Antiguan beef stew with coconut rice
Try something a little different with your beef with this Antiguan recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- 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.
- 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 80.0g, carbohydrate 21.7g, fat 7.5 g, saturated fat 0.0g, fibre 3.9g, salt 1.29 g
Recipe from olive magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/3817/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
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 80.0g, carbohydrate 21.7g, fat 7.5 g, saturated fat 0.0g, fibre 3.9g, salt 1.29 g
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