Caribbean coconut beef stew

Coconut beef stew - a recipe I tried out a few times until I got the right balance between a few spices and coconut milk. I was trying to imitate a Caribbean dish I had in Bristol during a PhD training. I think cinnamon is the secret to this recipe!

Ingredients

• 1 tbsp olive oil

• 2 onions, chopped

• 1 tbsp minced garlic

• 3 tbsp tomato paste

• 1 tbsp cinnamon

• 1 1/2 tbsp thyme

• ¼ tsp cayenne pepper

• 1 tsp salt

• 2 tbsp cumin

• 2 tbsp paprika

• 1 tsp salt

• ¼ tsp white pepper

• 2 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 3/4 cup beef broth

• 1 can coconut milk

• 800g beef chuck steak, cut into 1-2, inch pieces

• 2 cups of carrots, chopped

• 4 large Yukon potatoes (optional)

• Any other vegetables of your choice - I've added zucchini too!

• 2 green onions, sliced

Directions

1. Heat oven to 350F/180C (temperature for a fan oven). Put oil in an oven-proof pot over medium heat (the pot should withstand 180C/350F with a lid on).

2. Cook onions until soft and translucent, about 5 minutes. Add garlic and spices and stir for one minute, adding more olive oil if it looks dry, then add the tomato paste, coconut milk, and beef broth. Bring to boil and add beef once boiling.

3. Cover the pot and transfer to the oven, cook for 1 hour then remove and add carrots, potatoes, or any other vegetables of your choice.

4. Cook for another hour and 15 minutes, stew will be ready when the meat is tender.

5. Top with sliced green onions and serve with basmati rice or grain of your choice. It also goes well with shredded vegetables roasted in the oven or baked sweet potatoes, cut into large chunks.

© Fat gabs original recipe.