Beef Stew with Dumplings

Preparation info

  • Difficulty


  • Serves:

    4 to 6

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Caramelized sugar for browning the meat adds a rich body to this dish, while dumplings make it a complete meal—perfect for a cold day!



  • pounds stew beef, cut into 1-inch cubes
  • 2 tablespoons green seasoning
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 1 large onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • ¾ cup dark beer
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • ½ teaspoon coarse salt
  • ½ teaspoon hot pepper sauce
  • 2 cups beef stock or water, or more as needed


  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • Pinch of coarse salt


Make Stew

Mix the beef with the green seasoning and refrigerate for 2 hours.

Heat the oil in a heavy-bottomed pot. Add the sugar and cook until dark brown. Add the seasoned beef and stir well to coat. Cook for 5 minutes, stirring constantly. Add the onion and garlic, and cook for 5 minutes more. Stir in the beer, soy sauce, Worcestershire sauce, bay leaf, salt, and hot pepper sauce. Add enough stock or wate to cover the beef. Bring to a boil, and then lower heat. Cover and simmer until the meat is tender, about 30 to 40 minutes, adding the dumplings as instructed in Step 4.

Make Dumplings

While the stew is simmering, mix together the flour, cornmeal, and salt. Add 6 tablespoons of water and knead to form a stiff dough, adding more water if necessary. Knead until smooth and set aside to rest for 15 minutes. Pinch off 1-inch pieces of dough and roll between the palms of your hands to form ovals. Pinch both ends, then flatten the ovals between palms or against a cutting board (the dumplings should resemble small flat footballs).

Drop the dumplings into the beef stew in the last 15 minutes of cooking. Adjust the seasonings to taste and serve hot.