A nice little stew

Warming and tasty in the extreme, this is comfort food for an Autumn evening – equally superb as the main dish following a rum tasting session. The mounded rice looks really impressive.

This dish can be cooked in advance, and heated when needed.

Antiguan beef stew with added chilli
800g rump steak
2 tbsp oil
1 onion, diced
8 cloves
1 carrot, diced
1 – 2 capsicum, seeded and sliced
6 cloves garlic, chopped
3 tbsp sweet chilli sauce
1 tbsp thyme leaves, chopped
1 – 2 cups vegetable stock
1 potato, diced
1 tin kidney beans, drained
salt, pepper
300g rice
2 Tbsp coconut milk or coconut cream

Tie the cloves into a little bag of muslin – although some people don’t mind them whole in the finished dish.

Slice the beef into chunks, discarding some of the fat.  Brown in a hot skillet and remove.  Add the garlic and onion and cook a few minutes.

Add the carrot, capsicum, herbs and cloves.  Mix together well, then add the stock (it should just cover the meat) and stir in the sweet chilli sauce.  Season, and add potato and kidney beans.

Bring to the boil, cook about half an hour uncovered, until meat is tender.

Boil rice, adding coconut milk to the cooking water.  Drain, then pack rice into lightly oiled teacups.  Invert on to dinner plate to produce a moulded mound.  Dish stew around rice.

Serve with some nice fresh garden beans.  Although, if you’re having a rum tasting session, you’ll forget to cook them, like us…

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