Antiguan beef stew with coconut rice

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olive magazine

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Recipe by olive magazine

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1. Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 minutes.
2. Cook the rice according to packet instructions, adding the coconut milk to the cooking water. Lightly oil 4 small teacups, then pack the rice into them. Invert each teacup on to a plate, to give a moulded mound of rice. Spoon some stew around each mound. Finish with a sprinkle of red chilli if you like things hot and serve with steamed, buttered pumpkin and green beans.

696 kcalories, protein 80g, carbohydrate 21.7g, fat 7.5 g, saturated fat 0g, fibre 3.9g, salt 1.29 g

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• Pewtersfood

  13 November 2007

  Pewtersfood rated and commented on this recipe

  

  for me ? disappointing

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• Loobie

  15 January 2008

  Loobie rated and commented on this recipe

  

  Delicious!! A real winter warmer

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• Charlene

  29 March 2008

  Charlene rated and commented on this recipe

  

  Average - Maybe a little Bland.

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• PoshPaws

  29 June 2008

  PoshPaws rated and commented on this recipe

  

  Both hubby and I rated this one a "do again", but 9yo son seemed a little put out by the clove flavour, so I will probably only use two cloves in future. I substituted Sweet Potato for carrots and added two seeded green chillis for flavour, together with two mushrooms that just plain needed using up! The Coconut rice was a bit disappointing, I thought. Smelled lovely cooking (oh, and I added a handful of frozen peas, just for colour), but the flavour was so mild it disappeared beside the Stew. Perhaps it would stand up better, had the stew not have had the chilli in it!

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• Natalie

  09 July 2008

  Natalie rated and commented on this recipe

  

  This was pretty ordinary, not very tasty at all and quite watery.

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Ingredients

• 750g rump steaks , cut into chunks
• oil
• 6 cloves
• 1 onion , diced
• 1 large carrot , diced
• 2 celery sticks, diced
• 1 tbsp thyme leaves , chopped
• 1/2 garlic clove , finely chopped
• 3 tbsp tomato purée
• beef stock cubes , powder or fresh, made up to 750ml
• 1 large potato , diced
• 100g kidney beans (tinned), drained and rinsed
• 300g basmati rice
• 2 tbsp coconut milk
• 1 red chilli , sliced (optional)

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Serves 4

Preperation and cooking times

Ingredients

• 750g rump steaks , cut into chunks
• oil
• 6 cloves
• 1 onion , diced
• 1 large carrot , diced
• 2 celery sticks, diced
• 1 tbsp thyme leaves , chopped
• 1/2 garlic clove , finely chopped
• 3 tbsp tomato purée
• beef stock cubes , powder or fresh, made up to 750ml
• 1 large potato , diced
• 100g kidney beans (tinned), drained and rinsed
• 300g basmati rice
• 2 tbsp coconut milk
• 1 red chilli , sliced (optional)

696 kcalories, protein 80g, carbohydrate 21.7g, fat 7.5 g, saturated fat 0g, fibre 3.9g, salt 1.29 g

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