September 25, 2009

Caribbean Beef Stew with Coconut Basmati Rice

You know, I've never really tried a sweet potato. I think I may have had a bite of one baked in the oven, one Thanksgiving. I would always choose white potatoes over sweet potatoes even though the sweet are much better for you. When I spotted this stew recipe I debated on substituting the sweet potatoes with white ones. I'm glad that I didn't - the lightbulb finally went off and I am now a "liker" of sweet potatoes. They fit very well with this stew recipe.

I made this recipe as suggested but next time I'll save some time by cooking it in a crockpot. Plus, I'll add more coconut milk to the rice - I was disappointed that I couldn't taste the coconut at all.

Caribbean Beef Stew with Coconut Basmati Rice

Prep-15 min * Cook 1 HR 15 Min * Serves 6 * 7 Points

page 74 from the Comfort Classics cookbook by Weight Watchers

3/5 Rating

1 lb lean boneless beef bottom round, cut into 1" chunks
1 T jerk seasoning (I used cajun)
2 tsp olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) reduced-sodium beef broth
2 sweet potatoes, peeled and cubed
1/2 lb fresh green beans, trimmed and cut into 1" pieces (I used 1 can instead)
2 cups water
1 cup brown basmati rice
1/2 cup (reduced-fat) coconut milk

Sprinkle the beef with seasoning. Heat the oil in a dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until broned, 4 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the beef is almost tender, 45 minutes. Add the potatoes and simmer, covered, until almost tender, 15 minutes. Add the beans and simmer, covered until tender, about 6 minutes longer.

Meanwhile, to make the rice, bring the water to a boil in a medium saucepan. Add the rice and coconut milk; return to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 40 minutes. Serve the stew with the rice.

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