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Trinidadian stew

Trinidadian stew - trinidadian stewLydia Marshall-Browne is known
for the flavourful curries and
stews she feeds her children and
grandchildren throughout the
year. This beef stew from her
native Trinidad is rich and intense
due to her special technique of
caramelizing the sugar and oil
before browning her beef. Lydia
cooks hers quickly. For more tender
meat, cover and braise for 2–3


2 lbs (1 kg) cubed stewing beef
or bison

1 tbsp (15 ml) soy sauce
4–5 cloves garlic, crushed
1 tsp (5 ml) black pepper

2 tbsp (30 ml) canola oil

2 tbsp (30 ml) sugar

1 onion, chopped

1 carrot, peeled and chopped

2 celery stalks, chopped
(leaves too)

small handful of chopped
parsley and cilantro


1. In a large bowl, toss together the
beef, soy sauce, garlic and pepper.
Let marinate for a few hours in the
refrigerator, or overnight.

2. In a large pot set over medium-high
heat, combine the oil and sugar. Cook
until it caramelizes, turning deep
golden. Add the meat and brown all
over. Once brown and the moisture
has cooked off, add about 1/2 cup
water or beef stock and stir, scraping
up the browned bits. Cover and cook
for about 10 minutes. (Alternatively,
cover, turn to low and simmer for 2
1/2 hours, until meat is very tender.)

3. Add another 1/2 cup water or stock
if needed if the pot goes dry. Add
the onion, carrot, celery, parsley and
cilantro and cook, stirring, until the
vegetables are golden and tender.
Cook for 20 more minutes, or until the
beef has cooked through.
Serve hot.

Serves 6.

Originally published in ParentsCanada magazine, November 2012.

a man carrying two children

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