Caribbean Beef Stew with Cassava Dumplings
A hearty Caribbean beef stew slow-cooked under pressure infused with traditional spices, served alongside soft cassava dumplings. This comforting dish highlights rich, familiar flavors and seasonal root vegetables, perfect for a weeknight meal that celebrates classic Caribbean cuisine.
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Overview
This Caribbean Beef Stew with Cassava Dumplings is a soulful and satisfying dish featuring tender chunks of beef, slow-cooked under pressure with aromatic Caribbean spices and hearty root vegetables. The cassava dumplings are soft and slightly chewy, providing a perfect accompaniment that soaks up the rich stew sauce. Together, they create a well-balanced, comforting meal that celebrates the vibrant flavors of Caribbean home cooking.
Why you’ll love it
- Quick yet authentic: Pressure cooking dramatically reduces traditional slow-cook time without sacrificing flavor or tenderness.
- Balanced and hearty: The combination of beef, root vegetables, and smooth cassava dumplings creates a filling and nutritious meal.
- Culturally rich flavors: A blend of warm Caribbean spices offers a complex and inviting taste experience.
- Versatile: Perfect for weeknight dinners or weekend family gatherings with minimal fuss.
Ingredient notes
- Beef chuck: Ideal for stewing due to its marbling and ability to become tender when cooked under pressure.
- Cassava flour: This gluten-free flour is made from yuca root, used to create chewy, soft dumplings.
- Caribbean spices: A fragrant mixture including allspice, thyme, Scotch bonnet pepper (optional for heat), and smoked paprika.
- Root vegetables: Typically include carrots, potatoes, and sometimes sweet potatoes or turnips, which add texture and sweetness.
Serving & storage
- Serve the stew hot with the dumplings on the side or nestled in the stew to absorb the flavors.
- Garnish with fresh chopped scallions or cilantro for brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew also freezes well; separate dumplings and stew if possible, and thaw overnight before reheating gently on the stove.
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Chef tips
- If you prefer a thicker stew, remove the lid after pressure cooking and simmer uncovered for 5-10 minutes to reduce the liquid.
- For less heat, omit the Scotch bonnet pepper or substitute with a milder chili.
- Ensure cassava flour is fresh to prevent any bitter off-flavors in the dumplings.
- Use fresh herbs if available; adjust quantity accordingly.
- Always follow your pressure cooker manufacturer's safety guidelines when sealing and releasing pressure.
Ingredients
- 900 g (2 lbs) beef chuck, cut into 3 cm cubesbeef chuck, cut into cubes
- 2 tbsp vegetable oilvegetable oil
- 1 large onion, choppedonion, chopped
- 3 cloves garlic, mincedgarlic, minced
- 2 tsp dried thymedried thyme
- 1 tsp ground allspiceground allspice
- 1 tsp smoked paprikasmoked paprika
- 1 Scotch bonnet pepper, seeded and finely chopped (optional)Scotch bonnet pepper, chopped
- 400 ml (1 2/3 cups) beef broth or stockbeef broth
- 2 medium carrots, peeled and choppedcarrots, chopped
- 2 medium potatoes, peeled and choppedpotatoes, chopped
- Salt and freshly ground black pepper, to tastesalt and black pepper
- 200 g (1 2/3 cups) cassava flourcassava flour
- 180 ml (3/4 cup) water, warmwarm water
- 1/2 tsp saltsalt for dumplings
- Fresh scallions or cilantro, chopped, for garnishfresh scallions or cilantro (optional)
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Equipment
- Pressure cooker (electric or stovetop)
- Large bowl
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
Nutrition per serving
- Calories520
- Protein42 g
- Carbs40 g
- Fat18 g
Step-by-step
Step 1
Heat the vegetable oil in the pressure cooker on medium heat. Add the chopped onion and cook until softened, about 5 minutes.Step 2
Add the minced garlic, dried thyme, allspice, smoked paprika, and Scotch bonnet pepper (if using). Stir and cook for 1 minute until fragrant.Step 3
Add the beef cubes to the pot and brown on all sides for about 5 minutes.Step 4
Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add the chopped carrots and potatoes, then season with salt and pepper to taste.Step 5
Secure the lid on the pressure cooker and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then carefully release remaining pressure.Step 6
While the stew cooks, prepare the cassava dumplings: in a large bowl, combine the cassava flour with salt. Gradually add warm water as you mix with your hands or a spoon until the dough is firm but pliable, not sticky.Step 7
Divide the dough into 12 equal balls and set aside on a plate.Step 8
Once the stew is done, bring it to a simmer uncovered if needed. Gently add the cassava dumplings into the stew and cook over low heat for 15 minutes until the dumplings are cooked through and tender.Step 9
Check seasoning and adjust salt and pepper if necessary. Serve hot, garnished with chopped scallions or cilantro if desired.
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