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Introduction

Growing up, weekends in my Jamaican household were filled with laughter, the faint sound of reggae music echoing, and of course, the intoxicating aroma of my mother’s exceptional beef stew simmering on the stove. The blending spices wafted through the air, creating a magnetic pull for every family member. Each taste was a vibrant explosion of flavor that made gatherings extra special. I’ve cherished this recipe, not only for its robust taste but also for the memories it conjures bringing loved ones together. The tradition of making this dish has now been passed down and is a staple in my home, infused with love and warmth.

What Makes This Recipe Special

What truly sets this Jamaican Beef Stew apart is the careful balance of spices and the technique used to coax flavor from the ingredients. Cooking the beef low and slow allows the meat to become tender while marrying the spices into a delightful harmony. It’s not just a meal; it’s an experience that transports you to a sun-drenched Caribbean island with each bite. The recipe itself is a wonderful mix of healthfulness and the comforting, hearty goodness that makes it a family-approved favorite. Anyone trying this dish will undoubtedly discover a new favorite.

Ingredients You’ll Need

For the Beef

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
Salt and pepper, to taste

For the Marinade

1 teaspoon paprika
1 teaspoon allspice
1 teaspoon thyme (fresh or dried)
5 cloves garlic, minced
1 inch fresh ginger, grated

For the Stew

1 large onion, chopped
2 carrots, sliced
2 bell peppers (preferably red and green), diced
1 can (14 ounces) diced tomatoes (or 3 fresh tomatoes, chopped)
2-3 cups beef broth
1 Scotch bonnet pepper (whole, for heat use less if you prefer milder flavors)
2 bay leaves
Fresh parsley, for garnish

Notes: Opt for fresh spices and high-quality beef for the best results. If you want a milder stew, you can omit the Scotch bonnet pepper or replace it with a milder chili.

How to Make Best Jamaican Beef Stew

Step 1: In a large bowl, combine the beef cubes with the marinade ingredients: paprika, allspice, thyme, garlic, ginger, salt, and pepper. Allow the beef to marinate for at least 1 hour, preferably overnight in the refrigerator for maximum flavor.

Step 2: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.

Step 3: In the same pot, add the chopped onion and sauté for about 3 minutes until translucent. Then, add the carrots and bell peppers, cooking for an additional 5 minutes.

Step 4: Return the beef to the pot. Add the diced tomatoes, and beef broth until it covers the meat. Toss in the Scotch bonnet pepper and bay leaves.

Step 5: Bring the mixture to a boil, then reduce the heat. Cover and simmer on low for about 2 hours, or until the beef is fork-tender. Stir occasionally and adjust seasoning as needed.

Step 6: Once done, remove the Scotch bonnet pepper and bay leaves. Garnish with fresh parsley before serving. Enjoy the richness of flavors!

Tips & Recipe Variations

For Extra Richness: Add a splash of red wine while sautéing the vegetables.
Make it a Stew with Vegetables: Feel free to add potatoes or other root vegetables for additional heartiness.
Dietary Adaptations: Substitute the beef with mushroom or lentils for a vegetarian version.
Storage Tips: Leftovers can be refrigerated in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Best Ways to Serve

This flavorful stew shines when paired with traditional sides such as rice and peas, cornbread, or a simple green salad. A refreshing glass of ginger beer or coconut water provides the perfect companion, balancing the richness of the dish. When plated, serve the stew in bowls topped with a sprig of fresh parsley, bringing out the vibrant colors and enticing aromas. A hearty meal perfect for family gatherings or cozy evenings, this stew is sure to satisfy.

Common Questions

Can I make this recipe ahead of time?

Absolutely! Beef stew often tastes even better the next day as the flavors meld together.

Can I freeze the leftovers?

Yes, this stew freezes exceptionally well. Just make sure to cool it completely before transferring it to a freezer-safe container.

What can I use instead of Scotch bonnet peppers?

If you’re not keen on heat, consider using jalapeño peppers or omitting them altogether.

How do I prevent the dish from becoming watery?

Ensure that you use a thickening agent like cornstarch slurry or let it simmer longer, uncovered, to reduce excess liquid.

Can I make this vegetarian or dairy-free?

Certainly! Replace the beef with lentils or mushrooms and use vegetable broth instead.

Conclusion

This Best Jamaican Beef Stew recipe has become an integral part of my family’s culinary tradition, evoking memories of laughter and joy around the dinner table. It’s more than just food; it’s a manifestation of love, culture, and connection. I encourage you to try this recipe, adapt it to your tastes, and share your results! Let’s keep this savory tradition alive.

“This Jamaican Beef Stew is like a warm hug! The flavors are incredible, and it brings my family together effortlessly. We can’t get enough!”

– A Happy Home Cook

Jamaican Beef Stew

A hearty and flavorful Jamaican beef stew, simmered low and slow to create a tender and aromatic dish that evokes family traditions and memories.

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Prep Time 1

Cook Time 2

Total Time 3

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Jamaican

Calories: 480

Ingredients Method Notes

Ingredients

For the Beef

2 pounds beef chuck, cut into 1-inch cubes Opt for high-quality beef for the best results.
2 tablespoons vegetable oil For searing the beef.
Salt and pepper, to taste Adjust according to preference.

For the Marinade

1 teaspoon paprika
1 teaspoon allspice
1 teaspoon thyme (fresh or dried)
5 cloves garlic, minced
1 inch fresh ginger, grated

For the Stew

1 large onion, chopped
2 medium carrots, sliced
2 pieces bell peppers (preferably red and green), diced
1 can (14 ounces) diced tomatoes (or 3 fresh tomatoes, chopped)
2-3 cups beef broth Add enough to cover the meat.
1 whole Scotch bonnet pepper Use less for milder flavors.
2 leaves bay leaves
Fresh parsley, for garnish

Method

Preparation

In a large bowl, combine the beef cubes with the marinade ingredients: paprika, allspice, thyme, garlic, ginger, salt, and pepper. Allow the beef to marinate for at least 1 hour, preferably overnight in the refrigerator for maximum flavor.

Cooking

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.
In the same pot, add the chopped onion and sauté for about 3 minutes until translucent. Then, add the carrots and bell peppers, cooking for an additional 5 minutes.
Return the beef to the pot. Add the diced tomatoes and beef broth until it covers the meat. Toss in the Scotch bonnet pepper and bay leaves.
Bring the mixture to a boil, then reduce the heat. Cover and simmer on low for about 2 hours, or until the beef is fork-tender. Stir occasionally and adjust seasoning as needed.
Once done, remove the Scotch bonnet pepper and bay leaves. Garnish with fresh parsley before serving.

Notes

For extra richness, add a splash of red wine while sautéing the vegetables. You can also substitute beef with mushrooms or lentils for a vegetarian version. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Author
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Riley Summers

Best Jamaican Beef Stew

Introduction

What Makes This Recipe Special