Jamacian-Style Beef Stew

1 T. canola oil
1 T. sugar
1 1/2 lbs beef sirloin steak, cut into 3/4 inch cubes
5 plum tomatoes, thinly sliced
3 lg carrots sliced into 1/2 inch pieces
3 lg celery ribs, sliced into 1/2 inch pieces
4 green onions, sliced
3/4 cup reduced sodium beef broth
1/4 cup barbeque sauce
1/4 cup reduced sodium soy sauce
2 T. steak sauce
1 T. garlic powder
1 tsp. dried thyme
1/4 tsp. ground allspice
1/4 tsp. pepper
1/4 tsp hot pepper sauce
1 T. cornstarch
2 T. cold water
Hot cooked brown rice

In a dutch oven, heat oil over medium high heat. Add sugar; cook and stir for 1 minute or until lightly browned. Add beef and brown on all sides.

Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 to 1/14 hours or until meat and vegetables are tender.

Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Served with rice or potatoes if desired. Serve over 2/3 cup brown rice.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SMILEY_MOM_GINA.