Jerk Beef Stew With Carrots And Tomatoes

• 1 tablespoon olive oil
• 2 1/2 pounds boneless beef chuck cut into 1 inch cubes
• 1 yellow onion medium, diced
• 2 cups unsalted chicken stock Progresso
• 2 tablespoons jerk sauce
• 2 teaspoons Jamaican allspice
• 1/2 teaspoon cinnamon
• 1 tablespoon thyme
• 2 cups cooked brown rice or quinoa, prepared with Progresso Unsalted Chicken Stock

1. Preheat oven to 350 degrees F.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and let it brown on each side (about 5 minutes/side).
3. Stir the beef and add the onions, carrots and garlic. Saute for 3 minutes or until the onions are translucent.
4. Cover the Dutch oven and place it in the oven. Cook for 1 hour to 1 1/2 hours, or until the beef falls apart easily when shredded 2 forks.
5. Take the stew out of the oven. Remove the bay leaves. If the stew is too thin, reduce over high heat on the stovetop.
6. Serve over the brown rice or quinoa and with a side of greens.

olive oil, boneless beef chuck, onion, progresso, jerk sauce, allspice, cinnamon, thyme, brown rice

Taken from www.yummly.com/recipe/-Jerk-Beef-Stew-with-Carrots-and-Tomatoes-1484542 (may not work)