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    You are in: Home / Recipes / Caribbean Beef Stew Recipe
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    Caribbean Beef Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    threeovens's Note:

    This recipe uses traditional Caribbean ingredients and seasonings. You can either use ox tails or beef back ribs for the meat (both inexpensive cuts). I use frozen "Sancocho Ajiaco" vegetables made by La Fe. It consists of large dice yautia, green plantain, yuca (cassava), pumpkin, and corn on the cob. Using fresh vegetables will not affect cooking time significantly. This recipe contains both pressure cooker instructions and conventional stove-top.

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    Units: US | Metric


    1. 1
      Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
    2. 2
      Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
    3. 3
      Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
    4. 4
      Season with salt, pepper, and sazon (if using) to taste.
    5. 5
      Serve hot.

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    Nutritional Facts for Caribbean Beef Stew

    Serving Size: 1 (704 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 197.5
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 267.1 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 4.4 g
    Sugars 14.0 g
    Protein 3.3 g

    The following items or measurements are not included:


    fresh thyme sprigs


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