Caribbean Beef Stew with Coconut Rice



  • 1 lb beef bottom round, cut into chunks
  • 1 tbsp jerk seasoning
  • 1 onion thinly cliced
  • 2 cloves garlic, minced
  • 14 1/2 oz can diced tomatoes
  • 14 1/2 oz beef broth
  • 2 sweet potatoes, peeled and cubed
  • 1/2 lb green beans, cut into 1 in. pieces
  • 2 cups water
  • 1 cup rice
  • 1/2 cup light coconut milk


  1. Heat oil in a stock pot over med-high heat.
  2. Sprinkle beef with spice mix. Add to pot and cook until browned.
  3. Add the onion and garlic and cook until softened. Add tomatoes and broth; bring to a boil. Reduce heat and simmer covered for 45 min.
  4. Add potatoes and simmer covered 15 min.
  5. Add green beans and simmer covered 6 min.
  6. While stew is simmering, boil 2 cups of water in a med. saucepan. Add the rice and coconut milk and return to a boil. Reduce heat and simmer covered for 40 min. or until rice is tender. Serve Stew over the rice.


7 pts.

Number of servings (yield): 6

Calories: 344

Fat: 7 g

Protein: 29 g

Microformatting by hRecipe.

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