Description
This Trinidadian Beef Stew is a flavorful AIP and paleo-friendly adaptation of the traditional Trinidadian Stew Beef. The beef is marinated in a vibrant green seasoning made from cilantro, lime, chives, and thyme, then browned with coconut sugar before being simmered alongside tender carrots and optional grain-free dumplings. This nightshade-free recipe delivers rich Caribbean flavors without compromise, perfect for those following strict dietary guidelines.
Ingredients
Scale
Green Seasoning
- 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
Beef Stew
- 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)
Dumplings (optional)
- ½ cup cassava flour
- 2 tbsp coconut flour
- ½ tsp salt
- ½ cup water
Instructions
- Prepare Green Seasoning: Add cilantro, garlic, onion, chives, thyme, lime juice, and water to a food processor and pulse until combined into a relatively smooth paste.
- Marinate Beef: Place beef in a large glass bowl and sprinkle generously with salt. Add ¾ cup green seasoning to the bowl and mix well with the meat. Allow to marinate overnight or for at least 45 minutes.
- Heat Coconut Oil and Sugar: Heat a large cast iron or stock pot over medium-high heat and add coconut oil. Sprinkle in coconut sugar and stir continuously with a long-handled spoon until the sugar melts, bubbles, and turns medium-dark brown. Keep the stove fan on to manage smoke.
- Brown the Beef: Add the marinated beef to the caramelized sugar, reserving most of the juices. Stir continuously for about one minute to fully coat the meat with the sugar mixture.
- Release Meat Juices: Reduce heat to medium, cover the pot, and allow the beef to release water for 3-5 minutes.
- Add Carrots and Liquids: Add chopped carrots, reserved seasoning juices from the beef, additional salt, coconut milk, and water to the pot. Bring to a low boil, then reduce heat to low and cover. Simmer gently for 40 minutes until beef is tender.
- Prepare Dumplings (optional): While the beef cooks, mix cassava flour, coconut flour, salt, and water to form a dough. Shape into small balls or tapered dumplings.
- Cook Dumplings: After 35-40 minutes of cooking the beef, gently add the dumplings into the pot and stir to submerge them. Continue cooking for 5-10 minutes until the beef is tender and dumplings are cooked through.
- Season and Serve: Taste the stew and adjust salt if necessary. Serve warm and enjoy.
Notes
- Marinating the beef overnight enhances flavor but 45 minutes is sufficient if short on time.
- Keep stove ventilation on when caramelizing the coconut sugar as it can smoke.
- Dumplings are optional but add a traditional touch and texture to the stew.
- This recipe is nightshade free, paleo, and AIP compliant, suitable for sensitive diets.
- Use full fat, additive-free coconut milk for best flavor and texture.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Soups + Stews
- Method: Stovetop
- Cuisine: Caribbean, Trinidadian
Keywords: Trinidadian Beef Stew, Paleo Beef Stew, AIP Stew, Nightshade Free Stew, Caribbean Stew, Grain-Free Dumplings, Coconut Sugar Beef, Healthy Beef Stew
