Ingredients
18 total- 2 tsp ground allspice
- 7 tsp dry jerk seasoning
- 3 tsp all-purpose seasoning
- 3 tsp dark soy sauce
- 1 tsp cracked black pepper
- 1 (25g) bunch thyme
- 2 (500g) packs diced beef
- 50ml vegetable oil
- 2 onions, finely diced
- 6 garlic cloves, crushed or grated
- 2 tbsp plain flour
- 480ml stout
- 60g ginger, peeled and finely sliced
- 2 fresh or dry bay leaves
- 500ml beef stock
- 3 tangerines, 2 juiced, 1 cut into 6 wedges
- 240g chef’s style carrots
- 900g (approx.) mashed potato, to serve (optional)
Method
9 stepsStep 1
For the marinade, in a large bowl, combine 1 tsp ground allspice and 4 tsp dry jerk seasoning with the all-purpose seasoning, soy sauce, black pepper and half the thyme. Add the beef; toss to coat. Cover and chill for 2 hrs or ideally overnight.
Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large casserole dish over a high heat; sear the meat in batches, until browned all over. Remove to a plate.
Step 3
Reduce the heat to medium; add the onions. Cook for 10 mins, stirring occasionally, until soft and golden.
Step 4
Stir in the garlic, cook for 2 mins, then stir in the flour, remaining 1 tsp allspice and 3 tsp dry jerk seasoning; cook for 1-2 mins more.
Step 5
Add the stout, ginger and bay, scraping up any bits stuck to the bottom of the pan, and pick in the leaves from the remaining thyme (set aside a few sprigs to garnish). Add the beef stock and beef; bring to the boil. Add the tangerine juice, then cover and transfer to the oven.
Step 6
After 30 mins, reduce the temp to 160°C/140°C/gas 3; continue cooking for a further 1½ hrs or until the meat is soft. Stir in the carrots; return to the oven for a final 30 mins.
Step 7
Char the tangerine wedges in a hot, dry griddle pan for a few mins on each side until blackened – or you can use a blowtorch.
Step 8
Top the stew with the tangerine wedges and reserved thyme sprigs, and serve with warm mash, if you like.
Step 9
Recipe Tip: Allow at least 2 hrs extra time for marinating.