Caribbean Beef Stew

• 2 1/2 lbs cubed beef round
• 4 tbsp cider vinegar
• 3 garlic cloves (1 chopped, 2 whole)
• Pinch of nutmeg
• 3 tbsp olive oil
• 2 tsp brown sugar
• 2 sprigs parsley
• 4 scallions, finely chopped
• 2 onions, finely chopped
• 2 shallots, finely chopped
• 1 2 inch piece ginger, finely diced
• 3 sprigs fresh thyme
• 2 cloves
• 4 allspice berries, ground or 1/4 tsp ground
• Salt and pepper
• 3 cups chicken stock
• 2 fresh bay leaves or 4 dry
• 1 1 inch square piece of scotch bonnet or habanero pepper

1. Marinate meat 8 hours or overnight in vinegar, 1 chopped garlic clove, nutmeg and 2 tbsp oil.
2. Heat cast iron skillet over high heat. Add remaining oil and brown sugar. When sugar caramelizes after about 3 minutes, add beef. Cook meat until browned on all sides, 5- 7 minutes.
3. Add parsley, scallions, onions, shallots and remaining garlic Saute until onions begin to brown 5 - 10 minutes; then add ginger, thyme, cloves, allspice, salt and pepper. Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and pepper, lower the heat and simmer 1 - 2 hours until meat is tender. Remove pepper and herb sprigs before serving.

beef round, vinegar, garlic, nutmeg, olive oil, brown sugar, parsley, scallions, onions, shallots, ginger, thyme, cloves, ground, salt, chicken stock, bay leaves, scotch

Taken from www.epicurious.com/recipes/member/views/caribbean-beef-stew-51184821 (may not work)