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Matura Beef Pilau Beef Stew

This dish is named for a town in Trinidad with many African residents who have heavily influenced the cooking traditions over time.

Yield: 8 Servings Ready in 45 minutes

Cuisine: AfricanMain Ingredient: Beef

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Verified by SunnyJF

Original recipe makes 8 Servings

1 1/2 poundsShort Ribs; deboned

1 1/2 teaspoonsSalt

1/4 teaspoonfreshly ground pepper

1 bay leaf

1 sprig fresh thyme

2 tablespoonsfresh flat-leaf parsely; chopped

3 tablespoonsvegetable oil

2 tablespoonssugar

3 clovesgarlic; minced

2 smallonions; cut into 1/4-inch dice

1 teaspoonfresh ginger; minced

1 carrot; peeled and cut into 1/4-inch dice

1 stalkcelery; cut into 1/4-inch dice

1 green bell pepper, seeded, deribbed; cut into 1/4-inch dice

1 red bell pepper, seeded,d eribbed; cut into 1/4-inch dice

8 ouncesplum (Roma) tomatoes (3/4 cup), peeled, seeded; cut into 1/4-inch dice

4 cupswater

1 smallJalapeno chili

1 can (16 ounces)red kidney beans; drained

2 cupslong-grain white rice

Matura Beef Pilau Beef Stew Preparation

Cut the Short Ribs into 1 inch cubes. Place the Short Rib meat in a bowl and season with 1/2 teaspoon of the salt, the ground pepper, bay leaf, thyme, and parsley. Cover and refrigerate for 1 hour.

Heat the oil in a large, heavy heatproof casserole or Dutch oven over high heat and add the sugar. Salute until the sugar is browned. Add the meat, cover, lower heat to medium, and cook for 5 minutes. Add the garlic, onions, and ginger and saute for 5 more minutes. Add the carrot, celery, peppers, and tomatoes and cook 5 more minutes. Add the water to the pot and bring to a boil. Lower the heat to a simmer and cook until the meat is tender, about 45 minutes.

When the beef is tender, add the remaining 1 teaspoon salt, the Jalapeno chili, and kidney beans. Bring to a boil and stir in the rice. Lower the heat, cover, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Remove the Jalapano chili before serving.