Trini Slow-Cooked Beef Stew
By OcadoLife
Published on 29 December 2022
Shallots are the hidden hero in chef and YouTuber Liam Barker’s Trini Slow-Cooked Beef Stew, adding sweetness and a deep flavour to this dish that comes from Trinidad and Tobago. If eating immediately, serve with steamed rice and black eye beans, garnished with chopped coriander, or you can freeze the cooked stew for up to 1 month.Time and servings
4 hrsTotal time
6Servings
30 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 1 large handful of of coriander, stalks and leaves, plus extra to garnish
- 0.5 scotch bonnet chilli, deseeded, plus 1 left whole
- 4 thyme sprigs, leaves picked
- 1 red pepper, roughly chopped
- 2 limes, juiced
- 2.5 cm of piece of ginger, peeled and chopped
- 8 garlic cloves, peeled
- 1 bunch of salad onions
- 4 tsp of salt
- 100 ml of olive oil, plus a drizzle for frying
- 1 kg of diced beef shin
- 4 tbsp of demerara sugar
- 250 g of shallots, finely chopped, plus 8 peeled and left whole
- 200 g of carrots, finely diced
- 2 tbsp of tomato purée
- 500 g of pumpkin or squash (crown prince, butternut etc), cut into 2-3cm cubes
- 300 g of rice, steamed (optional)
- 1 400g tin black eye beans (optional)
- 10 g of ground allspice
Method
Step 1
Put the coriander, allspice, ½ deseeded chilli, thyme, red pepper, lime juice, ginger, garlic, salad onions, 2 tsp salt and the olive oil in a blender and whizz to a smooth paste. Put the beef in a bowl; toss with the remaining 2 tsp salt. Add the paste and stir until fully coated. Cover and chill for at least 2 hrs, or overnight.Step 2
Heat a large casserole over a medium heat and add a drizzle of olive oil. Working in batches, add the beef and brown all over (reserve any seasoning left in the bowl). Remove to a plate.Step 3
Melt the sugar in the casserole over a low heat until gently bubbling. Add the chopped shallots, carrots and a good splash of water, then cover and cook for 15 mins, until softened and golden.Step 4
Return the beef to the casserole, along with the tomato purée, 1L water and any leftover seasoning. Bring to the boil, drop in the whole scotch bonnet chilli; reduce to a gentle simmer. Cover and cook for 2 hrs, topping up with water to keep the meat covered halfway with liquid.Step 5
After 2 hrs, add the squash and whole shallots. Cook uncovered for 1 hr to thicken; remove the chilli before serving if you like. Serve with steamed rice and black eye beans garnished with coriander, if you like. Leftovers will keep in the fridge for up to 2 days, or frozen for up to 1 month.