Roasted Jamaican Plantain and Coconut Beef Stew
A rich, flavorful stew combining tender beef with sweet roasted plantains and coconut milk for a Caribbean delight.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Season beef
Season beef cubes with salt, pepper, allspice, and thyme.
- 2
Marinate
Cover and let marinate in the fridge for at least 1 hour.
Tip: Marinating the beef overnight enhances the flavor.
- 3
Rest at room temperature
Bring to room temperature before cooking.
Preparing the Plantains
- 1
Preheat oven
Preheat oven to 400°F (200°C).
- 2
Toss with oil and seasonings
Toss plantain slices with melted coconut oil, brown sugar, and cayenne pepper.
- 3
Roast plantains
Arrange on a baking sheet; roast for 20 minutes until golden brown.
Tip: Do not over-bake the plantains to avoid bitterness.
How to Make Roasted Jamaican Plantain and Coconut Beef Stew
Total time: 4 h · Yields 6 servings
- 1
Brown the Beef
Heat vegetable oil in a large pot over medium-high heat, add beef cubes, and brown evenly.
- 2
Cook the Stew
Add onion and garlic; cook until soft. Pour in beef broth and coconut milk, and simmer for 2 hours until beef is tender.
- 3
Finishing Off
Stir in roasted plantains, bell pepper, scotch bonnet, and lime juice. Cook for an additional 15 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this stew ahead?
Yes, the flavors intensify overnight. Make it a day before and reheat gently.
What substitutions work for coconut milk?
Heavy cream can be used, but it will alter the flavor profile slightly.
Can I use green plantains instead?
Ripe plantains are ideal for sweetness, but green plantains will work; they will be less sweet.
Is there a way to reduce the spice level?
Omit or use fewer scotch bonnet peppers to adjust the heat to your preference.
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