This Trinidadian-inspired Beef Stew is an AIP and paleo adaptation of a classic dish served in Trinidad called Stew Beef. In this version, beef is marinaded in cilantro, lime, chives and thyme, browned in coconut sugar and cooked alongside carrots and grain-free dumplings.
- 1 cup fresh cilantro (leaves and stems)
- 4 cloves garlic
- 1 large yellow onion
- 1/4 cup chives, chopped
- 2 TBSP fresh thyme
- 2 TBSP fresh lime juice
- 1/4 cup water
- 3/4 cup green seasoning
- 1 lb stewing beef
- 2 TBSP coconut oil
- 2 TBSP coconut sugar
- 2 cups carrots cut into 1/2 inch long pieces
- 3/4 cup full fat, additive free coconut milk
- 1/2 cup water
- 3/4 tsp sea salt (plus more for seasoning)
- 1/2 cup cassava flour
- 2 TBSP coconut flour
- 1/2 tsp salt
- 1/2 cup water
- Add cilantro, garlic, onion, chives, thyme, lime juice and water to a food processor and pulse until combined into a relatively smooth paste.
- Place beef in a large glass bowl and sprinkle generously with salt. Add 3/4 cup green seasoning to bowl and combine with meat. Allow to marinade overnight or for at least 45 minutes.
- Once meat is ready, heat a large cast iron or stock pot with coconut oil on medium-high heat.
- Add coconut sugar and use a spoon with a long handle to stir and incorporate with coconut oil. Allow sugar to heat until it begins to melt, bubble and brown. It’s a good idea to keep your stove fan on because things will get smoky. Keep your seasoned meat handy.
- Once the sugar has turned medium-dark brown, it’s time to add in your seasoned beef. Add the beef, reserving most of the juices/seasoning in the bowl to add to the dish later on. Stir beef continuously into the caramelized sugar so that it’s fully coated (about one minute).
- Reduce heat to medium and cover pot to allow meat to release water (3-5 minutes).
- Add chopped carrots, remaining reserved seasoning from meat, salt, coconut milk and water to pot. Bring to a low boil, reduce heat to low and cover pot. Allow to cook 40 minutes until beef is tender.
- Meanwhile, make dumplings by combining cassava and coconut flour with salt and water and rolling into small balls or tapered dumplings.
- After 35-40 minutes, add dumplings to pot and gently stir to submerge in liquid. Cook 5-10 minutes more or until beef is sufficiently tender.
- Taste for salt and adjust as necessary. Serve warm.
- Category: Soups + Stews
Keywords: aip, paleo, beef stew, coconut sugar, trinidadian stew beef, caribbean inspired, aip caribbean