Caribbean-Style Stewed Beef Recipe

Today's reminder: Patterns don't need permission; they grow in the space we give them. And over time, what you ignore becomes your normal, what you normalize becomes what you accept, and what you accept becomes your life.💜

This hearty Caribbean stew features tender beef slowly simmered with potatoes, aromatics, and warming spices in a deeply flavored brown sauce. Serve with rice, staples, vegetables, dumplings crusty bread or as you desire.

Serves: 4

Ingredients:

For the Beef:

1 lb stewing beef, cut into large chunks

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon allspice (pimento)optional

1 tablespoon lime or lemon juice

For the Stew:

2 tablespoons vegetable oil (optional)

1 tablespoon brown sugar

1 large onion, sliced

1 shallot sliced (optional)

3 cloves garlic, minced

1 scallion, chopped

1 small Scotch bonnet pepper, whole (optional)

1 tomato, chopped or 1/2 cup crushed tomatoes

2 cups beef stock (or water + 1 beef bouillon cube)

3–4 yellow or Irish potatoes, peeled and cut into chunks

1 carrot, sliced (optional)

Bell peppers chopped (optional)

Salt & black pepper, to taste

Instructions:

Season the beef:

Clean beef with lime or lemon juice, rinse, and pat dry. Season with salt, black pepper, thyme, paprika, allspice, and lime juice. Marinate for at least 30 minutes (overnight preferred).

Tenderize the beef:

Place seasoned beef in a pressure cooker with 1/2–1 cup water. Cook on high pressure for 20–25 minutes. Allow pressure to release naturally. Remove beef and reserve the cooking liquid.

Brown the sugar: Heat oil in a heavy pot over medium heat. Add brown sugar and allow it to melt and bubble until deep brown (do not burn). Brown the beef: Add seasoned beef to the pot and stir to coat in the browned sugar. Brown on all sides, about 8–10 minutes.

Build the stew: Add onion, garlic, shallots, scallions, bell peppers, scotch bonnet (if using), tomato, and carrot. Stir well and cook 2–3 minutes until fragrant.

Simmer: Pour in beef stock and bring to a boil. Reduce heat, cover, and simmer for 1 1/2–2 hours, stirring occasionally, until beef is tender. Add potatoes: Add potatoes and continue simmering uncovered for 25–30 minutes, until potatoes are tender and sauce thickens.

Finish and serve: Taste and adjust seasoning. Remove Scotch bonnet before serving.

Serving Suggestions: Serve with rice, staples, dumplings, vegetables, callaloo or as you desire.

Cooking Tip: Add potatoes halfway through cooking to prevent them from breaking down and thickening the stew too much.

Enjoy

Bon appétit

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