Best 2 Banana And Coconut Beef Stew Recipes

Tantalize your taste buds with an exotic culinary journey to the tropics with our delectable Banana and Coconut Beef Stew recipe. Immerse yourself in a symphony of flavors as tender beef simmers in a creamy coconut milk broth, infused with the natural sweetness of ripe bananas, aromatic spices, and a hint of tangy tamarind. This irresistible stew is a harmonious blend of savory and sweet, with a richness that will leave you craving for more.

Indulge in a delightful array of other tantalizing recipes featured in this article. Discover the secrets to creating a flavorful Beef Rendang, a classic Indonesian dish where beef is slow-cooked in a rich and aromatic spice paste. Transport yourself to the bustling streets of Bangkok with our Pad See Ew recipe, a stir-fried noodle dish bursting with vibrant flavors. And for a refreshing and tangy treat, try our Vietnamese Pickled Vegetables, a delightful accompaniment to any meal. Each recipe offers a unique culinary experience, taking you on a journey across different cultures and cuisines.

Let's cook with our recipes!

THAI COCONUT BEEF

Thai Coconut Beef image

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

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.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

CURRIED BANANA BEEF STEW

Curried Banana Beef Stew image

Mildly spiced dish with the sweetness of plantains and sweet potatoes. Use green plantains which are firmer and won't fall apart during the cooking. Serve over basmati rice. Found in old Canadian Living magazine

Provided by franrobson

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
2 lbs stew beef chunks
2 chopped onions
4 minced garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons curry paste
19 ounces tomatoes
400 ml light coconut milk
1 lb peeled and sliced plantain
1 1/2 lbs peeled and chunked sweet potatoes
1/4 cup chopped fresh coriander

Steps:

In shallow dutch oven heat 1 Tbsp of oil over medium-high heat.
Brown beef in batches.
Transfer to plate when browned.
Drain off any fat in pan.
Add remaining oil to pan and fry onuion, garlic, salt and pepper over medium-high heat until softened.
Add curry paste and cook stirring for 1 minute.
Add tomatoes and bring to a boil breaking up tomatoes with a spoon and scraping up brown bits from the bottom of the pan.
Reduce heat to medium and add coconut milk.
Return beef any accumulated juices to pan.
Cover and simmer for about 1 1/2 hours or until meat is tender.
Add plantains and sweet potatoes and simmer covered for 20 minutes.
Uncover and simmer stirring occasionally until thickened and potatoes and plantains are tender.
Sprinkle with coriander.

Nutrition Facts : Calories 620.1, Fat 31.3, SaturatedFat 12.2, Cholesterol 101.3, Sodium 373.1, Carbohydrate 55.2, Fiber 6.8, Sugar 20.1, Protein 31.7

Tips:

To make the beef stew more flavorful, marinate the beef in the coconut milk, soy sauce, and spices for at least 30 minutes before cooking.
If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
If the stew is too thick, add some water or coconut milk until it reaches the desired consistency.
Serve the stew over rice, mashed potatoes, or your favorite side dish.
To make the stew ahead of time, cook it according to the directions and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Banana and coconut beef stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet bananas, creamy coconut milk, and savory beef makes for a unique and flavorful stew that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give banana and coconut beef stew a try.