Caribbean Beef Stew
Ready In: 3 hrs 20 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 3 1⁄2 lbs oxtails or 3 1⁄2 lbs beef back ribs
- 1 onion, chopped
- 3 bay leaves
- 4 fresh thyme sprigs
- 3 whole cloves
- 7 1⁄2 cups water
- 1 green plantain, peeled and cut into large dice
- 1⁄2 cup yucca root, peeled and cut into large dice (cassava)
- 1⁄2 cup yautia, peeled and cut into large dice
- 1⁄2 cup pumpkin or 1⁄2 cup butternut squash, cut into large dice
- 1 ear of corn, cut into 1-inch rounds
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon ground allspice
- 1 hot chili pepper
- salt and freshly ground black pepper
- 1 Sazon Goya seasoning (optional)
Directions
- 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.
- 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.
- Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
- Season with salt, pepper, and sazon (if using) to taste.
- Serve hot.
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