Saint Lucian Beef Stew
Boeuf Braisé
A rich and savory beef stew, slow-cooked to tender perfection with aromatic spices and vegetables. This dish showcases the hearty, comforting side of Saint Lucian cuisine, often prepared for family gatherings.
🧂 Ingredients
- 2 lbs Beef chuck(cut into 1.5-inch cubes)
- 2 tbsp Olive oil
- 6 tbsp Brown sugar
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Green seasoning(a blend of herbs like parsley, chives, thyme, scallions, and garlic)
- 2 tbsp Tomato paste
- 4 fresh Thyme sprigs
- 1 whole Scotch bonnet pepper(optional, for heat)
- 1 Bay leaf
- 3 cups Water(or enough to cover beef)
- 2 medium Carrots(peeled and cut into 1-inch pieces)
- 2 medium Potatoes(peeled and cut into 1-inch pieces)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the beef cubes and pat them dry. Season generously with salt and black pepper. In a separate bowl, combine the beef with green seasoning, chopped onion, minced garlic, and tomato paste. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
💡 Tip: Green seasoning can be made by blending fresh herbs like parsley, chives, thyme, scallions, and garlic with a little oil. - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the brown sugar and allow it to melt and caramelize until it turns a deep amber color. Be careful not to burn it.
💡 Tip: Caramelizing the sugar provides a rich color and depth of flavor to the stew. - 3
Carefully add the marinated beef to the caramelized sugar. Sear the beef on all sides until well-browned, stirring to coat it with the sugar mixture. This step is crucial for developing flavor.
- 4
Add the fresh thyme sprigs, whole scotch bonnet pepper (if using), and bay leaf to the pot. Pour in the water, ensuring the beef is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.
💡 Tip: If the liquid evaporates too much, add more hot water. - 5
Add the prepared carrots and potatoes to the stew. Stir well, cover, and continue to simmer until the beef is fork-tender and the vegetables are cooked through.
💡 Tip: Adjust salt and pepper to taste. - 6
Remove the thyme sprigs, scotch bonnet pepper, and bay leaf before serving. The stew should have a thick, rich gravy. If it's too thin, you can simmer it uncovered for a few more minutes to reduce the liquid.
💡 Tip: Serve hot over steamed rice or with your favorite side dishes.
💡 Pro Tips
- ✓For a deeper flavor, marinate the beef overnight.
- ✓Adjust the heat by adding or removing the scotch bonnet pepper.
- ✓Ensure the sugar does not burn during caramelization, as it will make the stew bitter.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like yams or dasheen.
- A splash of red wine can be added with the water for extra richness.