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White bowl with beef stew, carrots, dumplings and cilantro on white backgroudn with white and grey cloth napkin

Trinidadian-inspired Beef Stew (AIP, paleo, nightshade free)


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.



Green seasoning 

  • 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)

Dumplings (optional)

  • 1/2 cup cassava flour 
  • 2 TBSP coconut flour 
  • 1/2 tsp salt 
  • 1/2 cup water 


Green Seasoning

  1. Add cilantro, garlic, onion, chives, thyme, lime juice and water to a food processor and pulse until combined into a relatively smooth paste.


  1. 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.
  2. Once meat is ready, heat a large cast iron or stock pot with coconut oil on medium-high heat.
  3. 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.
  4. 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).
  5. Reduce heat to medium and cover pot to allow meat to release water (3-5 minutes).
  6. 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.
  7. Meanwhile, make dumplings by combining cassava and coconut flour with salt and water and rolling into small balls or tapered dumplings.
  8. 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.
  9. Taste for salt and adjust as necessary. Serve warm.
  • Prep Time: 60 minutes
  • Cook Time: 45 minutes
  • Category: Soups + Stews

Keywords: aip, paleo, beef stew, coconut sugar, trinidadian stew beef, caribbean inspired, aip caribbean