- 600 gram beef stewing meat
- sunflower or other neutral oil
- 2 onions
- 2 garlic cloves
- 200 gram smoked bacon lardons
- 1 jalapeño pepper
- 1 tablespoon dried thyme
- pinch of chili powder (to taste)
- 300 ml beef stock
- 200 ml passata
- 3 large potatoes
- 1,5 bell pepper (we’ve used red and green)
- pepper and salt to taste
- optional: rice for serving
Kitchen equipment needed
- cutting board & chef’s knife
- slow cooker (or use a Dutch oven or other heavy bottomed pan)
- large skillet
- meat tongs
- vegetable peeler
Preparation — 15 minutes
Peel and finely chop the onions and garlic cloves. Remove the seeds of the bell pepper and divide into small cubes. For a milder version you can the remove the seeds of the jalapeño pepper, divide the pepper into pieces. Divide the beef into smaller pieces if needed and coat with flour, make sure all sides are completely covered.
Finishing the slow cooker Antillean beef stew — 6 hours + 15 minutes
Heat a knob of butter along with a dash of oil in a skillet and cook the meat in batches until all the pieces are golden brown. Transfer the pieces of meat to the slow cooker and heat the skillet again and add the bacon, bell pepper, onion and garlic for a few minutes. Then also transfer the mixture to the slow cooker.
Pour a bit of beef stock into the skillet to deglaze the pan and also pour it into the slow cooker. Add the rest of the beef stock, jalapeño, spices and passata to the slow cooker and set it on the lowest setting for about 5 to 6 hours.
You can add the potatoes right away, but we choose to add them half way through. Peel the potatoes, divide them into chunks and add them to the slow cooker. The exact time depends on the type of meat you’re using, sometimes they’re tender after a few hours and other times it takes twice as much time. Season with pepper, salt and maybe some more spices. If the stew isn’t thickened enough, you can use cornstarch as a thickening agent. Serve with rice, enjoy!