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Jamaican Beef Stew with Rice

kept bymlehet
recipe bySerious Eats

1 tablespoon olive oil
2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes
Kosher salt and freshly ground black pepper
1 medium white onion, finely chopped
4 carrots, peeled and cut into chunks
2 habanero chilies, seeded and minced
2 medium cloves garlic, minced (about 2 teaspoons)
1/4 cup rum
2 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon hot pepper sauce
4 sprigs fresh thyme
2 bay leaves
1 teaspoon brown sugar
1 tablespoon red wine vinegar
1 (14.5-ounce) can diced tomatoes, preferably fire roasted
1 tablespoon soy sauce
1 1/2 tablespoons steak sauce, such as A-1
1/2 cup chopped scallions
2 cups cooked long-grain white rice



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