Best Colombo Caribbean Meat Stew Recipes

Caribbean Beef Stew image

Provided by threeovens

Categories Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
3 1/2 lbs oxtails or 3 1/2 lbs beef back ribs
1 onion, chopped
3 bay leaves
4 fresh thyme sprigs
3 whole cloves
7 1/2 cups water
1 green plantain, peeled and cut into large dice
1/2 cup yucca root, peeled and cut into large dice (cassava)
1/2 cup yautia, peeled and cut into large dice
1/2 cup pumpkin or 1/2 cup butternut squash, cut into large dice
1 ear of corn, cut into 1-inch rounds
2 garlic cloves, crushed
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
1 teaspoon ground allspice
1 hot chili pepper
salt and freshly ground black pepper
1 Sazon Goya seasoning (optional)

Steps:

Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
Season with salt, pepper, and sazon (if using) to taste.
Serve hot.

Nutrition Facts : Calories 197.5, Fat 4.2, SaturatedFat 0.7, Sodium 267.1, Carbohydrate 41, Fiber 4.4, Sugar 14, Protein 3.4

Caribbean Spiced Lamb Stew Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 19

4 lbs lamb or goat shank, cut into 2-3 inch chunks
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions, thinly sliced
5 cloves garlic, minced
1 can tomato paste
3 cups beef stock
2 cups chicken stock
3 medium potatoes, cut into chunks
5 medium carrots, cut into chunks
steamed rice, to serve
a handful of chopped cilantro (optional)

Steps:

Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight. After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened. Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours. Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender. Serve over steamed rice and garnish with cilantro.