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Trinidad Stew Beef with Herbed Dumplings (recipe)

22 January 2007 5,193 views 36 Comments

Trinidad Stew Beef with Dumplings

I was all set to make a chicken paella this morning, that was until I learnt about the ‘Waiter there’s something in my stew’ challenge which ends tonight. See these days nothing gets me more excited than the 101 food blog challenges that seem to pop up every other minute. I mostly enjoy them because I think they are great way to find new interesting bloggers, and likewise it’s a good way for bloggers to find me :) I also enjoy them because they force me to revisit my recipe books in new and creative ways.

Stews are something that I don’t make as often as I did a few years ago so I thought it would be interesting to revisit one, a local recipe this time around, that exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing meat, to the European addition of beer, to the presence of Asian soy sauce the only thing that this dish was missing was some curry! But don’t worry I served it with a side of caramelized and fried curried onions… so yum!

And don’t worry, I -will- eventually get around to making that chicken paella as well :)



Trinidad Stew Beef with Herbed Dumplings
(adapted from a recipe in the Naparima Girls’ High School Cookbook)

Ingredients:

2 lbs stewing beef, cubed
2 tbsp oil
4 tbsp sugar
2 large onions, sliced
1 bottle beer (12 oz)
1 tbsp Worcestershire sauce
2 bay leaves
1 tbsp soy sauce
1 tsp basil
salt and pepper to taste
dumplings (recipe below)

METHOD:

1. In a heavy frying pan or skillet, heat oil, add sugar and allow to burn until dark brown. (It has been pointed out to me by Marsha and Sylvie in the comments below that I should emphasize the -until dark brown- part … you don’t want it to turn black… this can happen in the blink of an eye so be vigilant. If the sugar ’siezes’ up when the meat is added don’t stress either, it will redissolve)

2. Add seasoned beef and stir well to coat pieces of meat
3. Cook for 6-8 minutes, stirring constantly
4. Add onion and cook for 5 minutes more

5. Stir in beer, soy sauce, Worcestershire sauce, bay leaves and basil

6. Bring to the boil, cover, reduce heat, and simmer until meat is tender (60-90 minutes)
7. Add dumplings to hot stew

Herbed Dumplings:
Sift 1 cup flour, 1 tsp baking powder, 1/2 tsp salt. Stir in 1/2-1 cup coconut milk. Dough should be soft not stiff. Add 1 tsp dried herbs.

Drop by spoonfuls.

8. Cover and continue to cook for 15 minutes
9. Adjust salt and pepper and remove bay leaves
10. Serve with rice and vegetables

Makes 6-8 servings

Trinidad Stew Beef with Herbed Dumplings

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36 Comments »

  • boo said:

    oooh, i have never seen the browning the sugar and using that to brown the meat. i am going to try that when we have some stewing meat!

    what herbs do you use?

    xoxoxox

    # 22 January 2007 at 2:38 am | link
  • Trig said:

    Now that’s why I’ve ordered the book!

    Sorry I’ve not got round to the tag yet Sarina – I’ll do it soon, I promise. Been very busy lately.

    # 22 January 2007 at 3:10 am | link
  • Sarina said:

    oh yes :) it’s really good. it’s a popular starting procedure for meat dishes here… you will see it repeatedly … check out my Coconut Pelau if you haven’t already :)

    http://www.trinigourmet.com/index.php/coconut-chicken-pelau-quick/

    For herbs I used an italian seasoning mix… if i didn’t have that on hand I would have used some thyme and oregano most likely, and if i didn’t havethat on hand I’d have used parsley and/or cilantro and/or chives :D Whatever is green and on hand :lol:

    # 22 January 2007 at 4:23 am | link
  • Sarina said:

    :D :D :D :D :D :D :D :D !!
    I really hope you will like it :) I think you will :)

    Yay on the tag :) Thought you were dissing me :D busy as good! we like busy :)

    # 22 January 2007 at 4:43 am | link
  • Chennette said:

    Although I don’t eat much beef, I think stewing is an excellent flavour for it1 Looks good. You put beer in and didn’t feel the need to add some veggies? Tsk tsk…(ok, I see you added them on the side;))

    # 22 January 2007 at 9:13 am | link
  • Sarina said:

    sssh doh let lilandra see :)

    # 22 January 2007 at 9:44 am | link
  • veron said:

    Never used beer and soy sauce in a recipe before. The sugar and worcestershire addition can almost make me imagine how the beef taste like…scrumptious!

    # 22 January 2007 at 10:07 am | link
  • Sarina said:

    it’s a manic combination isn’t it? LOL :D welcome to Trinidad! :lol:

    # 22 January 2007 at 10:10 am | link
  • Sylvie said:

    I’ll have to use that browning of meat with the sugar and oil technique. Question, you say you burn the sugar and oil til dark brown- Is it really burned or is it more a carmelizing process?

    # 22 January 2007 at 12:11 pm | link
  • Marsha said:

    Nikki I haven’t seen such huge cubes of beef in a long time. They don’t seem to do it like that here!

    # 22 January 2007 at 12:17 pm | link
  • Marsha said:

    Oh Yeh Nikki…I realized for the stewing that you have to tell people who are not familiar with the process NOT to burn the sugar because they will! Believe me They will Burn it! :)
    Just let it get really dark brown…

    # 22 January 2007 at 12:21 pm | link
  • Sarina said:

    hmm good question.. it’s deeper than a caramel usually is.. but not burnt black… it’s basically a caramelization.. but taken further than if you were making like a dulche leche or a butterscotch :)

    # 22 January 2007 at 12:26 pm | link
  • Sarina said:

    repeat this to Sylvie in the comments above :) Feel free to answer any questions that you see posted as well, the answers don’t just have to come from me :D It’s a good point that you mentioned that, it never occurred to me until she had asked :D lol

    I will edit the post to reflect that too ;)

    # 22 January 2007 at 12:28 pm | link
  • Sarina said:

    but won’t it fall apart :( i’s cut some of them in half though :D

    # 22 January 2007 at 12:29 pm | link
  • Marsha said:

    I don’t know why they don’t cut it big. I think they just cut for grilling or stir fry here or baking.
    You have to ask here if you want it cut like that.
    Maybe that is why I haven’t bought beef in a while! HMMMMM :)

    # 22 January 2007 at 12:50 pm | link
  • Marsha said:

    Alright. I just didn’t feel comfortable doing that because is your page and everything but ok :)

    # 22 January 2007 at 12:58 pm | link
  • Marsha said:

    Nikki I never tried beer in stew before. Do you actualy taste the undertones in the stew? OR is it an obvious beer flavor…does it matter what type of beer? What about guinness?

    # 22 January 2007 at 1:02 pm | link
  • Sarina said:

    nah dread :D storm de joint :D

    # 22 January 2007 at 1:21 pm | link
  • Sarina said:

    ooo i think guinness would rock actually hmmmm :D or a MALTA :lol:
    I’m sure I taste the undertones.. but by the end of the almost 2 hours is hard to single out any one flavour, y’know? It’s definitely not an obvious flavour :)

    # 22 January 2007 at 1:23 pm | link
  • boo said:

    thank you, that helps lots! and fresh herbs is okay if i change the amounts the normal way?

    i will be trying the pamela’s gluten free pancake mix for the dumplings when i make them, cause that has leavening in it. and it is yummy :)

    i need to plant a sweet bay tree! we had one in calif but we dont here. i will ahve to see if they do okay here, but i think it would.

    # 22 January 2007 at 8:42 pm | link
  • Sarina said:

    yes the herbs will be fine if you use the appropriate substitution :) 1 tbsp is it or 2? :D I always pick my bay leaves fresh from our tree. I took a lovely picture of it and will share it in an upcoming entry :)

    # 22 January 2007 at 9:03 pm | link
  • burekaboy said:

    whoa sarina! that looks GREAT. never heard of browning the meat that way either.

    those are HUGE chunks of beef with fat. wish i could get it that way here (though i’m sure i could if i bought it at the buchers instead of the supermarket). ours here are small and usually without much fat on them, at all.

    too bad i can’t use the worcestershire though (kashrut) :( (

    i will try this and get back to you. i really like the idea of using coconut milk for the dumplings. i’m sure that dish disappeared fast!!

    # 23 January 2007 at 12:01 am | link
  • Sarina said:

    we have some leftovers, we eating them tomorrow :)

    today mom made my Festive Chicken Fried Rice :D http://www.trinigourmet.com/index.php/festive-chicken-fried-rice/

    some worcestershire sauce is kosher :(

    http://www.star-k.org/cons-faqs-status.htm#worcestershire

    including Angostura’s :D

    http://en.wikipedia.org/wiki/Worcestershire_sauce#Vegetarian_substitutions

    marsha said the chunks of beef in the US are smaller too! meuh! :cry:
    I use coconut milk in most things when the recipe calls for milk in a meat dish… no one ever misses it :D

    # 23 January 2007 at 12:29 am | link
  • burekaboy said:

    thanks for the info … unless i go to places in my ‘hood the kosher stuff is not as prevalent as it is in the states. many things that don’t have hechshers here, do in the states. bigger population and more companies willing to pay for the certification, i guess. didn’t know about the kosher worcestershire.

    you should see the size of the stewing beef here, it’s pretty pathetic. only 2″ x 1″ pieces, usually. you got CHUNKS o’ beef! LOL. the fat makes a huge difference too in the final product.

    won’t say no to fried rice :)

    # 23 January 2007 at 3:08 pm | link
  • Sarina said:

    it’s a good thing angostura’s is local for me :(

    # 23 January 2007 at 7:28 pm | link
  • Anonymous said:

    Trinidad Stew Beef with Herbed Dumplings

    A recipe for Trinidad Stew Beef with Herbed Dumplings

    # 28 January 2007 at 12:04 am | link
  • BuddingCook said:

    this look soooo good :) i want to try it. :D

    # 31 January 2007 at 12:23 am | link
  • Sarina said:

    oooo if you ever do, let me know how it turns out :D

    # 31 January 2007 at 12:51 am | link
  • MeltingWok said:

    sarina, that last picture got me totally mesmerized, one order of Sarina’s house special beef stew w/ a bottle of fine beer on the side plzzzz ? *grins* Cheers !:)

    # 24 February 2007 at 5:44 pm | link
  • cherrylime said:

    I’m going to make this this weekend. We got almost 18″of snow
    and we’re having a sledding party I was looking for something
    to serve..this sounds perfect!

    Can I ask.. how do you make the fried onions you talked about?

    Could you suggest a few other possibilities for sides? vegetables or? also what are your favorite hot sauce recipes?
    I made one once that might have been from Trinidad (not sure?)
    It was habaneros and pineapple and maybe horseradish?Does thatsound familiar?I lost the recipe.I would love to hear your favorites.I’m definitely making yourstewthough and I’ll let you know how it goes! By the way I just bought a big potroast that I plan to cube myself. Looks like at least 2″cubes? Oh and I think fresh herbs for thedumplings since it’s kind of a party..maybe basil.parsley,thyme?

    # 2 March 2007 at 3:20 pm | link
  • cherrylime said:

    hope I don’t post twice for some reason it’s not working..I’m making this on sunday. Can you tell me how to make the curried
    fried onions you talked about? Do you have other suggestions for sides? Any Trini recipes that qualify as “salads” a slaw
    type thing maybe? Going to make a chutney and maybe scotch bonnet sauce to serve along side too. What type of rice? Maybe Basmati? This looks amazing.By the way since it’s kind of for company I was thinking fresh herbs maybe basil,thyme,chives? I’ll let you know how it turns out!

    # 2 March 2007 at 4:34 pm | link
  • dawn said:

    Love the look of that stew. Even though it is beautiful outside and we are having a barbecue, I wish I was having that.

    Can’t wait for the chicken paella!

    # 2 June 2007 at 6:05 pm | link
  • Sarina (author) said:

    Dawn – aww thanks :) Take pics of the BBQ i could do with some right now :)

    # 2 June 2007 at 6:40 pm | link
  • mia said:

    Love your recipes. But do you have a recipe for shanno benny chutney?
    I have been searching all over but can’t find anything close.

    Thank you,
    mia

    # 1 September 2007 at 9:32 pm | link
  • Merlin said:

    Hi,

    while reading I got really hungry! I have one question: Your stew does not seem to be spicy is it? How would you make it a spicy stew or do you think it would not fit the dish?

    Thanks and greetings from Berlin, Germany

    # 8 December 2008 at 3:47 pm | link
  • Troy said:

    Hi

    I had some beef chuck seasoned and i didn’t know what to do with them so i got on the net and i came across this recipe, so i jumped right on it.

    I’m at the simmer until meat is tender step.
    So far things are looking and tasting good.

    I made mine a little spicy by cutting a hot pepper into two. When it got a little spicy I took them out.

    # 25 December 2008 at 2:12 pm | link

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