Stewed Beef with Local Spices

Ingredients

In this adaptation, the Romanian Stufat is transformed into a Caribbean delight by incorporating local Saint Lucian spices and flavors. The original dish typically uses European spices like paprika and bay leaves, while this version embraces the vibrant Caribbean flavors of allspice, thyme, and Scotch bonnet pepper. The addition of local vegetables and the use of traditional Caribbean cooking techniques further enhance the dish's unique character. We alse have the original recipe for Stufat, so you can check it out.

• 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
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 tablespoon allspice 1 tablespoon allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 Scotch bonnet pepper, whole 1 Scotch bonnet pepper, whole
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot 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, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
4. 4.
   Return the beef to the pot and add the sliced carrots, diced tomatoes, tomato paste, beef broth, allspice, dried thyme, and Scotch bonnet pepper.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the Scotch bonnet pepper before serving.
8. 8.
   Serve the Caribbean Spiced Beef Stew hot with rice or bread.

Treat your ingredients with care...

• Scotch bonnet pepper — Handle with caution as it is very spicy. If you prefer a milder stew, remove the seeds and membranes before adding it to the pot.

Tips & Tricks

• For an extra burst of flavor, marinate the beef in the spice mixture overnight before cooking.
• If you can't find Scotch bonnet pepper, you can substitute with habanero pepper for a similar level of heat.
• Adjust the amount of allspice and Scotch bonnet pepper according to your spice tolerance.
• To thicken the stew, you can add a slurry of cornstarch and water during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Caribbean Spiced Beef Stew in deep bowls, allowing the aromatic steam to waft up and entice your senses. Garnish with fresh thyme leaves for an added touch of freshness.

Presentation advice

Present the Caribbean Spiced Beef Stew in a rustic clay pot or a colorful Caribbean-inspired bowl. The vibrant colors of the stew, along with the tender beef and vegetables, will make for an inviting and appetizing presentation.