Caribbean Beef Stew

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At a Glance:

Prep Time:

15 minutes

Cook Time:

8 hours

Servings:

4

Ingredients:

1 pound beef stew meat
2 large sweet potatoes (about 1-1/4 lbs.), peeled, cut into 2-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon jerk seasoning mix
1 (14-1/2 oz.) can beef broth
1/2 cup thickly sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
2 tablespoons cornstarch
Chopped cilantro or parsley (optional)

Directions:

Place meat, potatoes and onion in slow cooker. Add seasoning mix; toss well. Add broth to slow cooker. Cover; cook on low for 7 to 8 hours or on high for 4 to 5 hours or until beef and vegetables are tender.

With a slotted spoon, transfer beef and vegetables to a serving bowl; keep warm. Turn slow cooker to high; add olives. Combine cornstarch with 2 tablespoons water, mixing well. Stir mixture into olive mixture; cover and cook 15 minutes or until sauce thickens. Pour over beef and vegetables; garnish with cilantro if desired.

Conventional method: toss meat with seasonings; brown in a large saucepan or Dutch oven in 1 tablespoon butter or oil. Add onion; cook 5 minutes, stirring occasionally. Add broth; bring to a simmer, cover and simmer 45 minutes. Stir in sweet potatoes; continue to simmer covered 45 minutes or until beef and vegetables are tender. Stir in olives. Combine 1 tablespoon cornstarch and 2 tablespoons water; mix well. Stir into stew; simmer uncovered until thickened, about 5 minutes. Garnish with cilantro if desired.

Nutrients Per Serving:

Calories: 369
Calories from fat: 98
Total fat: 11g
Monounsaturated fat: 5g
Cholesterol: 71mg
Sodium: 991mg
Total Carbohydrates: 41g
Dietary fiber: 3g
Protein: 25g

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