This is the main content.
Jamaican-Style Beef Stew
Recipes
Jamaican-Style Beef Stew
6 servings
about 1 hour, 30 minutes total (Active 20 minutes)

Ingredients

  • 1 (16 oz) bag frozen yuca
  • 6 cloves garlic
  • ½-inch piece fresh ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 ½ lb beef for stew
  • Large zip-top bag
  • 3 tablespoons coconut (or vegetable) oil
  • 2 cups dry white wine
  • 3 cups unsalted beef stock (or broth)
  • 1 large sweet potato

Steps

    1. Set yuca out to thaw (up to 1 hour). Chop garlic (1 tablespoon) and grate ginger (1 teaspoon).
    2. Preheat large stockpot on medium-high 2–3 minutes. Place salt, pepper, flour, and beef in bag (wash hands); seal and shake to coat beef. Place oil in pot, then add beef, reserving any flour left in bag; cook 3–4 minutes, turning often, until browned on all sides. Remove beef from pot; set aside.
    3. Place garlic and ginger in same pot; cook and stir 2–3 minutes until garlic is golden. Add wine; simmer 3–4 minutes until liquid is reduced by about one-half.
    4. Return beef to pot and stir in reserved flour; cook and stir 1–2 minutes until sauce thickens. Reduce heat to low and add stock; cover and simmer 45 minutes. Remove and discard fibrous cores from yuca; chop yuca into bite-size pieces. Peel sweet potato and chop into bite-size pieces.
    5. Add both vegetables to stew about 30 minutes into cook time; cook 15–20 more minutes until vegetables are tender when pierced with a fork and beef is 145°F. Serve.

Amount per ⅙ recipe serving: Calories 540, Total Fat 16g, Sat Fat 10g, Trans Fat 0g, Chol 110mg, Sodium 370mg, Total Carb 43g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 10%