Guyanese Spiced Beef Stew

Ingredients

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 scallions, chopped 2 scallions, chopped
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 4 allspice berries 4 allspice berries
• 1 scotch bonnet pepper, whole 1 scotch bonnet pepper, whole
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) cassareep 1 cup (235ml) cassareep
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, grated ginger, and chopped scallions. Sauté until the onions are translucent and fragrant.
3. 3.
   Return the beef to the pot and add the cinnamon sticks, cloves, allspice berries, and scotch bonnet pepper. Stir to combine.
4. 4.
   Pour in the beef broth and cassareep. Stir in the brown sugar and season with salt to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the scotch bonnet pepper, cinnamon sticks, cloves, and allspice berries before serving.
7. 7.
   Serve the Guyanese spiced beef stew hot with rice or roti.

Treat your ingredients with care...

• Cassareep — Cassareep is a key ingredient in Guyanese cuisine and adds a unique flavor to the stew. If you can't find cassareep, you can substitute it with a mixture of equal parts molasses and soy sauce for a similar taste.

Tips & Tricks

• For an extra layer of flavor, marinate the beef in the spices overnight before cooking.
• Adjust the amount of scotch bonnet pepper according to your spice preference. Remove the seeds for a milder heat or leave them in for a spicier stew.
• Allow the stew to simmer on low heat for a longer time to develop a richer flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further intensify.

Serving advice

Serve the Guyanese spiced beef stew with a side of fluffy white rice or warm roti bread. Garnish with fresh cilantro or chopped scallions for a pop of color and freshness.

Presentation advice

Present the Guyanese spiced beef stew in a deep bowl, allowing the rich sauce to envelop the tender beef. Sprinkle some freshly chopped parsley or cilantro on top for an appealing visual contrast.