Jamaican-Style Beef Stew

Ingredients

• 1 (16 oz) bag frozen yuca
• 1 ½ lb beef for stew
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ¼ cup flour
• Large zip-top bag
• 3 tablespoons coconut (or vegetable) oil
• 6 cloves garlic
• 1/2-inch piece fresh ginger
• 2 cups dry white wine
• 3 cups unsalted beef stock (or broth)
• 1 large sweet potato

Steps

1. Set yuca out to thaw (up to 1 hour). Preheat large stockpot on medium-high 2–3 minutes. Place beef, salt, pepper, and flour in bag (wash hands); seal tightly and shake to coat beef. Place oil in pot, then add beef, reserving any flour left in bag; cook 3–4 minutes, flipping often, until brown on all sides. Meanwhile, chop garlic (1 tablespoon) and grate ginger (1 teaspoon). Remove beef from pan; set aside.
2. Add garlic and ginger to same pot; cook and stir 2–3 minutes until garlic is fragrant. Add wine; simmer 3–4 minutes until reduced by about one-half.
3. Return beef to pot and stir in reserved flour; cook and stir 1–2 minutes until sauce thickens. Reduce heat to low; add stock, then cover and simmer 45 minutes. Remove fibrous core from yuca and discard; chop yuca into bite-size pieces. Peel sweet potato and chop into bite-size pieces.
4. Add both vegetables to stew about 30 minutes into cook time; cook 15–20 more minutes until vegetables are tender when pierced with a fork and beef is 145°F. Serve.