food fanatic.bookaholic.mommy

Caribbean Beef Stew

I admit that I am not the world’s best food writer or photographer.  Maybe I will get a little better over time, or maybe not. I won’t spend too much time or energy fretting about it. 

 I mostly started this blog odyssey just for my self and my own sanity. I have so many cookbooks and so many recipes bookmarked on the internet (hello!!  my epicurious.com recipe box has close to 800 recipes in it) that I would lose track of where my favorite recipes were from and what recipes I had already tried.   It also gives me a way to link friends to the recipes I’ve made and my thoughts on the books I read.

I have a Crock Pot that I got as a wedding or shower gift from my mother.  I like to break it out every few months to cook dinner on the weekend.  My commute to work and working schedule being what it is, slow cooker meals aren’t really something I can do on weekdays…since I am away from the house for too long.  So…weekends it is.

This Caribbean Beef Stew has an interesting combination of flavors and is loaded with great color and texture. 

Caribbean Beef Stew

  • 1 lb stew beef
  • 3 1/2 cups diced butternut squash (or pumpkin)
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, finely chopped
  • 1-inch piece fresh ginger, finely chopped
  • 1 1/2 tablespoons paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1 cup beef broth
  • 14 oz canned chopped tomatoes
  • 14 oz canned pigeon peas, drained and rinsed
  • 14 oz canned black-eyed peas, drained and rinsed
  • salt and pepper

INSTRUCTIONS

  1. Trim visible fat off beef, then dice the meat into 2 inch pieces.
  2. Heat a large heavy pan without adding any oil.  Add the meat and cook, stirring constantly for a few minutes until browned all over. 
  3. Stir in the pumpkin, onion, and bell pepper and cook for 1 minute, then add the paprika, cayenne, broth, and tomatoes. Bring to a boil.

  1. Transfer the mixture to the slow cooker, cover, and cook on low for 7 hours. 
  2. Add the pigeon peas and black-eyed peas to the stew and season to taste with salt and pepper. 
  3. Re-cover and cook on high for 30 minutes.

(serves 6)

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: