Dinner

Hearty Trinidadian Beef Stew with Coconut, Carrots, and Grain-Free Dumplings Recipe

Name: Hearty Trinidadian Beef Stew with Coconut, Carrots, and Grain-Free Dumplings Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Caribbean
Ingredients: 1 cup fresh cilantro (leaves and stems); 4 cloves garlic; 1 large yellow onion; ¼ cup chives, chopped; 2 tbsp fresh thyme; 2 tbsp fresh lime juice; ¼ cup water; ¾ cup green seasoning (from above); 1 lb stewing beef; 2 tbsp coconut oil; 2 tbsp coconut sugar; 2 cups carrots, cut into ½ inch long pieces; ¾ cup full fat, additive-free coconut milk; ½ cup water; ¾ tsp sea salt (plus more for seasoning); ½ cup cassava flour; 2 tbsp coconut flour; ½ tsp salt; ½ cup water

Byanna orden October 22, 2025October 22, 2025

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Introduction

This Trinidadian Beef Stew is a flavorful, comforting dish inspired by a classic Caribbean favorite. Adapted to be AIP, paleo, and nightshade-free, it features tender beef marinated in fresh herbs and slow-cooked with carrots and grain-free dumplings.

The image shows a white bowl filled with a rich beef stew that has several layers of dark brown beef chunks, bright orange carrot slices, and light brown finger-shaped root vegetables. The beef pieces are thick and tender, coated with a glossy, dark sauce that pools slightly at the bottom. The carrots are cut into thick rounds and scattered evenly throughout the dish, adding a pop of color. Small sprigs of fresh green herbs are placed on top as garnish. The bowl sits on a white marbled surface with a striped cloth in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Green seasoning:

1 cup fresh cilantro (leaves and stems)
4 cloves garlic
1 large yellow onion
¼ cup chives, chopped
2 tablespoons fresh thyme
2 tablespoons fresh lime juice
¼ cup water

Beef stew:

¾ cup green seasoning
1 lb stewing beef
2 tablespoons coconut oil
2 tablespoons coconut sugar
2 cups carrots, cut into ½ inch pieces
¾ cup full fat, additive free coconut milk
½ cup water
¾ teaspoon sea salt (plus more for seasoning)

Dumplings (optional):

½ cup cassava flour
2 tablespoons coconut flour
½ teaspoon salt
½ cup water

Instructions

Step 1: Prepare the green seasoning by adding cilantro, garlic, onion, chives, thyme, lime juice, and water to a food processor. Pulse until the mixture forms a relatively smooth paste.
Step 2: Place the stewing beef in a large glass bowl and sprinkle generously with sea salt. Add ¾ cup of the green seasoning and mix well. Let the beef marinate overnight or for at least 45 minutes.
Step 3: Heat a large cast iron or stock pot over medium-high heat and add coconut oil. Stir in coconut sugar and cook until it melts, bubbles, and turns medium-dark brown. Be mindful of smoke and use a stove fan if possible.
Step 4: Add the marinated beef to the pot, reserving most of the marinade juice in the bowl. Stir continuously so the beef is coated in the caramelized sugar, about one minute. Reduce heat to medium and cover the pot for 3-5 minutes to allow the meat to release water.
Step 5: Add chopped carrots, the reserved marinade juices, remaining salt, coconut milk, and water to the pot. Bring to a low boil, then reduce heat to low and cover. Cook for 40 minutes, or until the beef is tender.
Step 6: While the stew cooks, make dumplings by combining cassava flour, coconut flour, salt, and water. Roll the dough into small balls or tapered shapes.
Step 7: After 35-40 minutes of cooking, gently add the dumplings to the pot and submerge them in the liquid. Cook an additional 5-10 minutes until the beef is tender and dumplings are cooked through.
Step 8: Taste and adjust salt as needed. Serve the stew warm and enjoy.

Tips & Variations

For extra depth, marinate the beef overnight to allow flavors to fully develop.
If you don’t have cassava flour, tapioca flour can be a substitute for the dumplings, though texture may vary slightly.
Adjust the amount of lime juice to your taste for a brighter herbaceous note.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Dumplings may absorb some liquid over time; add a splash of water or coconut milk when reheating to restore consistency.