Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Island Style Beef Stew (Hearty Caribbean beef stew braised with aromatic island spices, root vegetables, and a splash of dark rum)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 4 cloves garlic, about 12 g, minced
- 3 scallions, about 45 g, sliced
- 1 scotch bonnet pepper (or 1 habanero), whole or seeded for less heat
- 1 red bell pepper, about 6 oz (170 g), chopped
- 2 medium carrots, about 8 oz (225 g), peeled and sliced
- 1 lb (454 g) Yukon Gold or red potatoes, peeled and cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 3 cups (720 ml) beef broth
- 2 tbsp (30 ml) dark rum
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (4 g) ground allspice
- 1 cinnamon stick
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) paprika
- 2 tbsp (16 g) all-purpose flour (for thickening)
- 2 tbsp (30 ml) cold water (to make a slurry)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper and brown in batches until a deep crust forms; transfer browned beef to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté onion until translucent, about 5 minutes. Add garlic, scallions, and red bell pepper and cook 2–3 minutes more until fragrant.
3. Stir in tomato paste and paprika; cook 1 minute. Add diced tomatoes, beef broth, dark rum, soy sauce, Worcestershire sauce, allspice, cinnamon stick, thyme, bay leaves, and whole scotch bonnet pepper.
4. Return browned beef to the pot, bring to a simmer, then reduce heat to low. Cover and braise gently for 1.5 to 2 hours until beef is nearly tender.
5. Add carrots and potatoes, adjust heat to maintain a gentle simmer, and cook uncovered another 30–40 minutes until vegetables and beef are tender and sauce has concentrated.
6. If sauce needs thickening, whisk 2 tbsp (16 g) flour with 2 tbsp (30 ml) cold water to a smooth slurry and stir into the stew; simmer 3–5 minutes until thickened. Remove cinnamon stick, thyme stems, and whole scotch bonnet before serving (or slice and discard seeds if you prefer to keep heat).
7. Stir in lime juice, adjust seasoning with salt and pepper, and garnish with chopped cilantro. Serve hot over steamed rice or with crusty bread.