Ingredients:

2 bay leaves
1 teaspoon basil
2 tablespoons of oil
2 large sliced onions
1 tablespoon Soy sauce
4 tablespoons of sugar
2 pounds of stewing beef
1 12 ounce bottle of beer
1 tablespoon worcestershire sauce
-pepper & salt (and optional hot
-pepper, of course) to taste.

Directions:

Heat the oil in a skillet or a heavy frying pan
then add sugar and allow it to burn until its a
dark brown color.

Add the seasoned beef and stir well to coat the
pieces of the meat, cook for at least 6 to 8 min.
constantly stirring.

Add the onion and cook for about 5 minutes more
stir in the beer with worcestershire sauce, soy
sauce, hot pepper, basil and finally bay leaves.
bring to a boil.

Cover and reduce the heat then let simmer until
the meat is tender. If the potatoes or taro root
are desired, cut them into small pieces and add
them just before the beef is tender.

Note: This same recipe can be used for any other
meat. The beef stew is very delicious serve with
dumplings or white rice.

Ingredients:

2 cups of flour
1/3 cup of cold water
1/4 cup solid shortening
1/4 teaspoon salt to taste
1/4 cup (1/2 stick) margarine

MEAT FILLING

1 egg, beaten
1/4 cup of water
1/2 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon freshly ground
-black pepper
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/4 cup bread crumbs
1/4 cup beef or chicken stock
2 tablespoons margarine
1 Small white onion finely
-chopped
1/4 teaspoon chopped scotch
-bonnet pepper

Directions:

In a large bowl sift the flour and salt. Cut in
the margarine and shortening until crumbly. Add
the cold water to make a stiff dough.

Lightly flour a wooden cutting board and roll out
the dough until its about 1/8 inch thick. Cut out
8 inch circles. Use a damp cloth or wax paper to
cover the dough until ready.

Melt the margarine in a heavy skillet, saute the
onion and scotch bonnet pepper until they become
limp.

Next add ground beef, curry powder, pepper, thyme
along with salt to taste, mix all the ingredients
well. For ten minutes brown the meat occasionally
stirring. Combine well the bread crumbs and stock.

Simmer in a skillet for at least 10 to 15 minutes
covered, stirring occasionally. Filling is ready
when all of the liquids is absorbed. The filling
should be very moist not watery.

Now remove the skillet from the stove and preheat
the oven to 400 F. Uncover dough circles and place
2 to 3 tablespoons of the filling on half of each.

Use the water to moisten the edges of the dough
and fold the dough circle over the meat filling.
Pinch down the edges and closed with a fork and
brush the pastry lightly with the egg and water
mixture.

Place on a lightly greased baking sheet and bake
in a hot oven for 30 to 40 minutes or untill the
pastry is a golden brown color.

Makes 10 beef patties.