I was going to make a classic British beef stew but then I spotted a bottle of Guinness ‘West Indies porter’, which inspired this dish. If you really can’t take the heat leave out the Scotch bonnet. However, if you use it whole (pierced with a sharp knife), it releases a gentle heat and a delicious fruity note. I served this dish with rice.
Ingredients (serves 2 - 3)
500g shin of beef (or other stewing steak)
250ml porter (or any stout)
8 juniper berries, lightly crushed
8 black peppercorns, lightly crushed
½ tsp ground allspice
1 tsp dried oregano or thyme
2 large cloves of garlic, peeled and crushed
½ tsp salt
1 tbsp brown sugar
10 shallots, peeled but left whole
60g celery, chopped
175g carrots, cut into chunks (optional)
1 Scotch bonnet chilli
Salt to taste
Spring onion to garnish
Method
Ingredients (serves 2 - 3)
500g shin of beef (or other stewing steak)
250ml porter (or any stout)
8 juniper berries, lightly crushed
8 black peppercorns, lightly crushed
½ tsp ground allspice
1 tsp dried oregano or thyme
2 large cloves of garlic, peeled and crushed
½ tsp salt
1 tbsp brown sugar
10 shallots, peeled but left whole
60g celery, chopped
175g carrots, cut into chunks (optional)
1 Scotch bonnet chilli
Salt to taste
Spring onion to garnish
Method
- Cut the beef into large pieces. I cut into 3 ‘steaks’. Shin of beef will fall apart naturally during cooking to form large chunks.
- Place the beer in a bowl and mix with the spices, oregano, garlic, salt and sugar. Add the beef. Cover and leave to marinate for 24 hours.
- Heat the oil in a pan and fry the shallots until they begin to turn golden brown.
- Place the beef, its marinade, the shallots, celery and carrots (if using) in a large pan or slow cooker. Add 100ml of water.
- Pierce the Scotch bonnet in several places with the point of a sharp knife but leave whole and add to the beef stew.
- Cook covered over a low heat or in a low oven/slow cooker until the meat becomes tender. This will take up to 4-5 hours.
- Remove the Scotch bonnet before serving. Sprinkle the stew with the chopped spring onions.
