INGREDIENTS:

1 tbsp Olive oil

2 lbs Beef, cubed

Salt & black pepper, to taste

1 Onion, finely chopped

4 Carrot, peeled and cut into chunks

2 tsp Red pepper flakes (optional)

2 Garlic puree

¼ cup Red wine (optional)

2 cups Water

½ tsp Allspice

¼ tsp Cinnamon

4 Thyme sprig

2 Bay leaves

1 tsp Brown Sugar

1 tbsp Red Wine vinegar

14.50 oz Diced Tomatoes

1 tbsp Soy sauce

 

INSTRUCTIONS:

Adjust oven rack to lower-middle position and preheat oven to 300°F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots.

Cook, stirring, for 2 minutes, reduce heat to medium add garlic. Bring to a boil and simmer for 2 minutes before adding water, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce.

Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.

When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice.