Recipe Index

Ingredients

• 2 lbs beef stew meat, cubed
• 1/2 lb pig tail, cut into pieces (optional, or use extra beef)
• 1 Tbsp cooking oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp tomato paste
• 1 Tbsp soy sauce
• 4 cups beef or vegetable broth, plus water as needed
• 2 medium carrots, sliced
• 2 potatoes, peeled and diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 stalk celery, chopped
• 1 cup pumpkin, peeled and cubed
• 1 cup yams, peeled and cubed
• 1 cup dasheen (taro), peeled and cubed (optional)
• 2 bay leaves
• 1 Tbsp fresh or dried thyme
• 1 small hot pepper (Scotch bonnet or habanero), left whole
• Salt and black pepper, to taste
• 1/2 cup fresh parsley, chopped, for garnish

Method

1. Season the beef (and pig tail, if using) with salt and pepper. Heat the oil in a large pot over high heat and brown the meat in batches for 5 to 6 minutes. Set aside.
2. Cook the onion, celery, and bell peppers in the same pot for 5 minutes. Add the garlic, tomato paste, and soy sauce and cook for 1 minute.
3. Return the meat, add the broth, bay leaves, thyme, and the whole hot pepper. Bring to a boil, cover, and simmer over low heat for 60 minutes, until the meat is becoming tender. Add water if the level drops much.
4. Add the dasheen, yams, potatoes, pumpkin, and carrots. Simmer for 35 to 45 minutes more, until the meat and all the ground provisions are tender and the broth is rich and slightly thickened.
5. Remove the bay leaves and whole pepper. Taste and adjust salt and pepper.
6. Ladle into bowls, scatter with parsley, and serve hot.

Prep: 25 min · Cook: 105 min · Total: 130 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data