👨‍🍳 作り方

1. 1

   Rinse the beef cubes and pat them dry. Season generously with salt and black pepper. In a separate bowl, combine the beef with green seasoning, chopped onion, minced garlic, and tomato paste. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.

   💡 プロのコツ: Green seasoning can be made by blending fresh herbs like parsley, chives, thyme, scallions, and garlic with a little oil.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the brown sugar and allow it to melt and caramelize until it turns a deep amber color. Be careful not to burn it.

   💡 プロのコツ: Caramelizing the sugar provides a rich color and depth of flavor to the stew.
3. 3

   Carefully add the marinated beef to the caramelized sugar. Sear the beef on all sides until well-browned, stirring to coat it with the sugar mixture. This step is crucial for developing flavor.

4. 4

   Add the fresh thyme sprigs, whole scotch bonnet pepper (if using), and bay leaf to the pot. Pour in the water, ensuring the beef is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.

   💡 プロのコツ: If the liquid evaporates too much, add more hot water.
5. 5

   Add the prepared carrots and potatoes to the stew. Stir well, cover, and continue to simmer until the beef is fork-tender and the vegetables are cooked through.

   💡 プロのコツ: Adjust salt and pepper to taste.
6. 6

   Remove the thyme sprigs, scotch bonnet pepper, and bay leaf before serving. The stew should have a thick, rich gravy. If it's too thin, you can simmer it uncovered for a few more minutes to reduce the liquid.

   💡 プロのコツ: Serve hot over steamed rice or with your favorite side dishes.