Stew Beef Belize Recipe

Discover the rich and hearty flavors of Belize with our authentic Belizean Stew Beef recipe. Perfect for beef enthusiasts, this traditional Caribbean dish combines tender beef chunks with a vibrant mix of spices and herbs, offering a delightful culinary experience. Whether you’re a seasoned cook or a beginner, follow our simple steps to bring a taste of Belizean cuisine right into your kitchen.

Preparation Time: 15 minutes
Cooking Time: 1 to 2 hours, depending on beef tenderness
Total Time: Approximately 1 hour and 15 minutes to 2 hours and 15 minutes
Serves: 4

Stew Beef Belize Recipe Ingredients:

• 2 pounds of beef meat, cut into large chunks
• 2 tablespoons of distilled white vinegar (for cleaning the beef)
• 1 teaspoon of sea salt (adjust based on preference)
• ½ teaspoon of finely ground black pepper
• 1 habanero pepper (optional, adjust to taste, leaving longer in the stew makes it hotter)
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder (optional)
• ½ teaspoon of dried basil
• 1 tablespoon of recado or annatto (substitute with paprika for color)
• 4 tablespoons of extra virgin olive oil
• 1 large onion, roughly chopped
• A handful of fresh cilantro cleaned and roughly chopped
• 1 teaspoon of dry thyme or 2 to 3 thyme sprigs
• 8 cups of water (adjust as needed for desired stew consistency)

Instructions:

1. Prepare the Beef:
   • In a large mixing bowl begin by rinsing the beef chunks with distilled white vinegar to ensure they are clean.
   • Season the beef thoroughly with sea salt, black pepper, garlic powder, onion powder (if available), and dried basil.
   • In a small bowl, dissolve the recado or annatto in a bit of water to create a paste. Mix this paste with the beef to evenly coat each piece for a beautiful color.
2. Brown the Beef:
   • Heat the olive oil in a large skillet over medium to high heat.
   • Carefully add the beef to the skillet. If the oil is not hot yet, it’s okay; this method helps prevent oil splatter.
   • Sauté the beef, ensuring all sides are browned evenly.
3. Simmer the Stew:
   • Add the chopped onions to the browned beef, and stir for a few minutes until they soften.
   • Gradually pour in 2 cups of water, followed by the cilantro, and bring to a simmer. Cover the skillet, leaving a small vent for steam to escape.
   • Periodically check the stew, adding more water, 2 cups at a time, as needed, until the beef is tender. Adjust the salt to taste during this process.
4. Final Touches:
   • The stew is ready when the beef is fork-tender and the broth has reached your desired consistency.
   • For those who enjoy additional vegetables, consider adding potatoes or okra when the beef is tender to cook thoroughly but do not overcook them add the habanero pepper (if using). We recommend a whole habanero so you get to flavor but not too much heat.

Serving Suggestions: Serve your Belizean Stew Beef hot, accompanied by white rice and stewed black beans topped with habanero sauce, with a side of potato salad for a comforting and satisfying meal. Enjoy the robust flavors that make Belizean cuisine truly exceptional.

Estimated Nutritional Value (for the entire recipe):

• Calories: 2804.86 kcal
• Protein: 237.47 g
• Fat: 190.05 g
• Carbohydrates: 13.5 g
• Fiber: 2.55 g

Chef’s Notes:

• The practice of rinsing meat with vinegar, lime, lemon, or sour oranges is a traditional Caribbean method for cleaning and preparing beef. Remember that meat processing and storage in the Caribbean are very different than in the United States or Europe.
• Adjust the level of spices according to your taste preferences. The inclusion of habanero pepper is optional but recommended for a warm spicy kick.
• The cooking time may vary based on the cut and tenderness of the beef used. Patience is key to achieving the perfect stew consistency. In Belize, beef is expensive and therefore less commonly eaten. When it is cooked in a stew lesser known cuts or by-product cuts are often used in stews. The method of cooking until tender works for all cuts of beef. We suggest beef still on the bone like beef shanks, which are a rich and wonderful choice for stew beef. Inexpensive cuts work well for this recipe.

Beef Stew Recipe FAQ Section:

Q: Can I substitute the beef for another type of meat?
A: Absolutely! While beef is traditional for this Belizean Stew, you can use chicken or pork. Adjust cooking times for different meats to ensure they’re fully cooked and tender.

Q: Is this recipe spicy?
A: The recipe includes habanero pepper, which adds a mild to moderate spice level. Adjust the amount of pepper to suit your taste preferences or omit it for a milder version.

Q: Can I add vegetables to the stew?
A: Yes, you can add vegetables such as potatoes, carrots, or okra. Add them during the cooking process to ensure they’re cooked through but not overly soft.

Q: How long can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

Q: Can I make this stew in a slow cooker or pressure cooker?
A: Yes, this stew adapts well to slow cooking. Combine all ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. In a pressure cooker, this recipe works well too, the cooking times are typically cut in half or more.