Beef, plantain and pineapple stew

    1 hour 30 min

    A Caribbean-inspired stew made with beef ribs, plantains, fresh pineapple, green beans, tomatoes, cardamon and cloves. A wonderful taste adventure for all the family!

    2 people made this

    Serves: 4 

    • 250g bacon lardons
    • 1kg lean beef stew meat
    • 5 cloves of garlic, finely chopped
    • 3 onions, finely chopped
    • 1 red chilli pepper, finely chopped
    • 2 leeks, washed well and sliced
    • 3 tomatoes, diced
    • 1 tablespoon white wine vinegar
    • 5 cloves
    • 5 cardamom pods
    • 1 teaspoon dried chilli flakes
    • 5 bay leaves
    • 1 (70g) container double concentrate tomato puree
    • 1 beef stock cube
    • 250g fresh green beans
    • 2 plantains, sliced
    • ½ fresh pineapple, sliced into cubes
    • 1 tablespoon cornflour

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Fry bacon lardons in a wide pan over medium heat to release the fat; scoop up lardons and drain on kitchen roll.
    2. Add the beef to the pan; cook and stir until browned. Mix in onions, garlic and chilli pepper; cook until fragrant. Stir in leeks and tomatoes; add bacon lardons back into the pan.
    3. Stir in vinegar, cloves, cardamom, dried chilli flakes and bay leaves; add tomato puree and crumble the stock cube on top. Pour in enough cold water to cover the ingredients; simmer, covered, over low heat for 2 hours.
    4. Add green beans and plantains; continue to simmer for 20 minutes. Stir in pineapple and simmer til heated through.
    5. Mix cornflour with a little water until smooth; stir into stew until thickened slightly.

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