Caribbean beef stew with coconut basmati rice
5
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 6 • Difficulty: Easy
Jerk seasoning gives this luscious stew heat and spice, and chunks of sweet potato and pineapple are an unexpected highlight. We pair it with aromatic coconut rice for a tropical treat that evokes flavours of the island every time!
Ingredients
Uncooked lean beef round
16 oz, trimmed and cut into 1-inch chunks
Jerk seasoning
1 tbsp(s), or to taste
Olive oil
2 tsp(s)
Onion
1 medium, thinly sliced
Garlic
2 clove(s), large, minced
Canned diced tomatoes
14½ oz
Canned beef broth
14½ oz
Table salt
½ tsp(s)
Sweet potato
12 oz, (2 small), peeled and cubed
String beans
½ pound(s), trimmed and cut into 1-inch pieces
Water
1½ cup(s)
Uncooked brown basmati rice
1 cup(s)
Canned reduced fat coconut milk
½ cup(s)
Pineapple
1 cup(s), finely diced, for serving (optional)
Cilantro
3 tbsp(s), leaves, for serving
Instructions
1
Sprinkle beef with jerk seasoning. Heat oil in Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until browned, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes, broth, and 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, covered, until beef is almost tender, about 45 minutes. Add sweet potatoes and simmer, covered, until potatoes are almost tender, about 15 minutes. Add green beans and simmer, covered, until beans are tender, about 6 minutes longer.
2
Meanwhile, to make rice, bring water and remaining 1/4 teaspoon salt to boil in medium saucepan. Add rice and coconut milk; return to boil. Reduce heat and simmer, covered, until rice is tender, about 40 minutes. Divide rice and stew evenly among 6 bowls. Top with pineapple (if using) and cilantro.
3
Serving size: generous 1 cup stew with 1/2 cup rice
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