Brown Beef Stew

Content… Why Use Browning Sauce? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Soul-Satisfying Stew Recipes to Try

Why Use Browing Sauce for Beef Stew

One thing that makes brown beef stew stand out among other stew recipes is the addition of browning sauce. This popular Caribbean condiment gives this stew its rich color and signature, smoky flavor. Basically, it’s perfectly burnt sugar, and it adds a touch of sweetness to balance any bitterness in the recipe. It also adds a gorgeous brown color.

Homemade browning sauce needs just a few pantry staples, or buy bottled sauce at your local grocery store for a shortcut. Don’t worry, I won’t tell. 😉

Recipe Ingredients

1. Beef – Any cut that has good marbling will work for this recipe. Some options include boneless chuck roast, round tip, top round, pot roast, or another flavorful cut that benefits from long cooking time.
2. Seasonings – This recipe is all about the seasonings: bouillon powder, thyme, paprika, salt, and pepper.
3. Aromatics – Classic aromatics such as onion, garlic, green onions, and ginger deliver the classic Caribbean vibes.
4. Sauces – Browning sauce, ketchup, and hot sauce add color, flavor, and a touch of heat.
5. Veggies – Bell pepper, potatoes, and carrots are classic stew veggies that make this dish hearty and nutritious.
6. Liquid – Meat stock simmers the beef into tenderness for a flavorful stew. You could use water, but stock does make it taste better.

How to Make Brown Beef Stew

Brown Beef

• Puree the ginger, small onion, garlic, and green onions in a blender with a small amount of water until smooth to form a paste. (Photos 1-2)
• Season – Place the beef chunks in a large pot. Add the blended seasoning paste, bouillon powder, salt, pepper, dried thyme, and paprika. Mix well to coat the beef evenly. (Photo 3)
• Simmer – Add 4-5 cups of water to the pot and bring it to a boil. Then reduce heat and simmer until the beef is tender. That may take about 1½-2 hours (less if using a pressure cooker). Once tender, remove the meat and reserve the stock. (Photos 4-5)
• Sear – Heat 2 tablespoons of canola oil in a large pot over medium-high heat. Add the cooked beef and sear it for 1-2 minutes (until it develops a rich brown color). Remove from the pot and set aside. (Photo 6)

Making the Stew

• Sauté – In the same pot, add the diced onion—sauté for about 5 minutes or until the onion is softened and translucent. Add the minced garlic and thyme. Stir for another minute until fragrant.
• Seasonings – Stir in the hot sauce (or chili sauce), paprika, allspice, brown sugar, and browning sauce. Mix well to combine.
• Veggies – Add the ketchup, sliced bell peppers, carrots, and potatoes. Cook for 2-3 minutes, stirring occasionally. (Photo 7)
• Combine – Return the browned beef to your pot. Pour in 2 cups of the reserved meat stock and 1 cup of water. Stir to combine.
• Simmer – Put the lid on the pot and simmer for 15 minutes or until the potatoes cook through and the sauce thickens slightly. Adjust seasonings to taste and the thickness to your preference. If it’s too thick, add more broth or water to reach your desired consistency. (Photo 7)
• Serve – Turn off the heat once the stew is ready and the flavors are well combined. Serve hot.

Recipe Variations

1. Veggie variations. Feel free to add other vegetables like celery, peas, or corn if that’s what you have. Add delicate vegetables towards the end of cooking to prevent overcooking.
2. Umami boost. Add a little red wine, balsamic vinegar, or soy sauce to the stew.
3. Make it mild. Feel free to omit the hot sauce for a milder version.
4. Meat swap. Trade out the beef with pork or chicken, but remember to adjust the cooking time.
5. Pressure cooker. For your Instant Pot, pressure cook the beef for about 10 minutes (natural release for 5 minutes). Release the pressure, brown the beef, and then add the vegetables and pressure cook for 2 minutes. Let the pressure release naturally for 5 minutes.
6. Slow cooker. Load your slow cooker in the morning, set it on low for 6-8 hours or high for 3-4 hours, and enjoy the aroma of simmering stew.

Tips and Tricks

1. Browning the meat is optional. All the spices kind of hide the Maillard reaction.
2. Marinating the beef overnight in the refrigerator in the seasoning paste is excellent.
3. If the stew thickens too much during cooking, adjust the consistency with more broth or water as needed.

Make-Ahead and Storage Instructions

Brown beef stew is a great make-ahead meal for busy weeknights! You can make it a day or two ahead and refrigerate it in an airtight container. Then reheat it on the stovetop over low heat. You can add a bit of broth while reheating to get the desired consistency.

Additionally, you can freeze the cooled stew for up to 3 months in a freezer-safe container or freezer bag. Thaw overnight in the refrigerator and reheat.

What to Serve With Brown Beef Stew

Brown beef stew is a satisfying meal all on its own. However, fried plantains, rice and peas, and a side of callaloo create an authentic Caribbean-style meal.

More Soul-Satisfying Stew Recipes to Try

1. Coconut Shrimp Stew
2. Curried Goat Stew
3. African Beef Stew
4. Slow Cooker Chicken and Bean Stew
5. Fish Stew

By Imma