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Ingredients
| pork steaks: 750 g (use rump steaks) |
| olive oil: 3 Tbl |
| whole cloves: 6 cloves |
| onions: 1 (diced) |
| carrots: 1 (diced) |
| celery root: 1/4 cup |
| fresh thyme: 1 Tbl |
| garlic: 1/2 clove (minced) |
| canned tomato puree: 3 Tbl |
| soup - beef broth: 3 cups |
| white potatoes: 1 whole potato (diced) |
| kidney beans: 100 g |
| basmati rice: 300 g |
| canned coconut milk: 2 Tbl |
Antiguan beef stew with coconut rice
Credit: www.bbcgoodfood.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- 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.