My Dad was born on Barbados which is an island in the West Indies, I spent a while there in my youth and this recipe has always been one of my favorite warmer uppers during the cold South African months!!
1kg stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
4 clove garlic, peeled and crushed
2 medium onions, sliced
1 tablespoon brown sugar
1/2 teaspoon paprika
Dash ground allspice or ground cloves
4 large carrots, sliced
3 ribs celery, chopped
Small Bunch Fresh Thyme
Small Bunch Marjoram
2 bay leaves
½ red pepper, finely chopped
Salt and pepper to taste
2 tablespoon of flour combined with 1 tablespoon room temperature butter
Directions
Marinate beef in black pepper, salt and 2 cloves of the garlic. Caramelize 2 cloves of garlic and the onions; place in separate bowl. Using the same pot, brown meat in hot oil and melted sugar on a medium to high heat . Add water, Worcestershire sauce, bay leaves, thyme, marjoram, salt, black pepper, red pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and stalks of thyme and Marjoram. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, add the flour and butter mixture.
Comments