Stew Beef, 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!
1 pound beef (cubed)
2 tablespoons sugar
2 tablespoons 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. Allow it to simmer if there is a little too much liquid. Remove and serve warm.
- 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. Caramelize the sugar.
- 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.
- Serve over rice etc.
I have one question for you. Why do you always torture me?
I am sooo sorry. I'll try not to do it again. =^)
I love stew beef with dhal and rice. Some think its a weird combo but its really good.
I don't see anything weird about it. In fact I have enjoyed it in this way as well and it cut good!
So when you are stewing meat do you add any curry/geera/masala etc to the meat? I usually add a bit of curry is it best not to?
What you're really doing there is called curry stewing so nothing is wrong with that 🙂
I love stew beef but never made it before. When my darling heard i wanted beef for lunch he bought some and brought it home by me along with his pressure cooker. I followed this recipe. The beef was terrible. What did i do wrong. Also i added a little ginger...idk if the soy sauce made it kinda sour like but it was a terrible experience (similarly to the stew peas that i also got from your webpage). I was so embarrassed I just wanted to cry. Like a good man he ate all but his friend tried but obviously didnt want another bite. I too wanted to throw it away. Disclaimer is my food normally taste great... Please help
I sent you an email