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Caribbean Steak Stew with Rice and Peas

Settle in for a stress-free supper with this warming Caribbean favourite, served with rice and peas.


  • For the steak

  • For the rice and peas


  • Caribbean Steak Stew:

  • 1.

    Season the steak with salt and pepper and rub in the chopped garlic, thyme, and onion.

  • 2.

    Pour the soy sauce over the mixture and leave to marinade for as long as possible

  • 3.

    Heat the oil until smoking and fry the steak pieces (removed from the marinade) until browned.

  • 4.

    Pour the marinade from the bowl into the pan, add the carrots, tomatoes and water and simmer for 40-50 minutes, adding more water if required.

  • Rice and Peas:

  • 1.

    Pour the kidney beans and water into a saucepan, add salt and pepper, chilli, thyme and coconut cream and bring to the boil.

  • 2.

    Wash the rice and add to the saucepan with the butter. Boil for 2-3 minutes then lower heat and simmer.

  • 3.

    Cover the pan with a lid and cook for 35-40 minutes, stirring occasionally.

  • 4.

    Serve with the Caribbean steak stew and a mixed salad.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Caribbean Steak Stew with Rice and Peas.


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