Spud Island Vibes
Caribbean Ground Beef, Broccoli, and Potato Skillet Stew with Coconut Milk
40 minutes
Serves 4
DinnerCaribbean
Herb's take
This one-pan Caribbean dinner brings the warmth of the islands straight to your stovetop, sweet allspice, fiery Scotch bonnet, and aromatic thyme transform ground beef, broccoli, and potatoes into a tropical comfort stew. Along the way, you'll coax flavors from a classic Caribbean sofrito and discover why coconut milk is the not-so-secret ingredient for richness.
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a large, deep skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 6 minutes until starting to turn golden.
- 02Add the onion, green bell pepper, and the white parts of the scallions. Sauté for 4 minutes until softened.
- 03Add the garlic and minced Scotch bonnet pepper. Stir and cook for 1 minute, just until fragrant.
- 04Scoot the veggies to the edge of the pan and add the ground beef to the center. Cook, breaking up with a spatula, until browned and crumbly, about 5 minutes.
- 05Sprinkle in the allspice, thyme, and smoked paprika. Stir everything together and cook 1 minute, letting the spices bloom in the beef fat.
- 06Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- 07Season with kosher salt and black pepper, then add the broccoli florets and toss to combine.
- 08Pour in the coconut milk and 1/2 cup water. Bring to a simmer, then reduce heat to medium-low and cover. Cook for 10-12 minutes, or until potatoes are tender and broccoli is bright green.
- 09Uncover, stir in the green parts of the scallions, and simmer uncovered for 2-3 minutes to thicken slightly.
- 10Taste and adjust salt or pepper as needed. Serve hot in shallow bowls, garnished with lime wedges on the side for squeezing.
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