ANTIGUAN BEEF STEW WITH COCONUT RICE

Serves 4

45 minutes

696 kcal per serving

Ingredients

• 750g rump steaks , cut into chunks
• Oil
• 6 cloves
• 1 onion, diced
• 1 large carrot, diced
• 2 celery sticks, diced
• 1 tbsp thyme leaves, chopped
• 1/2 garlic clove, finely chopped
• 3 tbsp tomato purée
• beef stock cubes , powder or fresh, made up to 750 ml
• 1 large potatoe, diced
• 100g kidney beans (tinned), drained and rinsed
• 300 g basmati rice
• 2 tbsp coconut milk
• 1 red chili, sliced

Method

1. Season the beef, then brown all over in a casserole in a little oil.
2. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic.
3. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat.
4. Stir well, then add the potatoe and kidney beans and bring the stew to a gentle boil.
5. Simmer until the beef is tender, about 20 minutes.
6. Cook the rice according to packet instructions, adding the coconut milk to the cooking water.
7. Lightly oil 4 small teacups, then pack the rice into them.
8. Invert each teacup on to a plate, to give a moulded mound of rice.
9. Spoon some stew around each mound.
10. Finish with a sprinkle of red chilli if you like things hot.