In this amazing recipe, beef is browned using the traditional ‘burning of the sugar’ method. The only difference from stewed chicken is the addition of chunks of carrots, celery and potatoes to make it a hearty stew with lots of gravy.
Serve this stewed beef over freshly steamed jasmine rice or accompanied by stewed red kidney beans, callaloo or dhal and your favorite salad and fried plantains. Wash it down with a cold glass of mauby, sorrel or home-made lemonade.
Stewed beef can be made the traditional way without the potatoes, celery and carrots which allows you to serve with Trinidad dhal and callaloo with rice on the side. With the addition of these ingredients, it is hearty enough to serve alone with rice.
Make it and let me know how it turns out. I know you will enjoy this one!
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Julia Child’s Beef Bourguignon
STEWED BEEF
Ingredients
- 3 lbs beef cut into 1 inch pieces
- 3 tablespoons green seasoning
- 1 tomato large, chopped
- ½ onion chopped
- 2 cloves garlic grated or minced, optional
- 4 sprigs thyme
- Pimento pepper optional
- Hot pepper optional
- 2 potatoes medium, peeled and cut into 1 inch pieces
- 1 carrot sliced
- 4 celery stalks chopped
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 6 tablespoons brown sugar
Instructions
- Rinse beef with plain water. Drain well.
- Season with green seasoning, tomato, onion, garlic, thyme, pimento pepper, hot pepper-if using, salt and black pepper. Marinate overnight. Note that I don’t always season in advance and seasonings can be added after coating with the browning.
- In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. If this happens you have to start over!
- Add seasoned beef and listen to it sing in the pot. Immediately raise heat to high and stir continuously to coat with the brown sugar, about 3 minutes.
- Stir in carrots and celery, cover, reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the liquid has evaporated.
- After the liquid has evaporated, add potatoes and stir for a minute to allow flavors to develop.
- Add 2 cups of hot water, more if you like lots of "sauce". Cover and cook an additional 15 minutes or until the beef is fully cooked and tender and the sauce has thickened to your desired consistency.
- Taste and add more salt and pepper if required. For this dish I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use.
