COLOMBO (CARIBBEAN MEAT STEW)
Steps:
- 1. Cut meat in stew size pieces along with 5 mashed garlic cloves, pepper, salt, 1 finely chopped chili, clove or allspice powder, wine vinegar. Marinate at least 30 mins. 2. Finely chop onion, chives and rest of garlic. In a fry pan with a little bit of oil, saute and add graines a roussir, coriander, and thyme. 3. Add meat with chopped mango and let meat brown. (Here's where you can add the 2nd chili, chopped well.) 4. Transfer to stew pot or dutch oven. 5. Grossly chop the eggplant, zucchini, peeled potatoes/yams. Add to the stew with Colombo powder, tomato sauce, parsley. 6. Add water to cover stew and cover the pot. Heat med-high to cook vegetables, then reduce heat and simmer for at least an hour, stirring from time to time. Adjust seasoning. 7. Add the lemon juice just before the end of cooking time. Serve with a hearty artisan bread and with yogurt/sour cream on the side for those faint of heart who need to cut.
SLOW-COOKER CARIBBEAN BEEF STEW
Provided by Food Network Kitchen
Time 7h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
CARIBBEAN BEEF STEW (CARNE GUISADA)
Steps:
- Gather the ingredients.
- Brown the stew meat in the olive oil for about 20 minutes in a large soup pot over medium heat.
- Add the cubanelle pepper , ajíes dulces , onion, garlic, cilantro, vinegar , oregano, tomato sauce, 1 cup water, bay leaves, and salt.
- Reduce the heat to medium-low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You can add more water if the sauce seems to be getting too thick.
- Turn the heat to medium after 1 hour. Add the last seven ingredients: the carrots, peas, potatoes, olives, capers, salt, and pepper to taste.
- Reduce the heat to low when the stew begins to boil. Continue cooking over low heat for 1 more hour.
Nutrition Facts : Calories 469 kcal, Carbohydrate 33 g, Cholesterol 150 mg, Fiber 8 g, Protein 56 g, SaturatedFat 5 g, Sodium 1377 mg, Sugar 11 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
JIM HARRISON'S CARIBBEAN STEW
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.
Provided by Sam Sifton
Categories soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
- While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
- Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 43 grams, Carbohydrate 9 grams, Fat 72 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams
CARIBBEAN CHICKEN STEW
I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. -Joanne Iovino, Kings Park, New York
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.
Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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! -James Hayes, Ridgecrest, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 5 servings (1-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
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