Guyanese Beef Stew

Guyanese Beef Stew Recipe - Authentic Guyanese Cuisine

Region / culture: Guyana | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Guyanese Beef Stew is a hearty and flavorful dish that is perfect for a cozy night in. This stew is made with tender chunks of beef, carrots, potatoes, and a rich and savory broth. It is a comforting and satisfying meal that is sure to warm you up from the inside out.

History

Guyanese Beef Stew is a traditional dish that has been passed down through generations in Guyana. It is a popular comfort food in the country and is often served at family gatherings and special occasions. The stew is typically made with simple and affordable ingredients, making it a staple in many Guyanese households.

Ingredients

0.25 cup of flour
0.25 tbsp of black pepper
1 lb (454 g) of beef stewing meat, trimmed and cut into one-inch cubes
5 tbsp of vegetable oil
2 tbsp of vinegar
1 cup of red wine (optional)
3 beef bouillon cubes
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into quarter-inch rounds (optional)
2 large potatoes, peeled and cut into three-quarter-inch cubes
salt to taste

How to prepare

In a bowl, combine the flour and pepper.
Add the beef to the bowl and toss to coat well.
Heat 3 tbsp of oil in a large pot.
Add the beef to the pot a few pieces at a time, making sure not to overcrowd.
Cook the beef, turning the pieces, until they are browned on all sides. This should take about 5 minutes per batch.
Add more oil as needed between batches.
Remove the beef from the pot and add vinegar and wine.
Cook over medium-high heat, using a wooden spoon to scrape the pan and loosen any brown bits.
Return the beef to the pot and add diluted bouillon cubes and bay leaves.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook, skimming the broth from time to time, until the beef is tender. This should take about 90 minutes.
Add the onions and carrots to the pot and simmer, covered, for ten minutes.
Add the potatoes to the pot and simmer until the vegetables are tender. This should take about 30 minutes more.
Season with salt and pepper to taste.

Variations

You can add additional vegetables such as bell peppers, peas, or corn to the stew.
For a spicy kick, add some hot pepper sauce or diced jalapenos.
You can also make this stew with chicken or lamb instead of beef.

Cooking Tips & Tricks

Make sure to brown the beef in batches to ensure that it gets a nice sear on all sides.

- Skim the broth regularly while cooking to remove any impurities and ensure a clear and flavorful stew.

- Adjust the seasoning to taste, adding more salt and pepper as needed.

- For a richer flavor, you can add red wine to the stew.

Serving Suggestions

Guyanese Beef Stew is delicious served over white rice or with a side of crusty bread. You can also enjoy it with a simple green salad or steamed vegetables.

Cooking Techniques

Browning the beef before simmering it in the broth helps to develop a rich and deep flavor in the stew.

- Simmering the stew slowly over low heat allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

You can use chicken or lamb instead of beef in this recipe.

- If you don't have red wine, you can substitute with beef broth or water.

Make Ahead Tips

Guyanese Beef Stew can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Guyanese Beef Stew in a large bowl with a sprinkle of fresh parsley or cilantro on top. You can also garnish with a dollop of sour cream or a drizzle of hot sauce for added flavor.

Pairing Recommendations

Guyanese Beef Stew pairs well with a glass of red wine, such as Merlot or Cabernet Sauvignon. You can also enjoy it with a cold beer or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers of Guyanese Beef Stew in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a pot on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 15g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 20% DV

- Iron: 15% DV

Alergens

Contains: None

Summary

Guyanese Beef Stew is a balanced meal that provides a good source of protein, vitamins, and minerals. It is a filling and satisfying dish that is perfect for a hearty dinner.

Summary

Guyanese Beef Stew is a delicious and comforting dish that is perfect for a cozy night in. This hearty stew is made with tender chunks of beef, carrots, potatoes, and a rich and savory broth. It is a satisfying meal that is sure to warm you up from the inside out.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Guyanese Beef Stew. It was given to me by my dear friend Mary, who had learned it from her grandmother. I couldn't wait to try my hand at making this flavorful and aromatic dish.

Mary had invited me over for dinner one evening, and as soon as I walked into her kitchen, I was greeted by the most heavenly scent. The rich aroma of spices and herbs filled the air, making my mouth water in anticipation. Mary was standing at the stove, stirring a large pot of bubbling stew, and she smiled at me as I entered.

"Welcome, dear friend," she said. "I hope you're hungry because tonight we're having my grandmother's famous Guyanese Beef Stew."

I couldn't contain my excitement as I watched Mary ladle out steaming bowls of the stew onto plates. The meat was tender and succulent, the broth thick and flavorful, with hints of ginger, garlic, and cumin. Each bite was a burst of savory goodness, and I couldn't help but ask for the recipe.

Mary laughed and handed me a tattered piece of paper with the ingredients and instructions written in her grandmother's elegant script. She explained that the key to a great Guyanese Beef Stew was in the slow cooking process, allowing the flavors to meld together and develop a depth of taste that was truly extraordinary.

I thanked Mary profusely and promised to make the stew for my own family soon. As I left her house that evening, I couldn't stop thinking about the delicious meal I had just eaten and the memories it had brought back of my own grandmother's cooking.

The next day, I gathered all the ingredients for the Guyanese Beef Stew and set to work in my own kitchen. I followed the recipe to the letter, browning the beef in batches, sautéing the onions and garlic until they were golden and fragrant, and adding the spices and herbs that would give the stew its distinctive flavor.

As the stew simmered on the stove, filling my house with its enticing aroma, I couldn't help but think back to my own childhood and the times I had spent in my grandmother's kitchen. She was a wonderful cook, with a talent for creating dishes that were both comforting and delicious.

I remembered watching her as she worked, her hands moving deftly as she chopped vegetables, stirred pots, and seasoned dishes with a dash of this and a pinch of that. She never used measuring cups or spoons, relying instead on her intuition and years of experience to create meals that were always perfect.

My grandmother had learned to cook from her own mother, who had passed down the recipes that had been in our family for generations. These were dishes that spoke of our heritage, of the places and people who had shaped us and our love of good food.

As I stirred the stew and tasted the rich broth, I felt a sense of connection to my past and to all the women who had come before me. I knew that this recipe for Guyanese Beef Stew would become a treasured part of my own culinary repertoire, a dish that I would make for my children and grandchildren, passing down the tradition of good cooking and shared meals.

When the stew was finally ready, I ladled it out into bowls and called my family to the table. As they sat down and took their first bites, I watched their faces light up with pleasure, just as mine had done the night before at Mary's house.

"This is delicious, Mom," my daughter said, spooning up another mouthful. "Where did you learn to make this?"

I smiled and thought of Mary and her grandmother, of my own grandmother and all the women who had inspired me to cook with love and passion.

"I learned it from a dear friend," I said, savoring the taste of the stew on my tongue. "And from the generations of women who came before me, each one passing down their knowledge and their recipes, so that we could continue to create meals that nourish not just our bodies, but our souls as well."