Antiguan beef stew with coconut rice
Here’s something different with beef, for these cold winter nights. Perfect when you’re entertaining guests, to spice up the menu a little.
- 750.0g rump steaks , cut into chunks
- 6 cloves
- 1 onion , diced
- 1 large carrot , diced
- 2 celery sticks, diced
- 1.0 tbsp thyme leaves , chopped
- 1/2 garlic clove , finely chopped
- 3.0 tbsp tomato purée
- beef stock cubes , powder or fresh, made up to 750ml
- 1 large potato , diced
- 100.0g kidney beans (tinned), drained and rinsed
- 300.0g basmati rice
- 2.0 tbsp coconut milk
- 1 red chilli , sliced (optional)
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.
Recommended wine: The Kumkani Pinotage will pair well with this dish.