Caribbean Beef Stew
2
Points®
Total time: 4 hr 35 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 flavorful 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
Garlic powder
2 tsp
Kosher salt
2 tsp
Black pepper
1 tsp
Ground allspice
1 tsp
Uncooked lean trimmed beef shanks (cross-cut)
3½ pound(s)
Carrots
3 medium
Uncooked onion
2 medium
Garlic clove
4 clove(s)
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
Beef broth
1 cup(s)
Distilled white vinegar
3 Tbsp
Low sodium soy sauce
1 Tbsp
Browning and seasoning sauce
1 tsp
Canned butter beans
16 oz
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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