1 pound boneless stewing beef cube, such as chuck or bottom round, cut into 2- inch pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon vegetable oil
1½ cups chopped onions
1 cup large dice carrots, peeled
4 garlic cloves, chopped
½ cup cassareep, (*see tips)
2 habanero peppers, or 3 to 4 wiri wiri peppers, left whole
2-inch piece peeled and minced ginger
3 tablespoons light brown sugar
2 3-inch strips orange peel, removed with a vegetable peeler
8 sprigs thyme
2, 2 -3 inch cinnamon sticks
8 whole allspice berries
4 whole cloves
3 cups beef broth
Cilantro, garnish
Green Onion tops, garnish
.
Instructions
Heat oil in a large pot or Dutch oven over medium heat.
Pat beef dry and cut the stewing beef into 1½-inch pieces. Season all the meat with the salt and pepper. Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 1 tablespoon of fat from the pot and
add the onion, carrots and garlic. Cook, stirring, until softened, about 6 minutes.
Return the meat to the pot along with cassareep, habaneros or wiri wiri peppers, ginger, brown sugar, orange zest, thyme, cinnamon stick, all spice and cloves.
