Bahamian Stew Beef with Coconut Jasmine Rice

25 min prep

95 min cooking

Serves 4

Difficulty 3/5

Bahamian beef stew is a unique zesty tomato-based comfort dish that is typically served over rice and enjoyed throughout the year. Beef stew cubes are perfect for this slowly braised dish; the delectable tender meat melts in your mouth. Prepare the Steamed Coconut Jasmine Rice while the stew simmers. This recipe serves 4 adults in my household and there are never any leftovers.

1. Trim beef and set aside in a large bowl. Combine 2 tbsp (30 mL) salt, garlic powder, onion powder, smoked paprika and cumin in a small bowl. Drizzle ¼ cup (60 mL) of the oil around perimeter of the beef in the large bowl; sprinkle beef with spice mixture and toss to evenly coat. 2. Heat ¼ cup (60 mL) of the oil over medium-high heat in a large Dutch oven or enameled cast-iron roaster. Brown beef, in batches (do not over-crowd the pot), turning, for about 6 to 10 minutes or until browned on all sides. Transfer to a plate and set aside. 3. Add remaining oil to pot and reduce heat to medium. Cook onion and green pepper, stirring, for 3 minutes. Add garlic and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 3 minutes. Stir in tomatoes and cook, stirring often, for 5 minutes. Add carrots and potatoes; cook, stirring often, for 5 minutes. Stir in ketchup, Worcestershire sauce and broth; bring to a boil. Return beef and any accumulated juices to the pot. Stir in bay leaf, Scotch bonnet pepper (if using) and thyme. 4. Cover and cook in preheated 325°F oven for 1½ hours or until meat is fork-tender. Skim off fat and discard bay leaf. Stir in parsley and season to taste with salt and pepper. Serve over Steamed Coconut Jasmine Rice. This aromatic rice is a wonderful complement to savoury dishes. Place 4 cups (1 L) jasmine rice (uncooked) in bowl and add water to cover; stir to rinse. Drain and repeat until water is clear; drain and set aside. Heat 3 tbsp (45 mL) coconut oil over medium heat in a large saucepan. Add 2 cloves garlic, minced, and 2 tsp (10 mL) minced gingerroot; cook, stirring for 1 minute. Increase heat to high. Add the rice, 1½ tsp (7 mL) salt; cook, stirring, for 3 minutes. Stir in 2½ cups (625 mL) hot water, 1 cup (250 mL) coconut milk and 1 tbsp (15 mL) light brown sugar. Cover, reduce heat to low and simmer for 15 minutes or until water evaporates and rice is tender. Fluff with a fork.

Bahamian Stew Beef with Coconut Jasmine Rice

Ingredients

Directions

Cuts Used in This Recipe

Beef Stew Cubes