Caribbean Stewed Beef with Red Beans in Coconut Gravy

Steps

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1. 1
   Rinse the three pounds of stewing beef with lemon juice and cool water, then drain completely.
   ▶ ≈0:00
2. 2
   Combine the beef with salt, diced tomato, garlic cloves, black pepper, Worcestershire sauce, scotch bonnet pepper, diced onion, grated ginger, and Caribbean green seasoning. Mix well.
   ▶ ≈0:24
3. 3
   Cover with cling wrap and refrigerate to marinate for a couple of hours.
   ▶ ≈2:17
4. 4
   Heat one tablespoon of olive oil in a heavy pot over medium-high heat. Add the brown sugar and stir constantly until it melts, froths, and turns deep amber. Be careful not to burn it—keep stirring to ensure even heat.
   ▶ ≈2:36
5. 5
   Add the marinated beef and all the marinade to the caramelized sugar. Cover the pot with the lid slightly ajar and reduce heat to medium-low. Cook for 10–15 minutes until the beef releases its natural juices.
   ▶ ≈3:47
6. 6
   Add two cups of water to the bowl where the beef was marinated, swish it around to pick up the remaining marinade, and set aside.
   ▶ ≈4:19
7. 7
   After another 10 minutes, increase the heat to high and remove the lid. Burn off all the liquid to intensify flavor and develop a deep color.
   ▶ ≈5:17
8. 8
   Add the reserved two cups of water with marinade and coconut milk. Bring to a boil, then reduce to a rolling boil. Keep uncovered and simmer for 30 minutes.
   ▶ ≈6:14
9. 9
   Rinse and drain the canned red kidney beans, then add them to the pot. Increase heat to bring back to a boil, then reduce to a gentle rolling boil with the lid slightly ajar. Simmer for another 30 minutes, allowing the beans to absorb the savory gravy.
   ▶ ≈7:26
10. 10
    Test the beef with a fork to check for tenderness. Adjust the salt to taste. Check the consistency of the gravy.
    ▶ ≈8:45
11. 11
    Finish with chopped parsley as garnish, give a final stir, and serve with rice.
    ▶ ≈9:07