Colombo Caribbean Meat Stew Recipes

Steps:

• Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

Steps:

• 1. Cut meat in stew size pieces along with 5 mashed garlic cloves, pepper, salt, 1 finely chopped chili, clove or allspice powder, wine vinegar. Marinate at least 30 mins. 2. Finely chop onion, chives and rest of garlic. In a fry pan with a little bit of oil, saute and add graines a roussir, coriander, and thyme. 3. Add meat with chopped mango and let meat brown. (Here's where you can add the 2nd chili, chopped well.) 4. Transfer to stew pot or dutch oven. 5. Grossly chop the eggplant, zucchini, peeled potatoes/yams. Add to the stew with Colombo powder, tomato sauce, parsley. 6. Add water to cover stew and cover the pot. Heat med-high to cook vegetables, then reduce heat and simmer for at least an hour, stirring from time to time. Adjust seasoning. 7. Add the lemon juice just before the end of cooking time. Serve with a hearty artisan bread and with yogurt/sour cream on the side for those faint of heart who need to cut.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
• In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
• Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
• Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.