Instructions: In a heavy Dutch oven, combine onion, garlic, celery, carrot, tomato, sweet potato, beef broth, wine, and cumin. Bring to a boil, reduce heat, and simmer for 15 minutes, until vegetables are tender and sauce is slightly thickened.

Stir in reserved green beans and steak pieces. Cook for another 10 minutes.

Stir in cilantro.

To serve, spoon meat and vegetables around the Coconut Rice. Pour sauce into a gravy boat and pass separately.

Coconut Rice

Yield: 4 servings
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

In a heavy saucepan, combine oregano, rice, chicken broth, and margarine.

Bring to a boil. Cover and reduce heat to a simmer. Cook, covered, for 10 to 15 minutes, until rice is tender and liquid is absorbed.

Meanwhile, toast coconut in a heavy nonstick skillet over medium-low heat, tossing coconut frequently, until coconut is lightly browned.

When rice is done, fluff with a fork, stirring in coconut and scallions.

Mound rice in the center of a heated serving plate and surround with ragout.

Serve at once.

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