Enjoy this ravishing, warm, and flavorful Haitian beef stew. Each bite features tender short rib pieces that are simmered in a rich Haitian-style tomato sauce.
If there’s one cozy year-round stew you need to be making, it’s this Haitian beef stew.
It’s a simple dinner side dish that comes together with ease and is totally delicious.
Haitian Beef Stew Details
If you have a thing for red meat, we are sure you would love this short ribs stew. When it comes to preparing Haitian beef stew, bone-in beef cuts are the preferred choice.
This stew is incredibly simple to make. It’s an extremely hearty and flavorful dish that’s made from simple ingredients.
As mentioned, this recipe uses short ribs which are cuts from the lower part of the ribcage. Upon cooking, these ribs become succulent and tender, making it easy for you to devour them.
Starting with the beef, no need to spend a large amount of money to prepare this dish. feel free to use beef cuts that are less expensive.
The beef is cooked for a long period until it is tender.
As with most meat-based recipes, I like to clean the meat thoroughly before applying the seasoning.
If you’ve tried our Haitian Bouillon, then you’ll love this Haitian beef Stew (Short Ribs Stew).
Habanero pepper is also added for a sweet low heat. If you don’t have Habanero pepper, then you can use Scotch Bonnet Pepper. Although using a spicy pepper is optional, it is recommended as it is traditionally used in Haitian stew recipes.
The bring in the authentic flavor of this Haitian beef stew, we are seasoning the meat and the stew with our Jacmel seasoning blend. Be mindful that this spice is not yet available, but sign up here to get full updates as the spice becomes available.
The full recipe and the exact measurements are listed below in the recipe card.
Traditional Short Ribs Stew vs. Haitian Beef Stew
Traditional short ribs stews are usually hearty and short ribs are the primary ingredient. These ribs are taken from the ribcage’s lower portion and add a meaty and rich flavor to the stew.
When the ribs are cooked with other ingredients, they are loaded with savory goodness and achieve a juicy and tender texture.
The flavor is enhanced with aromatics, such as celery, onions, carrots, and garlic because they add flavor and aroma.
To infuse more taste, a combination of bay leaves, rosemary, thyme, salt, and pepper is used (it’s the ultimate seasoning). The stew is sometimes prepared through the slow-cooking method, so the meat tenderizes and melts in your mouth.
Haitian Beef stew typically does not follow the “slow cooking process”. Normally, the meat is seasoned and marinated for 2 hours or more. Then the meat along with the marinating liquid is brought to a boil with very little liquid.
Once the meat has softened it is removed from the liquid, and the sauce process begins. Depending on the cook, the beef cut may be braised, but it is not necessary.
At times chunks of potatoes may be added or carrots may be added (as in this recipe). The sauce is typically rich in color and texture.
Many people wonder what makes this stew so unique. To begin with, it has an intense flavor because short ribs have a beefy and rich flavor. When they are cooked for a long time, the flavor intensifies, resulting in a savory and rich flavor.
In fact, these ribs have marbling as well as connective tissue, which breaks down to make sure the meat starts falling off the bone.
The best part of this stew is that it’s versatile. This means you can experiment with the ingredients and seasonings of your choice so you can achieve the flavor profile that you love.
Stew Pairing Suggestions
Pairing your stew with the right sides can enhance the overall experience.
On the other hand, if you want to add a sweet tone to the meal, there’s nothing better than polenta. Also, a green garden salad or roasted vegetables is perfect for people who want to follow a healthy diet and consume the necessary greens.
This Haitian beef stew has a delicious flavor and texture, which is why you’ve to ensure it is properly stored.
Proper storage will ensure that your stew’s texture and flavor are maintained. Allow the stew to completely cool down before transferring it to an airtight container. Once in the airtight container, place it in the refrigerator and it will last up to four days.
On the other hand, if you want to freeze it, you can use the same airtight containers or freezer bags. The stew/sauce can be frozen for three to four months. We also recommend that you label it so you are prompted to use it in time.
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Haitian Beef Stew
- 3 lbs. Short Ribs; Or bone-in beef cuts
- 3 Large Carrots; Peeled and cut into chunks
- Juice from 1 Lime
- 1 Whole Habanero Pepper; Do not break
- 1 Medium Size Onion; Sliced
- 4 Tbsp. Tomato Paste
- 2 Tbsp. Savory Thoughts Jacmel Seasoning Blend
- 2 Cups Water
- 2 Tbsp. Olive Oil
- 7 Fresh Parsley Sprigs
- 6 Cloves Garlic; Minced or smashed with mortar and pestle
- 7 Thyme Sprigs
- 4 Basil Leaves
- Season the meat. Season the meat with 2 Tbsp. Savory Thoughts Jacmel Seasoning Blend and 1 Tbsp. Olive oil. Cover and set aside to marinate for 2 hours or more. in a medium saucepan, heat 1 Tbsp. olive oil over medium-high heat. Then add the meat along with the marinating liquid. Cover with a lid and cook for about 45 minutes. Stir occasionally to avoid sticking to the bottom. The meat will produce liquid. If the liquid happens to evaporate, add 2 cups of water and resume boiling. After 45 minutes, add the lime juice. Then add two cups of water (if you did not already do so). Add the Habanero pepper (leave whole and do not break the pepper), and stir well to combine. Cover and bring to a boil for an additional 60 minutes.
- Remove the meat from the liquid (reserve the liquid) and the pepper without breaking it. Add the tomato paste, and carrots, then add the meat. Mix well to combine. Then add the liquid and herbs. You should have 2 cups of liquid from the meat or water. You may have to add more liquid if necessary to create the sauce.When you add the liquid, it should barely cover just the top of the meat. Allow to simmer, covered, over medium heat for about 15 minutes. Add the sliced onions and simmer on low heat for 7 minutes. Serve with Haitian red beans and rice.