I cooked stewed beef the other day, and I decided to share the recipe with the entire world. Most Jamaicans, including myself only used the brisket when stewing beef. Jamaican brown stewed beef is different from stewed beef.
1 1/2 lbs. beef (brisket)
1 tsp. Worcestershire sauce
1 tsp. soy sauce
2 tsp. food browning
1 tsp. chilli powder
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. salt
1 tsp. meat seasoning
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. dry Scotch bonnet pepper (optional)
3 cloves garlic
1 stalk scallion
Few slices onion, sweet pepper and hot pepper
1 sprig fresh thyme
3 cups of water
2 tbsp. vegetable oil (use less oil if you desired)
In a container, season beef with soy sauce, Worcestershire sauce, food browning, garlic, parsley, basil, black pepper, dried thyme, meat seasoning, chilli and dried Scotch bonnet pepper (optional) Cover and marinate for at least 15 minutes.
Pour the oil into a medium-size pot then place on high heat. Add the seasoned beef, cover and allow the beef to cook in its own juice.
When the beef starts to fry, add enough water to cover the beef. Cover and cook beef until partially cooked (keep adding water).
Add the scallion, fresh thyme, hot pepper, onion and sweet pepper in the pot. Add enough water to cover the beef. Cover pot until beef is fully cooked.
Taste and add more salt if needed. Add 1 tbsp. of ketchup. Lower heat and simmer until gravy thickens. Remove from heat and serve.