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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

  • 450g/16oz stewing steak cut into four pieces

  • 1 small onion, chopped

  • 3 spring onions

  • 2 tomatoes, chopped

  • 3 sprigs thyme, chopped

  • 2 tbsp soy sauce

  • 4 tbsp vegetable oil

  • 2 cloves garlic, chopped

  • ½ pint/284ml water

  • 1 carrot, sliced

  • Salt & pepper to taste

  • For the rice and peas

  • 225g/ 8 oz tinned kidney beans

  • 1tbsp thyme, chopped

  • 25g/ 1 oz butter

  • 50g/ 2 oz coconut cream

  • 1 chilli, deseeded and chopped

  • 2 spring onions, chopped

  • 2 pints/1.14 litres water

  • 450g/ 1 lb basmati or long grain rice


  • 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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