Entree: Pitcairn – Southern Culinary Region – Island-Style Beef Stew (Hearty island-style braised beef stew with coconut, root vegetables, and bright citrus)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 14 oz (400 ml) canned coconut milk
- 1 cup (240 ml) beef broth
- 2 medium potatoes, about 10 oz (280 g), peeled and cut into 1 in (2.5 cm) pieces
- 1 large carrot, about 6 oz (170 g), sliced into 1/2 in (1.3 cm) rounds
- 1 red bell pepper, about 6 oz (170 g), seeded and sliced
- 1 cup (165 g) pineapple chunks, fresh or canned (drained if canned)
- 2 tbsp (30 ml) lime juice, about 1 lime
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper, or to taste

Instructions

1. Pat beef cubes dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Heat 1 tbsp (15 ml) oil in a heavy pot or Dutch oven over medium-high heat. Brown beef in batches until well seared on all sides, about 3–4 minutes per batch; transfer browned beef to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then add the sliced onion. Sauté until translucent and starting to brown, about 6–8 minutes. Add garlic and ginger and cook 30–60 seconds until fragrant.
3. Stir in turmeric, soy sauce, and brown sugar to coat onions, scraping up browned bits from the pot. Return beef to the pot and pour in coconut milk and beef broth; bring to a gentle simmer.
4. Add potatoes and carrots, cover partially, and simmer gently for 45–60 minutes until beef is tender and vegetables are cooked through, stirring occasionally. If the stew is too thin, simmer uncovered last 10–15 minutes to reduce; if too thick, add a splash more broth.
5. With 10 minutes remaining, add bell pepper and pineapple chunks and simmer until pepper is tender-crisp and flavors meld. Taste and adjust salt and pepper.
6. Stir in lime juice and chopped cilantro just before serving. Serve hot over rice or yams if desired.