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Virgin Islands Cooking by Carol M. Bareuther
Virgin Islands Cooking
Carol M. Bareuther


St. Croix Style Beef Stew

by Carol M. Bareuther

Many residents of St. Croix are originally from the offshore Puerto Rican island of Vieques. Thus, Crucian cuisine is full of Spanish flavors.

Yield: approximately 8 servings
Nutrition: 399 calories, 23 grams fat, 103 milligrams cholesterol and 373 milligrams sodium per serving.


  • 3 pounds beef, for stewing, cut in inch cubes
  • Salt and pepper, to taste
  • 3 tablespoons oil
  • 3 tablespoons sofrito
  • 5 tablespoons tomato paste
  • 6 cups water
  • 2 potatoes, cut in cubes
  • 2 carrots, diced


  • 2 pounds small Puerto Rican sweet peppers
  • 2 large onions
  • 1 head garlic
  • cup oregano leaves
  • 12 leaves French thyme leaves (`re cao)
  • cup water


To make Beef Stew:
Clean beef and season with salt and pepper. use a thick pot with cover and heat the oil. Add sofrito and tomato paste, stir and let cook for a few minutes on medium heat. Add meat and water. Stir and place the cover on pot. Increase heat and bring mixture to boiling, then reduce heat and simmer for 1 to 2 hours. When beef is tender, add potatoes and carrots.

To make Sofrito:
Mix all ingredients in food processor. Sofrito can be frozen in an ice cube tray and used as needed.

More recipes by Carol Bareuther

Recipe Carol M. Bareuther, 1992, 2003 - Copyright CaribSeek 2003 - All Rights Reserved - Web Published: January 21, 2003