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Categories:Viewed: 37 - Published at: 9 months ago
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds boneless beef chuck cut into 1 inch cubes
- 1 yellow onion medium, diced
- 2 cups unsalted chicken stock Progresso
- 2 tablespoons jerk sauce
- 2 teaspoons Jamaican allspice
- 1/2 teaspoon cinnamon
- 1 tablespoon thyme
- 2 cups cooked brown rice or quinoa, prepared with Progresso Unsalted Chicken Stock
Method
- Preheat oven to 350 degrees F.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and let it brown on each side (about 5 minutes/side).
- Stir the beef and add the onions, carrots and garlic. Saute for 3 minutes or until the onions are translucent.
- Cover the Dutch oven and place it in the oven. Cook for 1 hour to 1 1/2 hours, or until the beef falls apart easily when shredded 2 forks.
- Take the stew out of the oven. Remove the bay leaves. If the stew is too thin, reduce over high heat on the stovetop.
- Serve over the brown rice or quinoa and with a side of greens.
