Description
A comforting stew, perfect for the ever-changing temperatures of a rainy spring season. The Caribbean spice blend and smokey bacon flavor adds pizzaz to the hearty bowl of soup.
Ingredients
Scale
Stew
- 488g of bottom blade beef pot roast
- 3 teaspoons of powdered, grilled “graines a roussir“
- 2 cups chopped (in small cubes) sweet potatoes
- 3 garlic cloves, minced
- 1 cup of chopped yellow onion
- 1 cup water chestnuts
- 1 1/2 cups of frozen (or canned) corn bits
- 93g of smoked bacon (4 slices), cup in small pieces
- 1 teaspoon of olive oil
- 1/2 cup of red lentils (dried)
Graines a roussir
- 2 tablespoons of cumin seeds
- 1 1/2 teaspoon of yellow mustard seeds
- 1 teaspoon of fenugreek seeds
- 1/4 teaspoon of fennel seeds (optional, that’s just my personal touch)
Instructions
- Feel free to remove the excess fat around your meat pieces. Rub all the graines a roussir on the beef and reserve. Cut the bacon slices in small pieces.
- In a big sauce pan, on the stove top, on high heat… grill together the bacon bits with the olive oil, onions and garlic till the bacon is cooked to your liking (try to not wait too long, the goal is not to have hard bacon bits.
- Sear your meat on each sides before pouring all the liquid and adding the rest of the ingredients EXCEPT the red lentils. Don’t forget to add all the left over spice rub that wasn’t able to stick to the beef, in the pan for extra taste.
- Let the whole thing simmer for 2 hours and then add your lentils.
- When you arrive at the 4 hours mark, remove the beef pieces and with a fork and knife, shred your meat, removing all the excess fat before returning your meat to the soup.
Graines a roussir
- Combine the spices and toast in a pan
- Grind to a powder
- Category: Main
- Cuisine: Creole