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BAJAN BEEF STEW
3 Lbs of lean beef stew, cut in smaller 1/2" bites/cubes
4 med. carrots, sliced
2 potatoes, cut in small cubes
4 celery branches, sliced
1 large onion, cut in med/large chunks
1 pack of fresh white mushrooms (8 oz), sliced
1 tbsp Lotie's bajan seasoning*
(* This is a hot seasoning mix found in West Indian stores; you can replace by a sprinkle of Tabasco sauce and some beef stew seasoning mix & fine herbs or even add some peppers. But if you like your stew mild do not add any of this.)
1 tbsp Lotie's chopped garlic in vinegar (replace with 1 tbsp of chopped
fresh garlic)
Some flour
Put everything in a large stewing pan (Veggies first and meat on top).
Sprinkle the meat with some flour and mix with a big spoon. Mix together the following ingredients and then pour over top of the meat/veggies:
2 cups of water
2 large cubes of Maggie's beef flavor cubes
(You can substitute the above by 2 cups of your favorite beef broth)
A bit of worstershire sauce (to taste)
Some Maggie's liquid browning (to taste)
Thyme leaves (to taste - we like a lot of Thyme here)
1 can of cream of Mushroom soup
Salt & black pepper to taste (to adjust the recipe to your liking). Cook on
medium heat on stove top for a few hours... Delicious over rice & peas!
Serves 6 to 8
“The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”
John Pintard (1759-1844)
Shrimps de Jonghe is named for a Chicago restaurant, and consists of shrimp seasoned with garlic, cayenne and sherry, topped with buttered bread crumbs or cubes and baked.
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