Antiguan beef stew with coconut rice

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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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• Lu_C

  16 January 2009

  Lu_C rated and commented on this recipe

  

  Truly, I wasn't expecting much from this with only 3 stars, but everyone really enjoyed it. Both kids polished it off as well :) This will definitely make it to the table again.

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• beckyv

  19 March 2009

  beckyv rated and commented on this recipe

  

  This was a really nice comforting meal. The beef stew on its own was a little bland but with the coconut rice and roasted butternut squash i served on the side it was lovely. I added a dash of worcester sauce and some gravy powder to the stew on top of the ingrediants above. I used stewing steak, so cooked it a bit longer ( 1 hour and half) and didnt put the potato and kidney beans in till 20 minuites before the end. For the rice i used half a can of amoy light coconut milk and this was perfect, the coconut taste was subtle but enough. The rice came out a bit sticky but i like rice like that anyway!

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• Angela

  10 June 2010

  Angela rated and commented on this recipe

  

  After reading previous reviews I was unsure how this would turn out - some loved it, others didn't! Like previous reviewer, I used stewing beef so I cooked it for 2 hours (and added potatoes & beans near the end) This gave it a really deep delicious flavour. I cooked the rice in a whole can of coconut milk - yum. Kids loved the moulded mound of rice in the middle of their stew. It's a keeper.

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• skritek

  25 August 2010

  skritek commented on this recipe

  This is a very classic kind of Caribbean stew but for me it is missing some very important things. Cilantro (coriander leaf) and coriander seed. Also, I would forgo the cloves and use a garniture with star anise instead. This will boost the meat flavors and won't make the dish bitter as the cloves will. Also, fried plantains with the coconut rice might be more authentic.

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• d41d0y

  02 February 2011

  d41d0y rated and commented on this recipe

  

  Made with stewing steak, so cooked on a low heat for a long time. Read some of the comments and reduced the number of cloves to 4 after reading. I liked the savoury flavour they gave but agree that star anise might be preferable. I added 2 deseeded chopped red chillis into the stew to give a bit more spice and used a full clove of garlic (what are you supposed to do with half a clove of garlic lyting around really?!) Overall a lovely, comforting stew that tasted slightly different to a more traditional one. A nice change. My bf loved it and wants me to make more!

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• kittyket

  10 May 2011

  kittyket commented on this recipe

  I cooked mine for two hours and it definately benefitted. I would also recommend adding a red chilli to it to at a subtle heat. To make it low fat, I used half a tin of chopped tomatoes instead of puree and replaced the coconut rice with brown rice. A tasty dish. I'll definately be cooking it again.

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• NVISBAL

  19 May 2011

  NVISBAL commented on this recipe

  Hi, I live in the caribbean coast of Colombia and we do the couconut rice very different indeed. I don´t use water at all, I cook the rice in 1/2 coconut milk 1/2 Coca-Cola ( I know it sounds strange but boy does it makes a delicious rice) then I add some flaked coconut and raisins! Try it you'll love it!!

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• cate1987

  25 May 2011

  cate1987 rated and commented on this recipe

  

  this is a family favourite now and there's always some left over to freeze and enjoy later

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• dawnybugs

  04 September 2011

  dawnybugs rated and commented on this recipe

  

  Yummy one of our faves!

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• saree

  21 September 2011

  saree rated and commented on this recipe

  

  Used casserole beef and slow cooked for 2hrs at 100C. Added the kidney beans 20 mins before the end. Also, as suggested used star anise instead of cloves and was absolutely delicious. Highly recommend, the sweetness of the coconut rice with the the casserole sauce is delicious!

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• evelyn-r

  07 October 2011

  evelyn-r rated and commented on this recipe

  

  We all loved it. Had to cook it quite a bit longer than it said "until the beef was tender", but it was the right thing to do. Will be on our favourites list now.

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• evelyn-r

  21 October 2011

  evelyn-r commented on this recipe

  Having thoroughly enjoyed the recipe as written, I tried a casserole version using braising steak. Obviously it has to be cooked for significantly longer - two and a half hours in a medium oven worked for me - and you get a hearty stew type dish rather than a diner party offering, but the same taste was there. I left out the beans, which I thought would be over-cooked for this length of time and I wanted something I could leave in the oven while I went to the pub, but if you are around to add them for the last 20 mins, that would probably work. Everyone loved it. Terrific recipe this. The cloves make it in my opinion.

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• mrssallywalton

  29 October 2011

  mrssallywalton commented on this recipe

  This tasted ok, and was easy to make with little washing up. I did add a bit of wine to pep it up, and I prob would make again.

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• Jusilew

  28 November 2011

  Jusilew rated and commented on this recipe

  

  Enjoyed by all the family including 12 and 14 year old, i missed out the cloves and used star anise, had no kidney beans so popped in some red lentils. Definately will have again, normally the children are not impressed with new recipes!!

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• Mia

  26 February 2012

  Mia rated and commented on this recipe

  

  Delicious! Apart from the fact that I added a large red chilli to the end (instead of a regular sized one) which made it a bit too spicy. The kids had some before I added the chilli and they ate it all.

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http://www.bbcgoodfood.com/recipes/3817/

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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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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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