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Caribbean beef stew with coconut rice


  • Preheat oven to 220°C fan forced (240°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan and seal the beef all over. Remove.
  • Add a little fresh oil to the pan, together with the garlic, onion, celery, carrot and chillies. Gently sauté until lightly coloured, regularly stirring. Then add the allspice, whole cloves and 1 tbsp thyme. Mix well and cook to toast the spices.
  • Return the beef to the pan, together with the red kidney beans, stock to just cover, the tomato puree and potato. Stir, cover with a lid, turn the heat down and simmer for about 1-1½ hours until the meat is very tender. Taste for seasoning.
  • Then toss the sweet potato in a little oil in a roasting tray and cook in the oven until tender inside and crisp outside.
  • At the same time, cook the rice with the water, coconut milk and salt in a rice cooker (or in a pot).
  • Serve the beef stew on a bed of coconut rice with sweet potato on the side and a little thyme sprinkled over the top.


  • olive oil
  • 750 gm lean cubed beef
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 medium-large carrot, diced
  • 3 small red chillies, sliced
  • 1 tspn allspice
  • 6 whole cloves
  • 2-3 heaped tbsp chopped fresh thyme
  • 100 gm canned red kidney beans, drained & rinsed
  • 750 ml beef stock
  • 3 tbsp tomato puree
  • 1 medium-large potato, peeled & diced
  • 1 large sweet potato, peeled & cut into chunks
  • 2 cups basmati (long grain) rice, washed & drained well
  • 2 cups water
  • ½ cup coconut milk
  • a good pinch of sea salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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