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.

Ingredients:

• 750.0g rump steaks , cut into chunks
• oil
• 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)

Method:

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.

Source: bbcgoodfood.com