Categorized | Beef

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

Posted on 10 May 2009
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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.

stew-beef-recipe

steak-with-gravy

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.

beef-recipe

cooking-beef

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.

stew-beef

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.

beef-with-gravy

caribbean-recipe

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

  1. Fearless Kitchen says:
    May 11, 2009 at 10:05 am

    This looks really delicious. My mom would probably put the potatoes in, but I like it better served with mashed potatoes.

    Fearless Kitchen’s last blog post..Recipe: Wicked Simple Asparagus

    Reply
  2. Cynthia says:
    July 14, 2009 at 9:40 pm

    Nice going there Chris. I’ve always found the stewed beef is a hit a miss dish. Sometimes it turns out really well. You do the same thing again and then it’s not so nice again. Go figure.
    [rq=56291,0,blog][/rq]Eating Abroad

    Reply
  3. Sarah G. says:
    November 19, 2009 at 12:11 pm

    Hi Chris,

    You mention pig tail in the preamble above. Do you have any recipes to share using pig tail. I love it myself, and have happy memories of meals including it.

    Love your website, recipes, comments, etc.

    Keep on sending the “love”….

    Reply
  4. John Porter says:
    December 22, 2009 at 11:47 am

    Hi Chris,

    This is certainly a great dish and a superb presentation.I have done this sometime ago but I did not use the half and half. However, next time around I'll be sure to include it.

    Really enjoy the recipes and your clarity of presentation.

    Thanks so much.

    John

    Reply
    • denise says:
      January 23, 2011 at 5:53 pm

      hi, can you tell me what half and half is please…. thanx

      Reply
      • Joannie says:
        August 28, 2011 at 10:15 am

        its like a creamer. Many people use it in their coffee instead of using milk. Its much lighter than milk, hence "half and half"

        Reply
      • Eve says:
        November 3, 2011 at 5:36 am

        half and half (in Canada) is 10% fat cream so much richer than milk and what people generally use in coffee. you can cook with it like with whipping cream (35% fat) but it may separate if boiled.

        Reply
  5. Alison says:
    January 18, 2010 at 7:57 am

    I live in the carribbean and always look foward to your recipes. Each Island has it’s own little thing where cooking the island style is concern. But we still have alot in common. That’s why I look forward and learn from your recipes. Keep them coming

    Reply
    • admin says:
      January 19, 2010 at 2:29 pm

      Thanks Alison. Maybe we can get you to share a recipe soon? Though we crave our individuality, we still have a lot in common.

      Happy Cooking

      Chris

      Reply
  6. Cheryl says:
    February 26, 2010 at 8:44 am

    Hi Chris:
    My husband is from Panama. I am always looking for dishes to fix for him instead of the “American Way”. i have prepared several carribean dishes and we both really enjoy them. Thanks

    Cheryl

    Reply
    • admin says:
      March 4, 2010 at 5:26 pm

      Hello Cheryl, great to have you here and commenting. be sure to try some of the recipes.. you’ll love them.

      happy cooking

      chris…

      Reply
  7. Joanne says:
    March 28, 2010 at 7:35 pm

    Hi
    I love cooking stew beef. I make it with white rice on the side.

    Reply
  8. Michelle says:
    April 7, 2010 at 5:11 am

    Hi Chris, thanks for the idea of mashed potatoes with stew beef. I've never eaten it that way. I usually have it with parboiled white rice and callaloo.

    Reply
  9. Debbi says:
    June 4, 2010 at 11:32 pm

    Hi Chris,

    This is too luscious … borderline insane!

    Debbi

    Reply
  10. jumbieg says:
    June 17, 2010 at 2:37 am

    NP.. let me know your thoughts next time you try it.

    Reply
  11. Jackie says:
    September 22, 2010 at 10:36 am

    Your recipes are awesome my husband is from trinidad and I've made several of your recipes and he can't believe I did it all by myself my favorite is the stew fish it's awesome!

    Thanks again, continue sharing your recipes.

    Jackie

    Reply
  12. Nicole says:
    October 4, 2010 at 10:26 am

    This recipe looks great!!! I would love to make it next week as the weather is getting chillier up in Canada now. So if you don't have beef stock what could you just add water to the pot after the meet is browned and add more seasonings? and which seasoning would you add?

    Nicole: The "Caribbean-Canadian"

    Reply
  13. Soosan1 says:
    January 5, 2011 at 11:13 am

    You don't actually say how many this serves. Looks great and will try it tonight.

    Reply
  14. denise says:
    January 24, 2011 at 7:15 am

    hi chris,

    please could you tell me what half and half cream is please….. thanx denise

    Reply
    • Chris says:
      January 25, 2011 at 12:02 pm

      it's cream with a lower content of fat…
      12% fat (range 10.5-18%)

      In the United States, half and half is a mix of 1/2 whole milk and ½ cream, typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking.

      Hope this helps.

      Reply
  15. Linda McComie says:
    June 1, 2011 at 8:01 pm

    Chris
    I think that here in the UK half and half could be replaced with single cream.

    Reply
  16. afei$ha says:
    June 26, 2011 at 12:42 pm

    omg dribble and i am really hungry right no//!

    Reply
  17. Claire says:
    September 28, 2011 at 6:19 pm

    I'll be looking to cook some good warming dishes such as this as the weather starts cooling down here in the UK. My partner got his first taste of C'bean cooking r/t in Barbados last May and loved every meal, so no battles on that front!

    Reply
  18. Eve says:
    November 3, 2011 at 5:51 am

    hey Chris, i learned to make stew beef by browning some sugar first (not the beef) in oil, then adding in the beef when the sugar turns dark brown (not burnt) and letting the caramelized sugar coat the beef for colour. then add celery, onions, peppers, garlic, herbs, etc. brown for a bit, then turn down the stove, cover the pot to let the beef simmer and make its own gravy. Sometimes i add kidney beans, sometimes not. You can also buy "browning" in bottles at Caribbean stores – i'm guessing it works the same as browning the sugar so you can skip that step? this method adds a pretty distinct flavour and colour that i associate with "stew beef" (Caribbean-style) vs "beef stew" which is more what i know your recipe as, lol. i make stew chicken the same way (minus the beans).

    Keep up the good work! i hate cooking but really enjoy your posts. :)

    Reply
  19. joyce collins says:
    November 15, 2011 at 12:40 pm

    I added a can of diced tomatoes this and it really was good. Them gravy was nice and thick and good with the potatoes.

    Reply
  20. Carol Wiley says:
    November 30, 2011 at 3:43 pm

    Made this recipe last night, minus the pepper flakes (food allergy), and it was great! Mine did not thicken up and am thinking I will add a thickener next time. Using leftovers tonight to add rice noodles to for soup. Thanks for sharing your cooking skills with the rest of us.

    Reply
  21. loraine burke says:
    December 26, 2011 at 5:04 pm

    Can I use water instead. Of beef stock and can I used any other milk

    Reply
  22. judy ali says:
    January 22, 2012 at 8:30 pm

    hi christ thanks for recipe a must try never had it with mashed potato had mostly with rice

    Reply

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