Caribbean Beef with Rice and Beans

Current rating:
3 / 5
Your rating:
Gas mark 3, 170°C, 325°F
4 people
Cooking Time:
120 minutes
  • 450g (1lb) Lean beef cubes
  • 1 Onion, sliced
  • 2 Small sweet potatoes, peeled and cut into chunks
  • 1 Fresh red chilli, seeded and chopped
  • 2x5mlsp (2tsp) Turmeric
  • 2.5mlsp (½ tsp) All spice
  • 300ml (½ pt) Exotic fruit juice
  • 150ml (¼ pt) Rum
  • Seasoning
  • ½ Red pepper, seeded and sliced
  • ½ Yellow pepper, seeded and sliced
  • Cornflour thickening granules
  • 2x250g Packs of cooked rice
  • 200g Can of red kidney beans, drained
  • 210ml (7floz) Coconut milk
Place the beef cubes, onion, sweet potato, chilli, spices and liquid into an ovenproof casserole dish. Season and mix well. Cover and cook for approximately 2 hours.

During the last 30 minutes of the cooking time add the red and yellow pepper. Mix well before returning to the oven. At the end of the cooking time add a spoonful of cornflour granules to give a thicker gravy if required.

To make the rice and beans add the cooked rice to a pan(or cook your own while the casserole is cooking)with the red kidney beans, heat for 4-5 minutes. Stir in the coconut milk, season and cook for a further 2-3 minutes.

Serving Suggestions:
Serve the casserole with the rice and beans, grilled pineapple and vegetables.