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Jamaican Beef Stew With Rice

Jennifer Olvera
  • minutes
  • Serves 4

INGREDIENTS

2 1/2

lbs Beef stew meat, boneless

2

Bay leaves

4

Carrots

2

medium cloves Garlic

2

Habanero chilies

1/2 cup

Scallions

4

sprigs Thyme, fresh

1 14.5 ounce can

Tomatoes

1

White onion, medium

2 cups

Chicken stock, homemade or store-bought low-sodium

1

steak sauce, such as

1 tsp

Hot pepper sauce

1 tbsp

Soy sauce

2 cups

White rice, cooked long-grain

1/2 tsp

Allspice

1 tsp

Brown sugar

1/4 tsp

Cinnamon

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil

1 tbsp

Red wine vinegar

1/4 cup

Rum