If you’ve been reading this blog for a while you may have come to the conclusion that the majority of dishes we prepare includes the process of “stewing”. Unlike what’s considered a stew in places like Canada and the US, our stews are based on the principle of caramelizing the meats to give it that so-unique brown colour and that marvelous flavour. But that very far from the truth, as our food culture is highly influenced by the many different races that make up the vibrant melting pot the Caribbean is. Today we’ll take a look at one of my dad’s most beloved dishes, stew beef!
Similar in every aspect of the other stewed dishes I’ve posted, except this one will take a bit longer to cook (to ensure that the meat is fall-off-the-bone tender) and we’re using beef, rather than chicken or pork.
You’ll need…
1.5 lbs beef – cubed into 1 inch pieces
1/2 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh or bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot
* I’ve seen my dad put mushrooms (white button variety) near the end of cooking and I must admit that though not traditional, it’s does compliment the dish. But I must admit that I do love mushrooms, so I’ll enjoy it in just about any dish.
Start by cutting the beef into 1 inch cubes, then using the lime (lemon or vinegar) wash (with water – not the one mentioned in the recipe) the pieces of meat and drain. With the cubed pieces of beef in a bowl, start to season. Add all the ingredients mentioned above, except the oil, water and sugar. We’ll be using those later on in the dish. Allow the seasoned meat to marinate for at least 30 minuets before cooking. For best results, leave to marinate about 2 hrs in the fridge.
As we’ve practiced in other stewed dishes, it’s time to get the sugar ready. In a heavy pot on high heat pour in the oil and allow to get hot, then place the sugar and move it around so it starts to melt, change color and bubble. Remember to use a long handle spoon to prevent getting burn and have the seasoned meat within reach. This step requires good timing. When you see the sugar fully melted and turns to a rich brown colour (see pic below), start putting in the pieces of meat. Remember to stir everything around, so it’s fully coated.
Leave on high heat for about 3 minutes, then turn down the heat to a simmer and cover the pot. Allow to cook for a further 10 minutes, stirring occasionally to ensure all the pieces of beef gets evenly browned. You’ll notice that dish will release natural juices. Now remove the lid and turn the heat back to high med-high. We want to burn-off all the liquid and give the meat the lasting rich brown colour.
In the same bowl we seasoned the beef, add the water and swoosh it around a bit so every bit of remaining seasoning is mixed in with the water. When all the liquid (see pic above) is burnt away from the pot, add the water from the bowl.
Bring to a boil, then turn down the heat to a gentle simmer. With the pot covered, allow to cook for about 1 hour or until the beef is really tender. If after the 1 hour of cooking there’s still a lot of water left in the pot, do turn up the heat and allow to burn off. You’re looking for a nice thick gravy.
This dish makes for a great topping for rice or ground provisions. In the pic above I have it resting on a nice bed of steamy boiled yams. But you can also pair it well with any side you usually serve meats with – salads, mashed potatoes … it’s also amazing on macaroni and cheese.
Other stewed dishes:
Chicken
Pork
Curry Stew Chicken.
Please take a moment to share your experience with this recipe or if you have another version of it. Do leave me a comment below.
You may also enjoy:
Fry Cornedbeef With Iceberg Lettuce.
Salt-Beef Yellow Split Peas Dhal.
Comforting Beef Bone Soup.
How to Make a Caribbean-Inspired Curry Beef …
FAQs
The Five Most Common Beef Stew Mistakes
- Choosing a meat that's too lean. Stew is not meant for all cuts of meat. ...
- Putting too much flour on the stew meat before sautéeing them. ...
- Not using wine. ...
- Putting the meat and vegetables together in one pan. ...
- Not cooking it enough.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
How do I make my beef stew thicker? ›
Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.
How to thicken beef stew without flour? ›
My secret weapon. Instant mashed potatoes. Pour them on, stir them in, give it a minute or 2, and it'll be nice and thick.
What is the secret to good stew? ›
"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."
What not to put in beef stew? ›
So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.
What is the best tenderizer for stew beef? ›
The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.
Does vinegar tenderize meat? ›
The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer.
How do you make beef stew taste richer? ›
There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.
Why is my beef stew meat so tough? ›
When cooked in moisture, the collagen dissolves into a gelatin and the meat fibers separate more easily. The higher the cooking temperature, the tougher the meat fibers become; a boil produces rubbery, chewy stewing beef. A gentle simmer is necessary to tenderize the meat.
Do you need tomato paste for beef stew? We recommend using tomato paste for this recipe. Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine.
Can I use instant mashed potatoes to thicken my stew? ›
Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.
Is it better to thicken stew with flour or cornstarch? ›
Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.
What can I use if I don't have cornstarch for beef stew? ›
5 Best Cornstarch Substitutes
- All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
- Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
- Potato Starch. ...
- Rice Flour. ...
- Tapioca Starch.
Vegetables: small chopped carrots, celery, and onion or shallot practically melt into the sauce. Mushrooms: button mushrooms are a nod to the quartered mushrooms many classic beef stew recipes call for, but are thinly sliced instead of being left in bigger pieces. Garlic: minced garlic brings lots of cozy flavor.
Why put tomato paste in beef stew? ›
A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.
How do you cook stew meat without it getting tough? ›
Simmer, don't boil. It starts out tough but long slow cooking will melt the connective tissue. If you cook past the time when the connective tissue is melted, you boil out all the water in the meat and it becomes tough again, like a well-done steak. So check your stew/braise and when the meat is tender, it's done.
When should I add potatoes to stew? ›
The idea is to cook the carrots and potatoes at the end of the simmering process, so they don't become mushy. Just make sure to keep an eye on the stew to see if you need to add additional broth or water to keep it from drying out.
If you’ve been reading this blog for a while you may have come to the conclusion that the majority of dishes we prepare includes the process of “stewing”. Unlike what’s considered a stew in places like Canada and the US, our stews are based on the principle of caramelizing the meats to give it that so-unique brown colour and that marvelous flavour. But that very far from the truth, as our food culture is highly influenced by the many different races that make up the vibrant melting pot the Caribbean is. Today we’ll take a look at one of my dad’s most beloved dishes, stew beef!
