Ingredients
For the tomato sauce
- 3 medium-sized Roma plum tomatoes chopped
- 1 fresh red bell (or red shepherd) pepper seeded
- 2 small red onions, roughly chopped (about 1 cup) divided
- 1/4 scotch bonnet pepper optional
- 3 cups stock vegetable, chicken, beef or water, divided
For the beef
- 10 ounces stewing beef cut into 1 to 2 inch chunks
- 2 teaspoons Caribbean/Jamaican-style curry powder divided
- 2 teaspoons dried thyme
- Salt to taste
- Ground white or black pepper to taste
- 2 tablespoons cooking oil peanut or coconut (not olive oil), divided
For the stew and rice
- 1 small red onion thinly sliced
- 3 small to medium dried bay leaves
- 2 tablespoons tomato paste
- 2 cups parboiled (converted) long-grain rice or golden sella basmati rinsed
- To finish (optional) ½ medium red onion, sliced onions, 1 plum tomato, halved then sliced; 1 teaspoon unsalted butter
Instructions
For the tomato sauce
- In batches in a blender, combine tomatoes, red bell pepper, chopped onions, and optional scotch bonnet with 1 1/2 cups of stock. Blend till smooth, about a minute or two. You should have roughly 4 to 5 cups of blended mix.
- Pour into a large pot and bring to a boil. Reduce heat to medium and cook, covered, for about 20 minutes, stirring once or twice till it reduces by half, to about 2 to 2 1/2 cups.
- Remove from heat and set aside.
For the beef
- Season the chunks of beef with 1 teaspoon curry powder and 1 teaspoon dried thyme, some salt and ground white or black pepper.
- Set a large, heavy-bottomed pot on medium heat. Add 2 tablespoons of the oil and when it's hot, add the beef and pan fry till brown, about 5 to 6 minutes, turning till most sides are evenly browned.
- Remove the beef and set the pot aside, oil and all. You'll use it in the next step.
For the stew and rice
- With the same pot you used to brown the beef, add the remaining oil over medium-low heat.
- Then add the sliced onion, a pinch of salt, bay leaves, the rest of the curry powder and dried thyme and a pinch of white or black pepper. Cook for 2 to 3 minutes on low to medium heat, stirring so the mix doesn’t burn.
- Add the tomato paste - stir for another 2 to 3 minutes
- Add the reduced tomato-pepper mixture from the first step, stir, and set on medium heat for 8 to 10 minutes till reduced by half, with the lid on. Taste and adjust seasoning -this is the stew that will define the pot so it’s important to taste and season well.
- Add 1 1/2 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.
- Add the rinsed rice and beef, stir, cover with a double layer of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.
- Stir rice—taste and adjust as required. If rice needs longer, leave on low heat and let it steam for a few more minutes. Add more stock or water as needed. Cook till rice is soft and easy to fluff with a fork and remove from the heat.
- If you like, add sliced onions, fresh tomatoes and a teaspoon of butter and stir through before you serve.
To serve
- Include accompaniments like coleslaw and sweet, ripe, fried plantains.
- Enjoy leftovers however you like - we like boiled or fried eggs on top.
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