150 minutes
Serve the stew over a bowl of mashed potatoes, garnish with chopped green onion and cilantro.
  • 2 pounds stewing beef (Fresh cut Stoba special)
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic, chopped
  • ¼ cup water
  • 1 tablespoon sugar
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 tablespoon cumin
  • 1 tablespoon Tomato paste
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • ½ habanero, seeds removed and minced
  • 2 tablespoon Soy sauce
  • 2-3 cups reduced sodium beef stock
  • Cilantro (optional)
  • Green onions (optional)
  1. Cut beef into 2-inch cubes. Please in a large bowl and season with salt, pepper, garlic and ¼ cup water. Marinate for 3 hours.
  2. In a heavy-bottomed pot or dutch oven, heat sugar, allowing it to become brown but not burned. Add oil and butter, and heat until smoking. Drain beef from marinade, reserving any remaining liquid, and cook beef in batches until brown.
  3. Continue cooking the beef and adding the reserved marinade, until it's all used.
  4. Stir in nutmeg, cumin, onion, tomatoes, bell pepper, soy sauce and tomato paste. Cook for about 1-2 minutes, or until mixture is well incorporated.
  5. Add enough beef stock to cover beef, then bring to a boil. Lower heat to a simmer, cover pot and allow to simmer on low until beef is tender and stew is thick, 1½-2½ hours. Add more broth or water if needed.
  6. Garnish with chopped green onions and cilantro over steamed rice (traditional), mashed potatoes, in flatbread or as a sandwich.

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