Mauritian Beef Stew (Boeuf Braisé)
A hearty and flavorful beef stew, slow-cooked to tender perfection with aromatic spices, vegetables, and a rich gravy. This Mauritian version often incorporates a blend of French and Creole influences, resulting in a deeply satisfying dish perfect for a comforting meal.
🧂 Ingredients
- 1.2 kg Beef(stewing cuts like chuck or brisket, cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 2 medium Carrots(peeled and cut into chunks)
- 2 medium Potatoes(peeled and cut into chunks)
- 2 Celery stalks(chopped)
- 4 sprigs Thyme(fresh or 1 tsp dried)
- 1 Bay leaf
- 1 tsp Garam masala
- 1 Cinnamon stick
- 3 Cloves
- 2 Cardamom pods(lightly crushed)
- 1 cup Red wine or beef broth(optional, for deglazing and adding depth)
- 3 cups Water or beef broth(or enough to cover the meat)
- Salt(to taste)
- Black pepper(to taste)
- 2 tbsp Fresh coriander or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Sear the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches until well-browned on all sides. Remove the beef and set aside.
💡 Tip: Don't overcrowd the pot; searing in batches ensures a good crust. - 2
Sauté aromatics: Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 6-8 minutes - 3
Build the base: Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. If using red wine, add it now and let it simmer for a minute to reduce slightly.
⏱️ 3-5 minutes - 4
Add spices and liquid: Return the seared beef to the pot. Add the thyme, bay leaf, garam masala, cinnamon stick, cloves, and cardamom pods. Pour in enough water or beef broth to cover the meat.
💡 Tip: Using whole spices adds layers of flavor that infuse slowly during braising. - 5
Braise the stew: Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise. Cook for at least 1.5 to 2 hours, or until the beef is becoming tender.
⏱️ 1.5 - 2 hours - 6
Add vegetables: Add the chopped carrots, potatoes, and celery to the pot. Stir to combine. Add more liquid if necessary to ensure the vegetables are partially submerged. Continue to simmer, covered, until the vegetables are tender and the beef is fork-tender.
⏱️ 45-60 minutes - 7
Adjust seasoning and serve: Remove the bay leaf and cinnamon stick. Taste the stew and adjust seasoning with salt and pepper as needed. If the gravy is too thin, you can simmer it uncovered for a few minutes to reduce, or thicken with a cornflour slurry. Garnish with fresh coriander or parsley and serve hot.
💡 Tip: The stew can be made a day in advance; flavors often deepen overnight.
💡 Pro Tips
- ✓For a richer flavor, brown the beef well and don't skip the step of sautéing the aromatics.
- ✓Adjust the spice blend according to your preference. Some recipes might include other spices like cumin seeds or coriander seeds.
- ✓This stew pairs well with steamed rice, crusty bread, or even roti.
🔄 Variations
- Add other root vegetables like parsnips or sweet potatoes.
- For a touch of sweetness, add a tablespoon of brown sugar or a few dried prunes.
- A splash of Worcestershire sauce can add extra depth to the gravy.