Caribbean Beef Stew with Coconut Rice & Beans
Caribbean Beef Stew with Coconut Rice & Beans is a delightful dish that brings the warmth and flavors of the Caribbean right to your kitchen. This hearty stew is full of tender beef, aromatic spices, and creamy coconut—an experience your family will love!
Why Make This Recipe
This recipe is perfect for family gatherings or cozy dinners at home. The combination of savory beef stew and creamy coconut rice creates a comforting meal that’s great for sharing. Plus, it’s a unique dish that can impress your guests, making special occasions even better. You’ll want to make this again and again!
How to Make Caribbean Beef Stew with Coconut Rice & Beans
Ingredients:
- 2 lbs beef stew meat (chuck or brisket), cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh thyme
- 1 tsp ground allspice
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Scotch bonnet pepper (optional, for heat)
- 1 tbsp brown sugar
- 2 tbsp fresh cilantro, chopped
- 1 cup long-grain rice
- 1 can (15 oz) coconut milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup water
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 2 scallions, chopped
Directions:
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Make the Caribbean Beef Stew: Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches so it cooks evenly, then set it aside. In the same pot, sauté the onion, bell pepper, and garlic for 3-4 minutes until they are soft and fragrant. Stir in thyme, allspice, turmeric, cinnamon, paprika, and brown sugar to enhance the flavors. Add the tomato paste and diced tomatoes, then return the browned beef to the pot. Pour in the beef broth and coconut milk. Cover and let it simmer for 1.5 to 2 hours until the beef is tender. Just before serving, stir in the chopped cilantro.
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Make the Coconut Rice & Beans: In a separate saucepan, combine the rice, coconut milk, water, olive oil, salt, black pepper, allspice, and garlic powder. Bring this mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 15-20 minutes until the rice is tender and has absorbed the liquid. After 15-20 minutes, add the kidney beans and chopped scallions, cover, and let it sit for another 5 minutes.
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Serve: Dish out the coconut rice and beans onto plates. Ladle the rich beef stew over the rice. Garnish with fresh cilantro and lime wedges for a burst of flavor.
How to Serve Caribbean Beef Stew with Coconut Rice & Beans
This dish is best enjoyed hot and fresh. Serve it with a side of lime wedges so everyone can add a squeeze for added brightness. It’s perfect for gatherings, bringing everyone together for a delightful meal.
How to Store Caribbean Beef Stew with Coconut Rice & Beans
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the stew and rice separately for up to 3 months. Just reheat it when you’re ready to enjoy again!
Tips to Make Caribbean Beef Stew with Coconut Rice & Beans
- To save time, prepare ingredients like chopping the vegetables and cutting the beef ahead of time.
- If you like it spicy, add more Scotch bonnet pepper or a dash of hot sauce.
- For extra creaminess, you can use full-fat coconut milk.
Variation
Feel free to switch out the beef for chicken or even use canned beans for a vegetarian version. The spices remain the same, and you’ll still get that delicious Caribbean flavor.
FAQs
Q: Can I make this dish ahead of time?
A: Yes! You can cook the stew a day in advance. It actually tastes better the next day as the flavors deepen.
Q: What if I don’t have Scotch bonnet peppers?
A: You can skip them or substitute with another type of hot pepper, but adjust to your taste.
Q: Can I use different types of beans?
A: Absolutely! Any beans you like will work, such as black beans or pinto beans. Just be sure they are canned and drained.
Caribbean Beef Stew with Coconut Rice & Beans
Ingredients
For the stew
- 2 lbs beef stew meat (chuck or brisket), cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tsp ground allspice
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- 1 Scotch bonnet pepper (optional, for heat)
- 1 tbsp brown sugar
- 2 tbsp fresh cilantro, chopped for garnish
For the coconut rice & beans
- 1 cup long-grain rice
- 1 can (15 oz) coconut milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup water
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
Instructions
Make the Caribbean Beef Stew
- Heat the olive oil in a large pot over medium-high heat.
- Season the beef with salt and pepper.
- Brown the beef in batches and set aside.
- In the same pot, sauté the onion, bell pepper, and garlic for 3-4 minutes.
- Stir in thyme, allspice, turmeric, cinnamon, paprika, and brown sugar.
- Add the tomato paste and diced tomatoes, then return the browned beef to the pot.
- Pour in the beef broth and coconut milk.
- Cover and let it simmer for 1.5 to 2 hours until the beef is tender.
- Just before serving, stir in the chopped cilantro.
Make the Coconut Rice & Beans
- In a separate saucepan, combine the rice, coconut milk, water, olive oil, salt, black pepper, allspice, and garlic powder.
- Bring this mixture to a boil.
- Once boiling, cover the pot and reduce the heat to low.
- Let it simmer for 15-20 minutes until the rice is tender.
- Add the kidney beans and chopped scallions, cover, and let it sit for another 5 minutes.
Serve
- Dish out the coconut rice and beans onto plates.
- Ladle the rich beef stew over the rice.
- Garnish with fresh cilantro and lime wedges.
