Ochi Beef stew with rice

Ochi Beef Stew w/ Rice

  • 1 tbsp olive oil
  • 2 1/2 lb. boneless beef stew meat, cut into chunks
  • 1 chopped white onion
  • 4 peeled carrots, cut into chunks
  • 2 minced garlic cloves garlic
  • 1/4 cup rum
  • 2 cups chicken stock
  • 1 tablespoon red wine vinegar
  • 1/2 cup chopped scallions, chopped
  • 2 cups white rice, cooked


  1. Preheat oven to 300 degrees F. Season beef and marinate for 15 minutes.
  2. Place beef in a large Dutch oven over medium high heat and cook each side for 6 minutes. Add carrots and onions and cook for 2 minutes. Add garlic and rum and bring the mixture to a boil.
  3. Simmer for 2 minutes and add Ochi, and other remaining ingredients. Bring to a boil again, cover the Dutch oven and then transfer to the oven and cook for 1 ½ hours. When it’s done cooking, garnish with green onion and serve with rice!