Guyanese Pepperpot Beef Stew

Ingredients

• 12 oz beef chuck, cut into 1-inch pieces
• 1 tbsp neutral oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp molasses
• 1 tbsp soy sauce
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/2 tsp dried thyme
• 2 1/2 cups low-sodium beef broth
• 1 small hot chile, optional
• 2 cups chopped kale
• 2 pieces cassava bread or crusty bread
• Kosher salt and black pepper

Steps

1. Pat beef dry and season with salt and pepper. Brown it in oil in a heavy pot, then transfer to a bowl.
2. Cook onion and garlic in the pot until soft. Stir in tomato paste, molasses, soy sauce, cinnamon, cloves and thyme for 1 minute.
3. Return beef to the pot with broth and optional chile. Cover and simmer gently until tender and at least 145°F, 70 to 75 minutes.
4. Stir in kale and cook until wilted, about 4 minutes. Taste and adjust salt; the sauce should be dark, savory and lightly sweet.
5. Serve the stew in bowls with cassava bread or crusty bread for soaking up the gravy.

Allergen note: Contains soy and gluten if using regular soy sauce or bread. Check broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.