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Photo of Caribbean Beef Stew by WW

Caribbean Beef Stew

2
Points® value
Total Time
4 hr 36 min
Prep
20 min
Cook
4 hr 15 min
Serves
8
Difficulty
Easy
Oxtail stew is a rich delicacy, so we make it with center-cut beef shanks to cut the fat without sacrificing any flavor. Shank meat is a flavourful but very tough cut of meat and needs to cook quite a while. But once done cooking, though, it becomes meltingly tender. Serve the stew with steamed green vegetables or braised cabbage, or spooned over brown rice. A bright green salad would be an excellent complement to the stew.

Ingredients

Cooking spray

4 spray(s)

Dark brown sugar

2 tbsp(s)

Garlic powder

2 tsp(s)

Kosher salt

2 tsp(s)

Black pepper

1 tsp(s), coarsely ground

Ground allspice

1 tsp(s)

Uncooked lean trimmed beef shanks

3½ pound(s), center-cut

Carrots

3 medium, peeled and cut on angle into 1/2-inch- thick slices

Onion

2 medium, chopped

Garlic clove

4 clove(s), medium, peeled and smashed

Fresh thyme

2 sprig(s)

Bay leaf

2 leaf/leaves

Scotch bonnet

1 pepper(s)

Unsweetened ketchup

¼ cup(s)

All-purpose flour

2 tbsp(s)

Canned beef broth

1 cup(s)

Distilled white vinegar

3 tbsp(s)

Low sodium soy sauce

1 tbsp(s)

Browning and seasoning sauce

1 tsp(s)

Canned butter beans

16 oz, drained and rinsed

Instructions

  1. Preheat broiler. Set wire rack inside large rimmed baking sheet and coat rack with nonstick spray. In small bowl, combine brown sugar, garlic powder, salt, black pepper, and allspice.
  2. Pat beef dry with paper towels. Rub spice blend all over meat and place on wire rack. Broil beef, watching carefully to prevent burning, until lightly charred, 10 to 12 minutes per side. Transfer beef to slow cooker. Add carrots, onions, garlic, thyme, and bay leaves to pot. Pierce chile a few times with sharp small knife and add to pot.
  3. In medium bowl, whisk ketchup and flour. Gradually whisk in broth, then whisk in vinegar, soy sauce, and browning and seasoning sauce and add to pot.
  4. Cook stew on High for 4 hours or on Low for 8 hours. Thirty minutes before stew is done cooking, gently stir in beans. Continue to cook beef and vegetables until tender, about 30 minutes more.
  5. Serving size: about 1 cup

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