Categorized |Beef

It’s “thyme” you enjoyed stewed beef with a rich gravy.

What do you make that’s considered “comfort food” by your family? For me growing up it was a nice pig tail soup for Saturday lunch, thick with dumplings, ground provisions and split peas. I think our girls would say “beef with sauce (their way of saying gravy) and mashed potatoes” if I were to ask them the same question. Pretty similar to a North American style stew, but without all the vegetables, is how I could best describe this dish.

The result is a dish packed with tender pieces of beef since it’s cooked for a long time and a rich gravy that helps you appreciate boring mashed potatoes like you never thought possible.

* Disclaimer. This is NOT the traditional “stew beef” you’d find in Trinidad and Tobago or the other diverse islands that make up the Caribbean. I’ll post that recipe soon enough.

You’ll need….

1 lb beef (cubed)

1/4 teaspoon pepper flakes

3 cups beef stock

1 large carrot (diced)

1 medium onion (diced)

3 sprigs thyme (include stems)

3 cloves garlic

salt to taste (normally the beef stock I use adds enough salt to the dish)

pinch of black pepper

2 tablespoon olive oil

1 bay leaf

beef-recipes

Let’s prepare the ingredients…

– peel and slice the carrot and onion

– peel and crush the garlic

– if you can’t find already packaged stewing beef in your grocery store, get any cheap piece of beef and cube into 1 inch pieces.

– 1/4 cup of cream (I usually use half and half)

In a deep saucepan add the oil and place over high heat. As soon a the oil heats up add the pieces of beef to brown. Keep moving around so every side gets in contact with the bottom of the pan and browns evenly.

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This step can take about 10 minutes, depending on the type of pan you use and how high your heat is set. The next step is to add the sliced onions, garlic, carrots, pepper flakes and  black pepper.

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Turn the heat down a little and let cook for a couple minutes. Then add the thyme, bay leaf and beef stock. Try to ensure that you have enough liquid to cover everything in the pot. Now bring to a boil, then turn down the heat to a simmer. Cover the pot and let cook for about 1.5 hours or until the beef is tender.

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After everything’s been simmering for about 1.5 hours you should have a thickened gravy, now add the cream and cook for another 5 minutes. Then get ready to serve.

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Remove the bayleaf and thyme sprigs and serve with mashed potatoes. Enjoy! remember to taste for salt.

Be sure to leave me your comments or questions.

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70 Responses to “It’s “thyme” you enjoyed stewed beef with a rich gravy.”

  1. Monica dellihoue says:

    Can coconut milk be used instead of the half and half? How would that affect the flavor?

  2. susan says:

    Oops addenda to last post the brown color I was referring too was created with browning, brown the sugar in oil then add beef. That is the color I didn’t think I could get without browning, like you did, was it just serious pan frying that gave the rich brown color? Thanks again

  3. susan says:

    Hehe Chris you take in front, translation disclaimer, not your mama’s Trini beef stew, good color though and taste :) didn’t think I could get that rich brown stew look like a Trinidadian beef stew.Very tasty, waiting for the pig foot soup with split peas and ground provisions recipe that is comfort food. You hear meh.

  4. Joyce says:

    Thanks for the receipe Chris. My husband only asked me to do a stew for him in the week because of the cold winter nights and he loves his stew. Thanks for this easy receipe.

  5. Dana Hodge says:

    Good morning Mr. Chris I would like to know what kind of cream to use??

  6. Christine says:

    Very tasty! This also works well if a slow cooker but use less liquid.

  7. Lecho says:

    Me love this & the taste is (HUM) dushi. Just NICE !!
    Dushi means in papiamentu ( finger liking GOOD) !!!

  8. nakia says:

    Hi Chris this recipe was on the money,Thank u so much for sharing this with me and my family..

  9. Archie says:

    Thanks Chris.
    This is better than Guolash,I served Guolash in a Hungarian restaurant a while back in Toronto .But this recipe of yours is so much better,especially with the thyme.You deserve 100% of my vote,Keep up the good job.God Bless.

  10. Dave says:

    Hi, Chris. I cooked your oven jerked chicken recipe earlier this week. Awesome flavour. My wife who is from the Bahamas said it was even better than the jerk chicken we order at Calabash, our favourite Caribbean restaurant in Mississauga. Have you eaten there? Thanks for this website – I’ve let it be known to lots of friends. Even the lady at Longo’s Loft in Oakville. Told Amanda she should get you to do a Caribbean cooking eveningthere.

  11. Sterling S Mohammed says:

    Hi Chris your recipes make cooking so easy.This recipe is simply delicious-never thought of adding Cream.I know now this enhances the flavour.Thanks man.

  12. Hi Chris my name Petrina Do u have any recipes for weight loss about 15 Ibs.please if u forward to my email..

  13. Hi Chris j was watching video on how to make bread and it was great,can u send me for black cake and bake ham please

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