Equipment
Ingredients
Beef & Marinade
- 800 g beef chuck roast, cut into 3cm cubes
- 15 g adobo seasoning
- 30 ml white vinegar
Sofrito Base
- 30 ml olive oil
- 150 g yellow onion, diced
- 120 g green bell pepper, diced
- 20 g garlic, minced
- 30 g tomato paste
The Stew
- 1000 ml beef broth, low sodium
- 250 ml water
- 250 g fresh okra, stemmed and sliced into 2cm rounds
- 600 g blue crab clusters, cleaned, top shell removed, halved
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
In a mixing bowl, toss the cubed beef chuck with the adobo seasoning and white vinegar. Allow to marinate at room temperature while preparing the remaining ingredients. Ensure all surfaces and utensils touching raw beef are washed thoroughly to prevent cross-contamination.
Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the marinated beef in a single layer and sear until deeply browned on all sides. Remove the beef with tongs and set aside on a clean plate.
Reduce the heat to medium. Add the diced yellow onion and green bell pepper to the remaining beef fat in the pot. Cook until softened. Stir in the minced garlic and tomato paste, cooking for 1 additional minute until fragrant.
Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer gently at 90C/194F until the beef is fork tender.
Gently fold the sliced okra into the stew. Continue to simmer uncovered, avoiding excessive stirring, until the okra is tender and the stew has naturally thickened.
Carefully submerge the cleaned crab pieces into the simmering liquid. Cover and cook gently until the raw crab shells turn bright orange-red and the meat reaches an internal temperature of 74C/165F. If using precooked crab, simmer just until heated through.
Remove the pot from the heat. Stir in the chopped fresh cilantro. Allow the stew to rest briefly before serving into wide, shallow bowls, ensuring each portion receives crab, beef, and okra.
Chef's Notes
- The white vinegar in the marinade plays a dual role: it acts as a tenderizing agent for the tough beef chuck while providing the acidic backbone necessary to cut through the naturally viscous texture of the okra.
- Using bone-in, shell-on crab is crucial. The shells impart a deep, complex oceanic sweetness to the broth that lump crab meat simply cannot replicate.
- Food safety is paramount when working with mixed proteins. Always marinate raw beef away from other ingredients, wash hands thoroughly, and ensure the crab reaches a safe internal temperature of 74C/165F before serving.
- Avoid the temptation to constantly stir the stew once the okra is added. Excessive agitation breaks open the okra seeds and pods, releasing excess mucilage and creating an undesirable texture.
Storage
Refrigerator: 3 days — Crab degrades quickly; remove crab shells from broth if storing longer.
Freezer: 1 month — Okra texture may soften considerably upon thawing. Crab texture may become mealy.
Reheating: Reheat gently on the stovetop over medium heat. Do not boil vigorously or the crab will turn rubbery.
