Deb On Fare

Joumou

Serves 8
Ingredients:
Marinade
1. 2 cloves garlic crushed
2. 2 small diced shallot
3. 1 teaspoon dried thyme
4. 2 green onions diced
5. ¼ cup lime juice
6. 2 teaspoon salt
7. 1 teaspoon red pepper flakes
8. 1 pound stew beef

Ingredients:
• 8 cups beef stock
• 1 large can pumpkin puree( not pumpkin pie filling)
• 2 carrots peeled and cubed
• 2 parsnips peeled and cubed
• 1 large onion cubed
• 1 large potato peeled and cubed
• 1 small savoy cabbage
• 2 celery stalk cut
• 1 scotch bonnet pepper(whole)
• 2 green onions

Method: Marinade
In a large zip lock bag or medium bowl add beef and the rest of the marinade ingredients mix or shake well. Cover bowl with plastic wrap or zip up the bag and marinade in the fridge for 4 to 24 hours.
Method:
Remove beef from the marinade and put in large stock pot and brown add onions and cook until tender. Add beef stock and cook for ½ hour after add pumpkin puree , carrots, potatoes, cabbage, scotch bonnet and celery. Cook for 20 minutes add salt and pepper and serve with diced green onion on top and a lime wedge. (You may also add 1 cup of rigatoni pasta to this soup as well.)

Try with:
Rhum Barbancourt or a Pinot Noir    Ochan!