Jamaican Beef Stew
with garden vegetable salad / honey lime dressing
Tonight's meal was inspired by Jamaican beef patties - small hand pies filled with ground meat and warming spices. We've incorporated those flavors into a comforting, vegetable-filled stew, perfect for chilly nights. Beef patties are traditionally spicy, so we've included a cool veggie salad to help tame the heat (you can also omit the hot pepper if you'd prefer).
Ingredients
- Sweet potatoes - 12 oz , peeled and chopped
- Onions, medium and red - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Hot peppers, small - 1 , seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
- Beef, ground and lean - 1 lb
- Peas and carrots, frozen - 12 oz , defrosted
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Stock, any type - 5 cups
- Lemon juice - 1 tsp
- Curry powder - 2 tsp
- Thyme, dried - 1 tsp
- Paprika - 1 tsp
- Chili powder - 1 tsp
- Allspice - 3/4 tsp
- Turmeric (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Onions, medium and red - 1/2 , diced
- Bell peppers, any color - 2 , chopped
- Cucumbers - 8 oz , chopped
- Lime zest - 1 tsp
- Lime juice - 2 Tbsp
- Honey - 1 1/2 Tbsp
- Oil, olive - 2 Tbsp
Prep
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Make seasoning mix - Combine curry powder, thyme, paprika, chili powder, allspice, turmeric (if using), salt, and pepper. (Can be done up to 5 days ahead)
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Sweet potatoes / Onions (for stew and salad) / Garlic / Hot peppers / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Season beef - Add seasoning mix to beef and mix thoroughly.
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Cucumbers - Prep as directed.
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Peas and carrots - Run under warm water to defrost, then drain.
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Make salad - Zest the limes. In a serving or mixing bowl, whisk together lime juice, honey, and olive oil. Toss bell peppers, onions, cucumbers, and lime zest with dressing. Season to taste with some salt and pepper.
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Make
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Heat a Dutch oven with cooking oil over medium heat. Add onions, garlic, and hot peppers with a pinch of salt and saute until vegetables begin to soften, 2 to 3 minutes.
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Add ground beef and saute until cooked through, breaking it apart as it cooks, 5 to 6 minutes.
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Stir in tomato paste and cook for 1 to 2 minutes until fragrant. Add sweet potatoes, stock, and peas and carrots and bring to a simmer. Reduce heat to low and cover the pan with a lid. Simmer until sweet potatoes are tender and flavors have come together, ~20 minutes.
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Remove from heat and stir in lemon juice. Taste and season with some salt and pepper.
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Serve stew with salad on the side. Enjoy!
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