Entree: Barbados – Northern Culinary Region – Bajan Beef Stew (Hearty Barbadian braised beef stew with root vegetables and Caribbean seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) browning sauce (or browned sugar solution)
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 2 scallions, chopped, about 30 g
- 3 tbsp (45 ml) green seasoning (Caribbean herb blend)
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock
- 2 sprigs fresh thyme (leaves stripped), about 2 g
- 2 bay leaves (about 0.5 g)
- 2 medium carrots, cut into chunks, about 8 oz (225 g)
- 2 medium Yukon Gold or white potatoes, cut into chunks, about 12 oz (340 g)
- 1 Scotch bonnet pepper, whole or pierced for mild heat, about 30 g
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) ground allspice (pimento)
- 1 cup (170 g) cooked butter beans (optional)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the beef dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot or Dutch oven over medium-high heat. In batches, sear the beef until browned on all sides, 3–4 minutes per side; remove and set aside.
2. Reduce heat to medium, add onion, scallions, and garlic to the pot and sauté until softened, about 4 minutes. Stir in tomato paste and green seasoning and cook 1 minute to bloom flavors.
3. Return beef to the pot. Add beef stock, thyme, bay leaves, browning sauce, brown sugar, and ground allspice. Bring to a simmer, then reduce heat to low, cover, and braise gently until beef is nearly tender, about 1 1/2 hours.
4. Add carrots and potatoes to the pot, nestle in the whole or pierced Scotch bonnet for heat control, and continue to simmer, partially covered, until vegetables and beef are fork-tender, about 30–40 minutes. If using butter beans, stir them in during the last 10 minutes to warm through.
5. Adjust seasoning with salt and pepper; remove bay leaves and thyme stems and discard. Garnish with chopped parsley and serve hot with rice, cou-cou, or bread.