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–+ servings

Caribbean Beef Stew with Coconut Rice & Beans

A delightful Caribbean dish featuring tender beef stew, aromatic spices, and creamy coconut rice, perfect for family gatherings or cozy dinners.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Serving Size 6 servings

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.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Freeze separately for up to 3 months. Reheat when ready to enjoy. For added spice, use more Scotch bonnet pepper or hot sauce.