Belizean Stew Beef: A Hearty, Flavorful Dish

Belizean stew beef is a hearty and flavorful dish that is perfect for any occasion. This dish transforms tough beef into tender, flavorful meat that melts in your mouth. With a blend of spices and vegetables, this stew is a delicious and satisfying meal. In this guide, we will take you through the steps to create this delicious Belizean dish, with tips on how to get the most flavor and tenderness out of your beef. So get ready to impress your taste buds and your guests with this mouth-watering Belizean stew beef recipe!

Choosing the right cut of beef

When it comes to making Belizean stewed beef, choosing the right cut of meat is essential for achieving the desired tenderness and flavour. While pre-cut stewing beef is readily available at most butchers, selecting your own cut allows you to customise the dish to your preferences. Here are some factors to consider when choosing the perfect cut of beef for your stew:

Fat Content

Fat content plays a crucial role in the flavour and texture of your beef stew. A good stewing cut should have a moderate amount of fat marbling throughout the meat. This fat will help to keep the meat moist and juicy during the long cooking process. However, it is important not to choose a cut that is too fatty, as this can lead to an overly greasy dish. Cuts like chuck and brisket offer a balance of meat and fat, making them ideal for stewing.

Connective Tissue

Connective tissue, such as collagen, is essential for creating a tender and moist stew. During the cooking process, connective tissue breaks down into gelatin, giving the meat a soft and juicy texture. Cuts like the beef shank and neck are rich in connective tissue, making them excellent choices for stews. These cuts may take longer to cook, but the end result is worth the wait.

Price and Availability

While it may be tempting to opt for more expensive cuts of beef, these are often not the best choice for stewing. Tenderloin, ribeye, and strip steaks are priced higher due to their tenderness and ease of cooking as steaks. Instead, consider more affordable cuts like chuck and cross-cut shanks, which offer great flavour and texture at a lower cost.

Personal Preference

Ultimately, the best cut of beef for your Belizean stew will depend on your personal preferences. If you prefer a more conventional meaty experience, chuck or brisket might be the right choice. For those seeking a deeper beefy flavour and don't mind a little extra chewing, the bottom sirloin flap is a great option. Oxtail is another delicious choice, though it requires more cooking time and yields smaller pieces of meat.

Preparing the beef for cooking

Now, it's time to heat your large skillet to a medium-high heat setting. Add around 3 tablespoons of olive oil—be cautious as the oil may splatter. Once the oil is hot, carefully add the beef cubes using tongs. Cook the meat by turning it until all sides are lightly browned. It's important to note that at this stage, you are only browning the meat, not fully cooking it. The beef will continue to cook later in the stew.

Once browned, remove the beef from the skillet and set it aside. You now have tenderised and flavoured beef ready for your Belizean stew!

Cooking the beef

To cook the beef for your Belizean stew, you'll first need to cut your beef sirloin roast into 1 1/2 inch cubes. Place the cubed beef into a large sealable bag with 1/4 cup of flour, seal the bag, and shake until all the meat is coated with flour.

Next, heat a large skillet to medium-high heat and add 3 tablespoons of olive oil. Once the oil is hot, carefully add the meat with tongs, being cautious of splattering oil. Cook the meat by turning it until all sides are lightly browned. The meat does not need to be cooked through at this stage, just browned.

After browning the meat, transfer it to a slow cooker. You can now add the rest of your ingredients to the slow cooker, including the vegetables and liquid. Stir the ingredients lightly to combine.

Cover the slow cooker and cook on a low setting for 8 to 12 hours. After 8 hours, test the meat for doneness and adjust the cooking time as needed.

Preparing the vegetables

Wash 3 large carrots, and cut them into 1 to 2-inch pieces. You can peel the carrots if you prefer, but it's not necessary. Next, peel 2 large potatoes and cut them into 1-inch squares. You can also add 8 oz of fresh button mushrooms, halved or whole, to the stew. Chop 1 or 2 ribs of celery.

Finely chop one onion. Mince a clove of garlic. You can use a garlic press for this, or crush the clove with the side of your knife, then finely chop it.

You can prepare the vegetables while you are browning the meat, or even before, to save time.

Cooking the vegetables

Now that you've browned the beef, it's time to add the vegetables and let your Belizean stew come together. This part is simple but requires some patience as the stew needs to cook for a while to develop its rich, hearty flavours.

First, prepare your vegetables. Peel and cut the carrots into 1- to 2-inch pieces. You'll need three large carrots or four if they're on the smaller side. Then, peel and cut the potatoes. You'll need two large potatoes or three medium ones, and cut them into 1-inch cubes. If you want to add mushrooms, which are not traditional but a tasty addition, clean and halve 8 ounces of button mushrooms. Finally, chop one onion and crush or mince one clove of garlic. You can also add celery if you like—chop up one or two ribs, depending on your preference.

Place the beef in your slow cooker. In a small bowl, mix together the flour, salt, and pepper. Pour this mixture over the beef and stir to coat the meat. Now, add the vegetables—the garlic, onion, potatoes, carrots, celery, and mushrooms if you're using them. Give everything a good stir to combine.

To cook the stew, cover the slow cooker and let it simmer away. You can cook it on a low setting for 8 to 10 hours or 10 to 12 hours or a high setting for 4 to 6 hours, depending on how much time you have. The longer and slower you cook it, the more tender the meat will become.

After 8 hours on low or 4 hours on high, check the stew. The meat should be tender and easily pierced with a fork. If it's not quite there yet, continue cooking and check again every 30 minutes or so.

Once the stew is done, you can serve it immediately with some rice or crusty bread. It also freezes well, so you can portion it out and save some for a quick, tasty meal another time.

Frequently asked questions