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1. Pat the beef chuck dry and season with the kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the beef in two batches, about 3 to 4 minutes per side, until deeply golden. Transfer to a plate.
3 lb Kosher beef chuck, cut into 1-inch cubes,
3 tbsp Olive oil,
2 tsp Kosher salt,
1 tsp Black pepper
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2. Reduce the heat to medium and cook the onions, green bell pepper and carrots in the beef drippings for 6 to 8 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
2 pieces Yellow onion, diced,
1 piece Green bell pepper, diced,
3 pieces Carrots, peeled and sliced,
6 clove Garlic, minced,
1 tbsp Fresh ginger, grated
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3. Stir in the tomato paste, allspice, cumin and smoked paprika and cook for 1 to 2 minutes until the paste darkens. Add the diced tomatoes, beef broth, thyme sprigs and bay leaves, scraping up any browned bits from the bottom of the pot.
2 tbsp Tomato paste,
1 can Canned diced tomatoes,
1 tsp Ground allspice,
2 tsp Ground cumin,
2 tsp Smoked paprika,
4 piece Fresh thyme sprigs,
2 piece Bay leaves,
4 cup Beef broth, low-sodium
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4. Return the beef and its juices to the pot and bring to a gentle boil. Cover, reduce the heat to low and simmer for 1 hour 15 minutes, or bake covered at 160°C (325°F), until the beef is nearly tender.
3 lb Kosher beef chuck, cut into 1-inch cubes
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5. Add the black beans, cassava and sweet potato, stirring to submerge. Cover and simmer for 35 to 40 minutes, until the cassava is tender and the stew has thickened to a rich gravy. Add a splash of water if it gets too thick.
3 can Canned black beans, drained and rinsed,
1.5 lb Cassava, peeled, woody core removed, cut into 1-inch chunks,
1 piece Sweet potato, peeled and cubed
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6. Remove the thyme stems and bay leaves. Stir in the lime juice and adjust the salt. Serve topped with cilantro, with hot sauce at the table for the adults.
2 tsp Kosher salt,
2 tbsp Lime juice,
0.2 cup Fresh cilantro, chopped (garnish),
1 tbsp Hot sauce (for serving at the table)
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7. Cool the stew completely, about 1 hour, then portion into freezer containers in family-size or single servings, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove until steaming hot, adding a splash of broth or water if needed.
