Cayman-Style Beef

Name: Cayman-Style Beef
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Ingredients: 900 g Beef Chuck (cut into large cubes); 8 g Salt; 3 g Black Pepper; 3 g Allspice (whole); 3 g Dried Thyme; 20 ml Vegetable Oil; 250 g Onion (finely chopped); 12 g Garlic (crushed); 15 ml Browning Sauce; 800 ml Beef Stock; 300 g White Rice (rinsed); 600 ml Water

A deeply savory beef stew with onion, garlic, thyme, and allspice, slowly cooked until the meat is tender enough to break with a spoon. Served over plain rice, it is hearty and comforting.

Prep

20m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

949kcal

Calories

51g

Protein

51g

Fat

72g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

0.9kg
Beef Chuck (cut into large cubes)
8g
Salt
3g
Black Pepper
3g
Allspice (whole)
3g
Dried Thyme
20ml
Vegetable Oil
250g
Onion (finely chopped)
12g
Garlic (crushed)
15ml
Browning Sauce
800ml
Beef Stock

Rice

300g
White Rice (rinsed)
600ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Season the beef chuck with the salt and black pepper.
02
Heat the vegetable oil in a heavy pot over medium-high heat until hot, about 180°C (356°F), then brown the beef chuck well on all sides.
03
Add the onion and garlic and cook until softened and fragrant.
04
Stir in the browning sauce, then pour in the beef stock. Add the allspice and dried thyme.
05
Bring the pot to a gentle simmer, about 95°C (203°F), cover, and cook until the beef is very tender and the sauce is rich.
06
Place the white rice and water in a separate pot and bring to a gentle simmer, about 95°C (203°F). Cover and cook until the rice is tender and the water has been absorbed.
07
Serve the beef stew over the rice.

Ratings & Reviews

No reviews yet.