A spicy Caribbean stew with sweet potatoes and butternut squash that'll warm you right to the core. This heartwarming stew is packed with juicy tender pieces of beef and is slowly cooked to bring out the spicy flavours. Try serving this hearty stew with some crusty bread to dip with.
Put the beef, onions, garlic, ginger, spices and beef stock in a large casserole and bring to the boil. Reduce the heat to a minimum, cover and simmer very gently for 45 minutes. Add the potatoes and squash with the coconut milk and thyme and bring back to the boil.
Again reduce the heat, cover and simmer gently for 30-45 minutes until the vegetables are soft and the meat is very tender. Add the spinach leaves and adjust the seasoning and cook for a further 5 minutes or until they have wilted. Serve in deep bowls with lots of crusty bread.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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