Caribbean Beef and Coconut Stew

 

        This delicious beef stew is a great change of pace from the typical American beef stew. Both are delicious, but this has the added flavor of coconut and herbs with make it both fresh and rich. 

Beef Stew Recipe

2 lb. stew beef

2 Tbsp. oil

1 Tbsp. sugar

6 green onions

1/2 tsp. thyme

1 beef bouillon cube

1 can. coconut milk

1/2 red onion, sliced

2 red peppers, sliced

2 tsp. ginger paste

1 Tbsp. ketchup

2 tsp. Worcestershire sauce

Green Seasoning

1 stick celery

1 bunch celery

12 cloves garlic

4 green onions

1 tsp. thyme

1 red onion

3 Tbsp. water

1 tsp. salt

4 Cubanelle Peppers

Combine everything for the Green Seasoning in a food processor. Process until smooth. 

In a large zipper sealed bag combine the stew beef, half the green seasoning, sliced red onion, sliced red pepper rings, ginger paste, ketchup, and Worcestershire sauce. Seal the bag and mush around to combine. Allow to marinate at least 8 hours or overnight. 

Heat the oil in a large pan. Add the sugar, and cook, stirring, until the sugar is golden. Add the meat all at once and stir quickly to incorporate the cooked sugar. If a lot of liquid starts to come out in the pan remove with a large spoon or ladle to keep the meat from stewing instead of browning but reserve the liquid. Leave the meat without stirring, until the meat is browned. 

Once the meat is browned add the sliced green onions, thyme, and beef bouillon cube. Cook, stirring, for a minute or two. Add the coconut milk and any liquid you removed in the beginning. Simmer for an hour, until the beef is fork tender. Add the remaining green seasoning and simmer for 30 minutes. Check for salt and pepper and adjust as needed. 

Serve with fresh cilantro and crusty bread.