Brown beef stew – pure white bite

Why use broth sauce for beef stew?

What makes brown beef stew stand out among other stew recipes is that brown sauce. This popular Caribbean seasoning gives this stew its rich color and characteristic smoky flavor. Basically, it’s completely burnt sugar, which adds sweetness to balance out the bitterness in a recipe. A gorgeous brown color is also added.

Making homemade charred sauce only requires a few pantry essentials. Alternatively, you can buy bottled sauce at your local grocery store as a shortcut. Don’t worry, I won’t tell. 😉

recipe ingredients

1. beef – You can use any part of the meat with marbling in this recipe. Options include boneless chuck roast, round tip, top round, pot roast, or another flavorful cut that benefits from longer cooking times.
2. seasoning – This recipe uses all the seasonings like bouillon powder, thyme, paprika, salt and pepper.
3. aromatic – Classic aromas like onion, garlic, green onion, and ginger bring a classic Caribbean vibe.
4. sauce – Browning sauce, ketchup, and hot sauce add color, flavor, and a little heat.
5. vegetables – Bell peppers, potatoes and carrots are a classic vegetable stew, making this dish hearty and nutritious.
6. liquid – Simmer beef in meat stock until tender and create a flavorful stew. You can use water, but it will be even more delicious if you use dashi stock.

How to make brown beef stew

brown beef

• puree Place the ginger, small onion, garlic, and green onion in a blender with a little water and blend into a paste until smooth. (Photos 1-2)
• season – Place the beef chunks in a large pot. Add the mixed seasoning paste, bouillon powder, salt, pepper, dried thyme, and paprika. Mix well to evenly coat the beef. (Photo 3)
• boil – Add 4-5 cups of water to a pot and bring to a boil. Then reduce the heat and simmer until the beef is tender. It takes about 1.5 to 2 hours (even less if you use a pressure cooker). Once tender, remove the meat and reserve the stock. (Photos 4-5)
• Sheer – Heat 2 tablespoons canola oil in a large pot over medium-high heat. Add the cooked beef and stir-fry for 1-2 minutes (until deep brown). Remove from the pan and set aside. (Photo 6)

make stew

• Saute – In the same pot, add the chopped onions and sauté for about 5 minutes or until the onions are soft and translucent. Add the minced garlic and thyme. Stir for another minute until fragrant.
• seasoning – Stir in hot sauce (or chili sauce), paprika, allspice, brown sugar, and brown sauce. Mix well to combine.
• vegetables – Add ketchup, sliced ​​peppers, carrots and potatoes. Cook for 2-3 minutes, stirring occasionally. (Photo 7)
• combine – Return the browned beef to the pot. Pour in 2 cups of reserved meat stock and 1 cup of water. Stir to combine.
• boil – Cover the pot and simmer for 15 minutes or until the potatoes are cooked through and the sauce thickens slightly. Adjust the seasoning to your liking and the thickness to your liking. If it’s too thick, add more broth or water to reach your desired consistency. (Photo 7)
• serve – Once the stew is ready and the flavors are well mixed, turn off the heat. Please enjoy warm.

Recipe variations

1. Vegetable variations. Feel free to add other vegetables like celery, peas, or corn if you have them. Add delicate vegetables at the end of cooking to prevent overcooking.
2. Increases flavor. Add a little red wine, balsamic vinegar, or soy sauce to the stew.
3. Keep it mild. For a milder version, feel free to omit the hot sauce.
4. Meat exchange. Replace the beef with pork or chicken, but don’t forget to adjust the cooking time.
5. pressure cooker. If using the Instant Pot, pressure cook the beef for about 10 minutes (let it air out for 5 minutes). Release pressure, brown beef, add vegetables and pressure cook for 2 minutes. Let the pressure release naturally for 5 minutes.
6. slow cooker. In the morning, set your slow cooker on low heat for 6-8 hours or high heat for 3-4 hours and enjoy the aroma of the simmering stew.

tips and tricks

1. Browning the meat is optional. All spices are like masking the Maillard reaction.
2. It is delicious if you marinate the beef in the seasoning paste and marinate it in the refrigerator overnight.
3. If the stew thickens too much during cooking, add more broth or water as needed to adjust the consistency.

How to prepare and store

Brown Beef Stew is perfect to make ahead of time for busy weeknights. It is best to make it 1-2 days in advance and store it in an airtight container in the refrigerator. Then reheat on the stove over low heat. You can add a little more broth during reheating to get the desired consistency.

Additionally, you can freeze the cooled stew for up to 3 months in a freezer-safe container or freezer bag. Thaw in the refrigerator overnight and reheat.

what to eat with brown beef stew

Brown beef stew is a satisfying meal on its own. but, fried plantains, rice and peasand sides Karoo Cook authentic Caribbean-style meals.

Try more filling stew recipes

1. coconut shrimp stew
2. goat curry stew
3. african beef stew
4. slow cooker chicken and bean stew
5. fish stew

by Imma