Coconut Caribbean Beef Stew with Plantains
Ingredients
For the Marinade:
2 lbs beef chuck (cut into 1-inch cubes)
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon curry powder (preferably Caribbean)
1 teaspoon allspice
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
4 cloves garlic (minced)
1-inch piece of ginger (grated)
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)
For the Stew:
2 tablespoons vegetable oil
1 large onion (chopped)
2-3 cloves garlic (minced)
1-inch piece of ginger (grated)
1 can (14 oz) coconut milk
2 cups beef broth (or water)
2 medium potatoes (peeled and diced)
1 bell pepper (sliced)
1-2 Scotch bonnet peppers (whole, for heat—adjust to taste)
1 tablespoon brown sugar (optional)
Fresh cilantro (for garnish)
For the Plantains:
2-3 ripe plantains (peeled and sliced)
Vegetable oil (for frying)
Salt (to taste)
Instructions
1. Marinate the Beef
In a large bowl, combine the beef cubes with salt, black pepper, curry powder, allspice, thyme, minced garlic, grated ginger, soy sauce, and vinegar.
Mix well to ensure the beef is evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Stew
Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Cook the Beef
Brown the Beef: Add the marinated beef to the pot and cook for about 5-7 minutes, stirring occasionally, until browned on all sides.
Add Liquid: Pour in the coconut milk and beef broth. Stir well to combine.
4. Add Vegetables
Incorporate Vegetables: Add the diced potatoes, sliced bell pepper, and whole Scotch bonnet peppers. Stir to combine.
Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil.
5. Simmer the Stew
Reduce Heat: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally.
Adjust Seasoning: Taste the stew and adjust seasoning with salt, pepper, or brown sugar as needed.
6. Prepare the Plantains
Fry Plantains: In a separate pan, heat vegetable oil over medium heat. Add the sliced plantains and fry until golden brown on both sides (about 3-4 minutes per side).
Drain and Season: Remove the fried plantains and place them on paper towels to drain excess oil. Sprinkle with salt to taste.
7. Serve
Garnish: Remove the Scotch bonnet peppers before serving. Garnish the stew with fresh cilantro.
Accompaniments: Serve the Coconut Caribbean Beef Stew hot with the fried plantains on the side.
Tips
Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Spice Level: Adjust the heat by using fewer Scotch bonnet peppers or omitting them for a milder dish.
Variations: Feel free to add other vegetables like carrots or peas based on your preference.
Enjoy your flavorful Coconut Caribbean Beef Stew with Plantains!