Best 3 West Indian Rum Stew Recipes

Embark on a culinary journey to the Caribbean with our tantalizing West Indian Rum Stew, a symphony of flavors that will ignite your taste buds. This delectable stew embodies the essence of Caribbean cuisine, seamlessly blending aromatic spices, succulent meats, and the warmth of rum. As you delve into this flavorful dish, you'll encounter a delightful interplay of sweet, savory, and spicy notes, making it a true feast for the senses. Discover the perfect balance of bold flavors in every bite, as the tender meat falls apart effortlessly, absorbing the rich and flavorful broth. Accompanying the stew is a medley of delectable recipes that will complement your culinary adventure. Dive into the secrets of creating aromatic West Indian Fried Dumplings, capturing the essence of Caribbean street food. Elevate your meal with the delightful pairing of West Indian Coleslaw, a refreshing and vibrant salad that adds a burst of freshness to the hearty stew. And to satisfy your sweet cravings, indulge in the irresistible West Indian Carrot Cake, a decadent dessert that combines the warmth of spices with the sweetness of carrots. Prepare to be captivated by the vibrant flavors and rich cultural heritage of the Caribbean as you embark on this culinary exploration.

Let's cook with our recipes!

JAMAICAN-STYLE BEEF STEW

Jamaican-Style Beef Stew image

This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! -James Hayes, Ridgecrest, California

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 5 servings (1-1/4 quarts).

Number Of Ingredients 19

Ingredients

1 tablespoon canola oil
1 tablespoon sugar
1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes
5 plum tomatoes, finely chopped
3 large carrots, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
4 green onions, chopped
3/4 cup reduced-sodium beef broth
1/4 cup barbecue sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon cornstarch
2 tablespoons cold water
Optional: Hot cooked rice or mashed potatoes

Steps:

In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

WEST INDIAN RUM STEW RECIPE

West Indian Rum Stew Recipe image

This is a savory stew that contains dark rum--great for a cold night. Make it and curl up by the fire and enjoy.

Provided by southern chef in lo

Categories Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

4 cups onions, chopped
1 bay leaf
2 lbs stew meat, cubes 3/4-inch
2 teaspoons fresh garlic, pressed
1 teaspoon fresh ground black pepper
1 tablespoon sugar
1 green pepper, cut into julienne 1/4-inch x 2-inch
1 red pepper, cut into julienne 1/4-inch x 2-inch
1 yellow pepper, cut into julienne 1/4-inch x 2-inch
2 fresh tomatoes, chopped
1 cup water
1/3 cup tomato paste
1 teaspoon Tabasco sauce
1 teaspoon cantonese sauce
1/3 cup stuffed olives
1/4 cup Meyer's dark rum

Steps:

In a large casserole place all ingredients in layers.
Combine sauce ingredients.
Pour mixture on ingredients in pan; cover and heat in 325°F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
Just before serving or storing add and mix in olives and rum.

Nutrition Facts : Calories 370.2, Fat 22.1, SaturatedFat 8.9, Cholesterol 76, Sodium 159.4, Carbohydrate 16.4, Fiber 2.8, Sugar 8.1, Protein 22.8

WEST INDIAN BEEF STEW

West Indian Beef Stew image

Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 garlic cloves, minced
2 large onions, chopped (2 1/2 cups)
2 green bell peppers, chopped (2 cups)
3 tablespoons tomato paste
2 cups water
1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped
1 Turkish or 1/2 California bay leaf
2 teaspoons Tabasco
2 teaspoons sugar
3 tablespoons dark rum
10 small pimiento-stuffed green olives, thinly sliced (1/4 cup)
Accompaniment: steamed white rice

Steps:

Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
Whisk together tomato paste and water in a small bowl.
Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.

Tips:

Choose ripe plantains: Look for plantains that are yellow with a few black spots. Avoid plantains that are green or have too many black spots, as they will be less flavorful.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the stew from burning.
Brown the meat well: Browning the meat before adding it to the stew will help to develop its flavor.
Use a variety of vegetables: This will add flavor and nutrients to the stew. Some good options include carrots, celery, onions, potatoes, and bell peppers.
Use a flavorful broth: The broth you use will add a lot of flavor to the stew. A good option is to use a combination of beef broth and chicken broth.
Season the stew well: Be sure to add salt, pepper, and other spices to taste. Some good options include garlic powder, onion powder, paprika, and cumin.
Simmer the stew for a long time: This will help to tenderize the meat and vegetables and allow the flavors to meld together.
Serve the stew with rice or bread: This will help to soak up the delicious sauce.

Conclusion:

West Indian rum stew is a delicious and flavorful dish that is perfect for a hearty meal. It is made with a variety of ingredients, including beef, pork, chicken, plantains, vegetables, and spices. The stew is simmered for a long time, which allows the flavors to meld together and create a rich and complex dish. West Indian rum stew is a popular dish in the Caribbean, and it is also enjoyed by people all over the world.