Trinidadian Carcamusa Stew

Ingredients

Trinidadian Carcamusa Stew takes inspiration from the Spanish dish but incorporates the unique flavors and ingredients of Trinidad and Tobago cuisine. The original Spanish Carcamusa typically includes pork, while the Trinidadian version uses beef as the main protein. Additionally, the Trinidadian adaptation incorporates local spices and seasonings, such as Caribbean curry powder and hot peppers, to infuse the stew with a distinct island flair. We alse have the original recipe for Carcamusa, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 carrot, sliced 1 carrot, sliced
• 1 cup pumpkin, cubed 1 cup pumpkin, cubed
• 2 cups beef broth 2 cups beef broth
• 2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 scotch bonnet pepper, whole 1 scotch bonnet pepper, whole
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the bell pepper, tomatoes, potatoes, carrot, and pumpkin to the pot. Stir well to combine.
5. 5.
   Return the beef to the pot and pour in the beef broth.
6. 6.
   Sprinkle the Caribbean curry powder and thyme leaves over the ingredients. Stir to evenly distribute the spices.
7. 7.
   Add the whole scotch bonnet pepper to the pot. Be cautious as it is very spicy. Adjust the amount according to your preference for heat.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
10. 10.
    Remove the scotch bonnet pepper before serving.
11. 11.
    Serve the Trinidadian Carcamusa Stew hot with rice or roti.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.

Tips & Tricks

• If you prefer a milder stew, remove the seeds and membranes from the scotch bonnet pepper before adding it to the pot.
• Adjust the amount of Caribbean curry powder according to your spice tolerance.
• For an extra burst of flavor, marinate the beef cubes in the curry powder and a splash of lime juice for 30 minutes before browning them.

Serving advice

Serve the Trinidadian Carcamusa Stew with a side of fluffy white rice or warm roti bread. Garnish with fresh cilantro or chopped green onions for added freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped parsley or cilantro on top for an appealing touch.