Caribbean Beef Ragout with Coconut rice Recipe

• 2 medium onions, peeled, quarters, and thinly sliced
• 2 garlic cloves, minced
• 2 ribs of celery, cut into 2-inch (5 cm) pieces
• 1 carrot, peeled and thinly sliced
• 2 low-sodium canned tomatoes, coarsely chopped
• 1 6-ounce (180 g) sweet potato, peeled and cut into small cubes
• 1 3/4 cups (420 ml) fat-free low-sodium canned beef broth
• 1/4 cup (60 ml) dry red wine or additional beef broth
• 1 teaspoon (5 ml) ground cumin
• 1 pound top round steak, grilled and cut into bite-size pieces
• 1/2 pound green beans, trimmed and blanched for 2 minutes
• salt (optional) and freshly ground pepper
• 1/3 cup (80 ml) chopped fresh cilantro or flat-leaf parsley
• Coconut Rice:
• 1 teaspoon (5 ml) crushed dried oregano
• 1 cup (150 g) raw brown basmatti rice
• 2 cups (480 ml) fat-free low-sodium canned chicken broth
• 1 teaspoon (4 g) reduced-fat margarine
• 2 tablespoons (30 ml) unsweetened coconut
• 2 scallions, white part and 1 inch (2.5 cm) green, minced
• salt (optional) and freshly ground pepper to taste

Directions