Pineapple Beef Stew

Marion Wilting


I made this up when I wanted to combine beef and pineapple. We had it over cauliflower rice (shred raw cauliflower in food processor, steam for some minutes and use like rice), and it was really yummy. You can use regular rice, too, of course.


★★★★★ 1 vote

20 Min
1 Hr 40 Min
Stove Top


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  • 1 lb
    stewing beef
  • 1 lb
    sweet potatos
  • 1 c
    coconut milk, unsweetened
  • 1
  • 2 clove
  • 1 tsp
    ginger, fresh, minced
  • 1 Tbsp
    coconut oil or cooking oil
  • 5 oz
    pineapple pieces, drained
  • 1
    medium eggplant
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
  • ·
    salt, to taste
  • ·
    pepper, to taste

How to Make Pineapple Beef Stew


  1. Chop shallot and mice ginger and garlic, drain pineapple juice and reserve.
  2. In a large pot, heat coconut or other oil for frying and brown beef on all sides.
  3. Lower heat, add shallot, ginger and garlic, fry some more, season with some salt and pepper, then add coconut milk. Deglaze and stir well, then cover and simmer for about 40 minutes on low heat.
  4. Meanwhile cube sweet potatoes (1 inch cubes) and eggplant.
  5. After about 40 minutes, add sweet potatoes, eggplant, soy sauce and honey.
  6. Continue simmering for about 30 minutes, then add the pineapple pieces. If there's not enough liquid, add reserved pineapple juice as needed.
  7. Simmer for 15 more minutes and taste test for salt and pepper. Serve hot over rice or cauliflower rice.

Printable Recipe Card

About Pineapple Beef Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Dairy Free

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