Plantain and coconut beef stew

Yield: 4 servings

Measure Ingredient
2 pounds Lean beef; diced
8 fluid ounce Water
\N \N Salt and pepper to taste
2 tablespoons Vegetable oil
2 larges Onions; finely chopped
1 large Ripe tomato; peeled and chopped
¾ pint Coconut milk
5 \N Firm unripened plantains
8 ounces Peas

In a saucepan, cook the meat with water and salt until tender. Set aside.

Heat oil in a saucepan and fry the onions without browning. Add the tomato and meat mixture, adjust the seasoning to taste. Continue cooking until the tomatoes soften.

Add the coconut milk, stirring all the time until the mixture boils. Peel and cut the plantains into large pieces and add with the peas to the stew.

Reduce heat and simmer for about 10-15 minutes or until the plantains are cooked but not mushy.

Serve hot as a nutritious and filling stew.

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