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.

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

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.

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.

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.

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.

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.

Please don’t let the title misguide you. The pepper isn’t intense in this recipe, it’s more for the full body flavor it will add. This dish is usually featured on our dinner table at least 2-3 times a month. Not only is it very quick to make, it’s an absolute hit with Caron and our girls. A lovely partner to fresh cut fries, a fresh salad, onion rings or just about anything you usually serve with steak.

Since I’m a medium rare steak kinda fella, I usually only cook this one but don’t participate in it’s consumption. Caron and the girls will not touch any meat that’s not cooked all the way through and I hate seeing good steak “overcooked” so I have to cook to please the masses. Well done it is!

You’ll need…

1-2 lbs NY Striploin steak (sliced thin)

1/4 teaspoon sea salt (you can adjust to taste)

1/4 teaspoon chili flakes

1/4 teaspoon black pepper

1 teaspoon butter

2 tablespoon olive oil (for marinating)

1 teaspoon olive oil (for cooking)

1 med-large onion sliced

Start by slicing the steaks into thin strips. Use a sharp knife and try to slice by placing the knife on an angle to the cutting board surface. TIP : Slice when the meat is still a bit frozen for easier handling.

Notice the great marble effect? Deserve to be on a hot grill!

Lets marinate this for a bit. In a bowl, place the sliced pieces of beef, sliced onions, black pepper, chili flakes, salt and the 2 tablespoons of olive oil. Mix around, cover and place in the fridge for at least 30 minutes.

I then like to bring it back to room temperature before cooking, so it’s removed from the fridge about 10-15 minutes before I get started. Now add the butter and remaining olive oil to a wide base pan and place on high heat. As soon as the butter melts and the oil is hot, start adding the marinated meat – dump the entire bowl in. But move around so each piece touches the heat from the pan.

Remember to keep moving around the pieces of steak so they’re always in contact with the heat from the pan. It should take about 5-10 minutes for us to achieve a nice golden color. If you’d like a medium steak, cook on high for 2-4 minutes only.

Quick and very tasty! Your family and friends will love to see this one on the dinner table. Makes great beef sandwiches s well!

Be sure to leave me your thoughts and comments in the comment box below.

Regards

Chris..