West Indian Beef Stew Recipe

Name: West Indian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 2 teaspoons salt; 1 teaspoon black pepper; 4 tablespoons vegetable oil; 2 pounds boneless beef chuck, cut into 1-inch pieces; 2 garlic cloves, minced; 2 large onions, chopped (2 1/2 cups); 2 green bell peppers, chopped (2 cups); 3 tablespoons tomato paste; 2 cups water; 1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped; 1 Turkish or 1/2 California bay leaf; 2 teaspoons Tabasco; 2 teaspoons sugar; 3 tablespoons dark rum; 10 small pimiento-stuffed green olives, thinly sliced (1/4 cup); Accompaniment: steamed white rice

Servings: persons

1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 garlic cloves, minced
2 large onions, chopped (2 1/2 cups)
2 green bell peppers, chopped (2 cups)
3 tablespoons tomato paste
2 cups water
1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped
1 Turkish or 1/2 California bay leaf
2 teaspoons Tabasco
2 teaspoons sugar
3 tablespoons dark rum
10 small pimiento-stuffed green olives, thinly sliced (1/4 cup)
Accompaniment: steamed white rice

1
Stir together flour, salt, and pepper in a shallow bowl.
2
Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
3
While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total.
4
Transfer with a slotted spoon to a bowl.
5
Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
6
Add remaining tablespoon oil to pot and saute garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
7
Whisk together tomato paste and water in a small bowl.
8
Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar.
9
Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
10
Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper.
11
Discard bay leaf.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 2 teaspoons salt, 1 teaspoon black pepper, 4 tablespoons vegetable oil, and more.

Yes, West Indian Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Indian Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions