Banana And Coconut Beef Stew Recipes

Steps:

• Peel the bananas and cut into 1 to 1 ½ inch pieces.
• Dice the beef into approximately ½ inch pieces.
• Place the meat in a saucepan, cover with water, add salt.
• Bring to boil and simmer until tender.
• Heat the oil in a saucepan and sauté the onions until translucent but not browned.
• Add the tomato and the meat mixture.
• Adjust the seasoning to taste.
• Continue cooking until the tomatoes soften.
• Add the coconut milk, stirring continuously and bring the mixture to a boil. Add the banana pieces and snow peas.
• Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.
• Serve hot, over rice.

Steps:

• Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well.
• Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked.
• Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.)

Steps:

• in a dutch oven heat 1 tablespoon of oil over medium, high heat.
• brown beef, remove from pan and put aside.
• clean pan.
• add other tablespoon of oil, fry onions, garlic, red pepper flakes until onions are soft.
• add curry paste, stir.
• add tomatoes, bring to a boil, scraping up brown bits from bottom of pan.
• reduce heat to medium, add coconut milk.
• return beef to pan.
• add salt and pepper.
• cover and simmer until beef is tender.
• add sweet potatoes and plantains.
• cover and simmer for 20 minutes.
• uncover and simmer, and stir a few times until thicken and potatoes and plantains are cooked.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.