With all the peppers I purchased for the Chili Cook-off Display (separate post coming) I didn’t have the heart to throw it. In spite of cooking 78 lbs of beef the previous 2 days, I mustered the strength to create another dish.
Beef stew using peppers as the main ingredient and adding Caribbean and Indian spices to create complexity to the dish. A relatively simple dish to make, but the smokiness of the peppers and slow cooking adds a wonderful touch to the entire dish. A must try for spice lovers.
- 4-5 lbs meat of your choice (beef, pork, lamb, or turkey)
- Assorted Peppers (any combination) of Red/Yellow/Green Pepper, Cubanelle, Hungarian, Habenero, Jalapeno, Thai, Poblano, sliced. (I used 2 of each)
- 2 big onion chopped
- 10 garlic cloves, chopped
- Fresh thyme or oregano
- 1 4oz Tomato paste
- 1 tbs cumin powder
- Cinnamon stick, Star Anise, Cloves
- Red wine vinegar or apple cider to taste
- salt and pepper
Directions:
- Pre heat the oven to 350 degrees.
- Heat a dutch or heavy set pan. Toss the beef in salt and pepper. Brown on all sides.
- Add chopped onions, garlic, cinnamon stick, star anise, cloves and saute till softened.
- Add all peppers, thyme, tomato paste, and cumin powder. Saute for few minutes.
- Return the beef to pan, add water to submerge the beef, boil, cover and bake in the oven for 2 to 2.5 hours.
- Finish with red wine vinegar and check seasonings for salt.
- Serve warm with white or choice of rice.
Note: This dish has a bit of kick to it but not super hot. If you wish to make it extra spicy, throw in additional Thai and Habenero peppers.
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1 thought on “Calling All Pepper Lovers – Beef Stew With Indian/Carribean Influences!”
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Looks and sounds wonderful! I’ll have to give this a try sometime.