Settle in for a stress-free supper with this warming Caribbean favourite, served with rice and peas.
Caribbean Steak Stew:
Season the steak with salt and pepper and rub in the chopped garlic, thyme, and onion.
Pour the soy sauce over the mixture and leave to marinade for as long as possible
Heat the oil until smoking and fry the steak pieces (removed from the marinade) until browned.
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:
Pour the kidney beans and water into a saucepan, add salt and pepper, chilli, thyme and coconut cream and bring to the boil.
Wash the rice and add to the saucepan with the butter. Boil for 2-3 minutes then lower heat and simmer.
Cover the pan with a lid and cook for 35-40 minutes, stirring occasionally.
Serve with the Caribbean steak stew and a mixed salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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