Description
Hearty beef stew with Caribbean spices and smoky bacon. Perfect for a chilly spring evening!
Ingredients
Units
Scale
- 1 lbs (454 g) bottom blade beef pot roast
- 3 tsp powdered, grilled “graines a roussir“
- 2 cups (473 ml) chopped (in small cubes) sweet potatoes
- 3 cloves minced garlic
- 1 cups (237 ml) chopped yellow onion
- 1 cups (237 ml) water chestnuts
- 1 1/2 cups (355 ml) frozen (or canned) corn bits
- 3 oz (93 g) smoked bacon (4 slices), cup in small pieces
- 1 tsp olive oil
- 1/2 cups (118 ml) red lentils (dried)
- 2 tbsp cumin seeds
- 1 1/2 tsp yellow mustard seeds
- 1 tsp fenugreek seeds
- 1/4 tsp fennel seeds (optional, that’s just my personal touch)
Instructions
- Remove excess fat from meat. Rub graine a roussir on beef and reserve.
- Cut bacon slices into small pieces.
- In a large saucepan, over high heat, grill bacon bits with olive oil, onions, and garlic until cooked (avoid overcooking).
- Sear meat on all sides before adding remaining ingredients (except red lentils). Add leftover spice rub to the pan.
- Simmer for 2 hours, then add red lentils.
- After 4 hours, remove beef, shred with a fork and knife, remove excess fat, and return to soup.
- For the Soup:
- Combine spices and toast in a pan.
- Grind spices into a powder.
Notes
- For a richer flavor, sear the beef in batches to ensure a good crust before adding other ingredients.
- If you don’t have water chestnuts, substitute with diced celery or potatoes for a similar texture.
- Leftover stew freezes well; store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 80