Entree: French Polynesia – Central Culinary Region – Tahitian Beef Stew (Island-style beef stew simmered in coconut milk with root vegetables and island aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) beef chuck, trimmed and cut into 1 1/2-inch cubes
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/2 vanilla bean, split and seeds scraped (optional but traditional island note)
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) beef stock or water
- 1 cup (230 g) taro (corm), peeled and cut into 1-inch pieces
- 1 cup (200 g) sweet potato, peeled and cut into 1-inch pieces
- 1 cup (130 g) carrots, cut into chunks
- 1 medium tomato, chopped or 1/2 cup (120 g) canned crushed tomatoes
- 1-2 tbsp (15–30 ml) fresh lime juice
- 1 tsp (5 ml) soy sauce or 1 tsp (5 ml) fish sauce for depth
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small hot pepper (scotch bonnet or bird's eye), pierced and left whole or omitted for less heat
- 2 tbsp (30 g) chopped fresh cilantro or culantro for garnish

Instructions

1. Season beef cubes with salt and pepper. Heat coconut oil in a large heavy pot over medium-high heat. Brown beef in batches until deeply colored on all sides, about 3–4 minutes per side; transfer to a plate.
2. Reduce heat to medium, add onion, garlic, and ginger and sauté until softened and fragrant, about 4 minutes. Stir in vanilla seeds and pod if using, and the chopped tomato or crushed tomato; cook 2 minutes.
3. Return beef to the pot, add coconut milk and beef stock, then stir in soy sauce or fish sauce. Add taro, sweet potato, carrots, and the whole pierced hot pepper for gentle heat.
4. Bring to a gentle simmer, cover, and reduce heat to low. Cook until beef and root vegetables are tender and coconut broth has thickened slightly, about 1 1/2 to 2 hours. Stir occasionally and skim any excess fat.
5. Remove and discard the whole hot pepper and vanilla pod. Stir in fresh lime juice, adjust salt and pepper to taste.
6. Serve hot garnished with chopped cilantro, alongside steamed rice or cooked breadfruit as preferred.