Andy - Trinidadian Beef Stew


2 lbs of beef chunks, preferably marbled and not very lean

3-5 Garlic Cloves

A half piece of Ginger

Condiments: Cumin, herb de provence, smoked paprika, salt/pepper, flour

Beef stock 

Tomato paste

Optional: Cream of Coconut

2 Bay Leaves 

Spring of Thyme

Your favorite red wine. I prefer Malbecs or cabernet sauvignon. You want to use the wine you prefer as it will flavor the dish to your liking.




1.     season the beef with your favorite spices. I use Cumin, herb de province, smoked paprika, salt and pepper and refrigerate for 24 hours to allow the season to penetrate.

2.     coat a heavy duty dutch oven or large pot with olive oil and heat on medium high.

3.     Coat the beef with flour and brown in batches. Remove and set aside

4.     Lower the heat. Deglaze the pan with about a 1/4 bottle of red wine, allowing some time for the alcohol to evaporate. ~7 minutes.

5.     Add the beef back into the pan

6.     Add your garlic cloves. Convenience tip: Dorot Frozen garlic cubes are super convenient 

7.     Use some twine to hold the spring of thyme together and drop. Allows for easy removal towards the end of the dish

8.     Add bay leaves. Tip: Use the larger pieces for easier removal or wrap with the thyme herb bundle.

9.     Add some tomato paste. Tip: The paste sold in a tube is easiest and long lasting.

10.   Add your beef stock. For proportion, a good guidance is for the meat to be 3/4 of the way covered in liquid. 

11.   Optional: Add a hint of coconut cream. Some specialty stores for Asian/West-Indian markets sell it in solid form.

12.   Pre-heat oven to 350 degrees

13.   This is your opportunity to taste the broth and make adjustments.  Keep in mind that the longer you stew, the saltier it becomes. Use the taste of saline water to determine the right about of salt/seaoning and the tomato paste to determine the richness/thickness of the sauce you desire.

14.   For even cooking, add the dutch oven into the oven (covered) and let simmer for about 2 hours. Check every hour to ensure there’s enough liquid and add more stock if needed. The meat should be tender between 2-3 hours depending on thickness. Allow yourself at least 3 hours to dinner/lunch time.You won’t regret it.