Castillo Añejo Rum-Braised Caribbean Beef Stew
Rich and tender beef chunks slowly braised in Castillo Añejo rum with Caribbean spices and root vegetables for a hearty stew. This caribbean-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1.5-inch cubes, Castillo Añejo rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1/2 cup Castillo Añejo rum
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 bay leaf
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Pat dry 2 lbs beef chuck cubes and sear them in batches for 3-4 minutes per side until deeply browned, then set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1/2 cup Castillo Añejo rum to deglaze the pot, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
- Step 4: Return the beef to the pot along with 3 cups beef broth, 3 peeled and chopped carrots, 2 peeled and cubed sweet potatoes, 1 tsp ground allspice, 1 tsp dried thyme, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf.
- Step 5: Bring to a gentle simmer, cover, and reduce heat to low. Let stew braise for 2 1/2 to 3 hours until the beef is fork-tender and vegetables are soft, stirring occasionally.
- Step 6: Remove bay leaf and adjust seasoning if needed. Serve hot with rice or crusty bread for a comforting Caribbean meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Castillo Añejo Rum-Braised Caribbean Beef Stew take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Castillo Añejo Rum-Braised Caribbean Beef Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep castillo añejo rum from drying out.
Can I substitute ingredients in Castillo Añejo Rum-Braised Caribbean Beef Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Castillo Añejo Rum-Braised Caribbean Beef Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Castillo Añejo Rum-Braised Caribbean Beef Stew?
Caribbean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
