let cook for about 10 minutes. Add meat, herbs, and cans of beef broth and a cup of water, stir and cover. Cook for an hour and then add remaining ingredients and cook for another 30 minutes or until meat is tender.  Add more water and a bouillon or more broth if you need more sauce than what's in the pot at this point. Mix cornstarch with cold water and pour into the sauce once meat is cooked. This will thicken the sauce and hold all the flavors in and very importantly, add a glossy tasty goodness that makes your dish super appealing. I always eye ball my salt and pepper amount so feel free to add more at the end if your taste buds demand more. 

Happy eating!