Stew Beef

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Delicious isn’t it? Just a a title and a picture and you’re beginning to feel hungry… You start to salivate at the very thought of biting into the tender stew beef, packed with mouthwatering flavour. The aroma of the stew beef and the steam from the hot, boiled rice play with your nose before being swept away by the cool breeze. Then one spoonful of stew beef in a blanket of soft rice approaches your mouth. You can’t contain yourself; you close your eyes as the taste envelops your tongue while you chew every last fibre of the meat, as you wait anxiously with another spoonful of this tasty Trini delight….

The power of words is unfathomable at times. I sometimes surprise myself at what I write while I play with words in this way. You start with a blank page and when you’re done these words come together to form a master piece; a work of art for others to enjoy….

So too for cooking. Bare ingredients come together to form a dish that’s not only a work of art, but also a dish that is culturally relevant and identifies country. Have you ever seen it this way? For instance where else in the world would you get a curry stew meat like the agouti or goat or chicken? or doubles as a matter of fact? Only in Trinidad for the most part, and if you see it anywhere else that person, for sure, learnt it from a Trini (or visited simply trini cooking) :-).

Enjoy this work of art we call stew beef. Goes great with almost anything!


Stew Beef



1 lb beef (cubed)
2 tbsp sugar
2 tbsp green seasoning
3 leaves chadon beni
2 dashes soya sauce (optional)
salt to taste
pepper to taste


Season the beef adding the green seasoning, chadon beni, salt etc.
In a pressure cooker add the sugar

Allow to caramelize
. Note the colour
Then add the seasoned beef.
Stir and allow beef to be evenly coated with the caramelized sugar.
Let it simmer in its own juices.
After about five minutes or so add a little water
and pressure cook for twenty minutes.

The finished stew beef; tender and juicy. Serve over rice etc.



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