Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 6 servings
Ingredients:
3 medium fresh plum tomatoes, or Roma tomatoes, coarsely chopped
1 medium red bell pepper, sliced
3 small red onions, 1 thinly sliced, 2 coarsely chopped, divided
1/4 Scotch bonnet pepper, optional
2 1/2 to 3 cups vegetable stock, chicken or beef stock, or water, divided
10 ounces (300 grams) stewing beef
2 teaspoons curry powder, preferably a Caribbean blend, divided
2 teaspoons dried thyme, divided
Salt, to taste
Freshly ground white pepper, to taste
Freshly ground black pepper, to taste
1/4 cup neutral oil, divided
3 small to medium dried bay leaves
2 tablespoons tomato paste
2 teaspoons unsalted butter, divided
2 cups converted long-grain rice, rinsed
1/2 medium red onion, sliced, for garnish
1 plum tomato, sliced, for garnish
How to cook?
In a blender, combine the tomatoes, red bell pepper, chopped onions, and Scotch bonnet (if using) with 1 1/2 cups of stock or water.
Blend until smooth, about 1 or 2 minutes. You should have roughly 4 to 5 cups of blended mix.
Transfer this mix to a large pot. Bring to a boil, then reduce the heat to a simmer for 15 to 20 minutes, stirring occasionally, or until the mixture is reduced by half. Remove from the heat and set aside.
Prepare the beef by seasoning with 1 teaspoon curry powder, 1 teaspoon dried thyme, and a generous pinch of salt and pepper.
Set a separate large pot over medium heat, then add half of the oil. Once warm, add the beef and pan-fry for about 5 minutes, turning so all the sides brown evenly.
Remove the pieces of beef, and set aside.
In the same pot you cooked the beef in, add the remaining oil. Once hot, add the sliced onions, 1 teaspoon curry powder, 1 teaspoon dried thyme, and a pinch each of salt and pepper. Cook, stirring, over medium heat for 3 to 4 minutes.
Add the tomato paste and 1 teaspoon butter, stirring for another 2 to 3 minutes.
Add the reduced tomato-pepper mixture to the pot, then cover with a lid and cook over medium heat for 8 to 10 minutes or until reduced by half.
Add the remaining 1 1/2 cups of stock or water to the cooked tomato sauce. Bring to boil for 1 to 2 minutes. Taste for seasoning and adjust to your liking—salt and curry powder should be the most forward taste elements.
Add the rinsed rice and stir well so each grain is coated.
Add the beef and stir to combine. Cover with a double piece of foil or parchment paper. Place the lid on the pot—this will seal in the steam and lock in the flavor—then, reduce the heat to low and allow it to cook for 35 minutes.
Open the pot, stir the rice, and taste for seasoning. The rice should be cooked through and flavorful. If it isn’t, allow to cook for another 5 minutes or until it is ready.
You can stir in sliced onions, tomatoes, and the remaining teaspoon of butter for additional flavor elements, if desired. Remove from heat and serve hot.
Enjoy it! 😃
Notes:
1. You can add anything you want. Suggestions include shrimp and lamp.
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