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Delicious Jamaican Beef Stew in a bowl with vegetables and spices

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 hour
Cook Time 2 hours
Total Time 3 hours
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
  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.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.