Trinidadian Beef Stew

April 30, 2021

Trinidadian Beef Stew

Spice up your life with this delicious stew from the Caribbean.


For the beef seasoning

  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. olive oil or regular cooking oil
  • 14 oz. stewing beef, cut into chunks

For the paste

  • 2 tbsp. vegetable oil
  • 1 large onion, roughly chopped
  • 2 oz. peeled ginger, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 scotch bonnet pepper, deseeded and chopped 
  • Juice of ½ lemon
For the stew
  • 2 tbsp. vegetable oil
  • 2 ½ tbsp. garam masala
  • 1 tsp. dried thyme 
  • ½ tsp. cayenne pepper (optional)
  • 1 can chopped tomatoes
  • 8 curry leaves or 3 bay leaves
  • 12 fl. oz. water
  • 8 oz. Charlotte potatoes, chopped in halves
  • 6 oz. string beans, cut into half

To serve

  • A handful of freshly chopped parsley to serve
  • Cooked rice and roti (optional)


  1. In a bowl, gently rub the seasoning into the beef chunks. Cover and set aside.
  2. Start to make the paste. In a large cooking pot over a medium heat, heat the oil and then add the onions. Cook until soft and translucent. Next add the ginger, garlic cloves, scotch bonnet and lime juice. Cook until for a further 4 minutes. Remove from the heat and carefully transfer the cooked ingredients into a food blender. Pulse until it forms a purée.
  3. Next, move on to making the stew. Place the same pot over a medium-high heat. Add the oil. Once the oil is heated, add the garam masala and cook for a minute or until fragrant. Next add the thyme and cayenne pepper. Increase the heat to high and add the beef chunks. Cook and stir the beef until brown for about 5 minutes. 
  4. Reduce the heat to medium. Stir in the tinned tomatoes, curry leaves and 6 fl. oz. water. Cook for 10 minutes.
  5. Reduce the heat to a simmer, place the lid on the pot and continue to cook for 1 ½ hours. Stir every half hour.
  6. Add the potatoes and the remaining water to the stew. Stir gently and cook with the lid on for a further 30 minutes. (Add a little more water if necessary to ensure the potatoes are cooked through)
  7. Stir in the string beans and cook for another 6 minutes with the lid on.
  8. Serve hot with rice and/or roti.

For more INCREDIBLE recipes from lovely Ney check out her instagram on @neyskitchen.official 


Also in Recipes

Palestinian Semolina and Fenugreek Cake with Orange Blossom
Palestinian Semolina and Fenugreek Cake with Orange Blossom

December 08, 2021

This recipe, by @reem.kassis is packed full of Middle-Eastern spices and is perfect for a seasonal celebration.

Continue Reading

Dairy free Gingerbread and Hot Chocolate Cake
Dairy free Gingerbread and Hot Chocolate Cake

December 08, 2021

Something delicious to make in the run up to Christmas – try this Dairy Free Gingerbread & Hot Chocolate Cake and enjoy a slice (or two) with Ahmad's aromatic Winter Charm infusion.

Made with Spice Kitchen Gingerbread Hot Chocolate this recipe comes courtesy of @nilarossfood.

Continue Reading

Shredded Jerk Chicken Burger 
Shredded Jerk Chicken Burger 

December 08, 2021

Next in our #SpicesofChristmas series with Ahmad tea....

Packed full of Caribbean spices, this Shredded Jerk Chicken Burger makes an intriguing pairing with Ahmad's Apple Refresh black tea

Continue Reading