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Coconut Water Beef Stew

Coconut Water Beef Stew

INGREDIENTS

  • 2lbs beef brisket
  • 2 ½ tablespoon olive oil
  • 2 garlic cloves, chopped
  • ½ tsp basil
  • ¼ tsp oregano
  • ¼ tsp chili powder
  • 1 bay leaf
  • 4 tbsp flour
  • 2 tbsp tomato paste
  • 3 cups coconut water
  • 2 large onions, cubed
  • 2 celery stalks, cubed
  • 2 potatoes, cubed
  • 2 large carrots, cubed
  • ¼ tsp Worcestershire sauce
  • Salt and pepper to taste
  • Pinch of thyme
  • Steamed jasmine rice

DIRECTIONS

  1. Pre-heat oven to 350 degrees. Heat 2 tbsp of olive oil in skillet over high heat. Add meat and sear on all sides.
  2. Add chopped garlic, basil, oregano, chili powder and bay leaf. Mix and cook for 3-4 minutes over high heat.
  3. Stir in flour and mix well. Cook for an additional 5-6 minutes over low heat.
  4. Pour in coconut water and mix in tomato paste and bring to a boil again. Add onions and stir for 1 minute.
  5. Transfer stew into an oven-safe dish and cover with glass lid. Cook for 1 hour in oven. Add remaining vegetables and Worcesterschire sauce to stew. Mix, cover and cook for 1 additional hour in the oven. Salt and pepper to taste.
  6. Serve over steamed jasmine rice.