This Jamaican-style beef stew is a hearty, flavor-packed one-pot meal perfect for any day of the week.
Tender chunks of beef are slow-cooked with aromatic herbs, spices, and nutrient-rich vegetables, making it high in protein and fiber.
With balanced healthy fats and naturally low carbs, it’s satisfying, easy to prepare, and ideal for meal prep or family dinners.
Jamaican Beef Stew
Equipment
- 1 Dutch oven or large casserole pot
- 1 cutting board
- 1 knife
- Measuring Spoons and Cups
- Mixing bowl
- Wooden spoon or spatula
Ingredients
- 2 lb beef cut into chunks
Beef Seasoning:
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp dried coriander cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink salt
- ½ tsp red chili flakes
- 1 –2 tbsp homemade browning sauce
- 1 small onion chopped
- 3 scallions chopped
- 3 garlic cloves chopped
Cooking Ingredients:
- 2 tbsp coconut oil
- 4 –5 sprigs fresh thyme tied
- 1 red or green bell pepper sliced
- 2 large carrots sliced or halved
- 1 large sweet potato peeled and chopped
- 3 pimento berries or ¼ tsp ground allspice
- 2 ½ cups hot water
- 1 large tomato chopped
- 1 tbsp tomato puree
- 1 scotch bonnet pepper
Instructions
- Prepare the Beef Seasoning: Start by combining all the dry seasonings in a small bowl or spice grinder paprika, black pepper, dried coriander, garlic powder, onion powder, pink salt, and red chili flakes. If you have a spice or coffee grinder, mill these spices together until they reach a fine, fragrant powder. This step intensifies the flavors and ensures they coat the beef evenly.
- Marinate the Beef: Place the beef chunks into a large mixing bowl. Add the freshly ground seasoning along with chopped onion, scallions, garlic, and 1–2 tablespoons of browning sauce. Using clean hands or a sturdy spoon, massage and mix the seasonings into the beef, making sure each piece is thoroughly coated. For best results, cover and refrigerate for several hours or overnight. This marination allows the flavors to deeply penetrate the meat, resulting in a rich and tender stew.
- Heat the Cooking Oil: Set a Dutch oven or large casserole pot over medium heat. Add the coconut oil and let it warm until it is fully melted and slightly shimmering. The oil will help create a flavorful sear on the beef while preventing it from sticking to the pot.
- Sear the Beef: Carefully add the marinated beef pieces to the hot oil, scraping off some of the onion, garlic, and scallion mixture from the bowl into the pot. Let the beef sear evenly on all sides, stirring occasionally to ensure a uniform golden-brown crust forms. This searing locks in the meat juices and enhances the overall depth of flavor.
- Add Fresh Thyme: Once the beef is partially browned, add the tied sprigs of fresh thyme to the pot. Reduce the heat to low, cover with a lid, and let the beef continue to cook for 10–15 minutes. During this time, the thyme infuses the meat with an aromatic herbal flavor, and the beef starts to tenderize.
- Adjust Liquids and Enhance Flavor: After the initial cooking, uncover the pot and check the liquid levels. If there’s too much liquid, increase the heat slightly to allow some to evaporate, concentrating the flavors. Stir occasionally to prevent sticking. This step ensures your stew has a rich, well-balanced consistency without becoming too watery or dry.
- Sauté the Aromatics: Add the onion, garlic, and scallion mixture that was scraped from the marinade into the pot. Sauté for a few minutes until the vegetables become soft and fragrant. This step layers additional flavor and ensures that no seasoning goes to waste.
- Incorporate Vegetables and Spices: Add the sliced bell peppers, carrots, chopped sweet potato, and pimento berries or ground allspice. Stir gently to combine all the ingredients, ensuring that each vegetable is coated with the aromatic mixture and the flavors meld together. Finally, carefully add the whole scotch bonnet pepper. This ingredient brings a characteristic heat to the stew without overpowering the other flavors.
- Add Liquid and Tomato Base: Pour 1 ½ cups of hot water into the bowl used for marinating the beef, scraping up any leftover seasonings, and then add this liquid to the Dutch oven. Add the chopped tomato and tomato puree. Stir the mixture thoroughly to evenly distribute the liquid and vegetables. For an added touch of depth and color, stir in an extra tablespoon of browning sauce if desired. This ensures a vibrant, richly colored stew with balanced flavor.
- Simmer the Stew: Bring the stew to a gentle boil over medium heat, then reduce the heat to low and cover the pot. Allow the stew to simmer slowly for up to an hour. During cooking, check occasionally to maintain liquid levels. If the stew appears too thick or begins to stick, add small increments (⅓ cup) of hot water as needed. This slow simmering makes the beef tender and allows the flavors to harmonize beautifully.
- Taste and Adjust Seasoning: After the beef is tender and vegetables are cooked through, taste the stew and adjust the seasoning with additional salt, black pepper, or browning sauce as preferred. This final step ensures the stew has the perfect balance of flavor before serving.
- Serve and Enjoy: Serve the Jamaican beef stew hot, pairing it with rice, dumplings, or your favorite side dish. The tender meat, flavorful vegetables, and rich, spiced sauce create a comforting, satisfying meal perfect for family dinners or meal prep. Leftovers can be refrigerated for up to three days or frozen for long-term storage.
Notes
- Marinating the beef overnight enhances flavor and tenderness, but even 2–3 hours can make a noticeable difference.
- Searing the beef before simmering is essential—it locks in juices and deepens the stew’s richness.
- Adjust the amount of scotch bonnet according to your heat tolerance; remove seeds for a milder spice.
- Use hot water when adding liquids to maintain a steady cooking temperature and prevent the beef from toughening.
- For extra color and depth, a tablespoon of homemade browning sauce can be added toward the end of cooking.
- If using store-bought browning sauce, limit it to 3 teaspoons to avoid a bitter taste.
- Sweet potatoes, carrots, and bell peppers should be added at the right time to avoid overcooking; they should remain tender but intact.
Chef’s Secrets: Expert Flavor Enhancements
The secret to a truly flavorful Jamaican beef stew lies in layering your spices and aromatics.
Grinding your own spices intensifies their potency, while massaging the seasoning directly into the beef ensures every bite is flavorful.
Searing the meat is crucial—don’t rush it, as this step caramelizes the exterior and locks in natural juices.
Fresh herbs like thyme and aromatic ingredients such as scallions and garlic elevate the dish, creating a rich, savory base.
For those who enjoy a deeper color and complex taste, a small amount of homemade browning sauce added near the end can transform the stew, giving it a professional, restaurant-quality finish.
Serving Suggestions: Delicious Pairing Ideas
This stew pairs wonderfully with fluffy white rice, coconut rice, or traditional Jamaican dumplings.
For a lighter option, serve it alongside steamed vegetables or quinoa.
Garnishing with fresh chopped parsley or scallions adds a touch of color and freshness.
A slice of warm crusty bread or a side of fried plantains can also enhance the meal, providing both texture and complementary flavors.
Whether plated for a weeknight dinner or a cozy family gathering, this beef stew is versatile, hearty, and universally satisfying.
Storage Tips: Keep Stew Fresh Longer
Store leftover stew in an airtight container in the refrigerator for up to three days.
For long-term storage, freeze portions in airtight containers or heavy-duty freezer bags for up to three months.
Allow the stew to cool slightly before freezing to maintain texture and flavor.
When reheating, warm gently over low heat on the stove or in a microwave to prevent the beef from drying out.
Adding a splash of water or broth during reheating can restore the stew’s original consistency and juiciness.
Frequently Asked Questions
1. Can I use a slow cooker instead of stovetop?
Absolutely! Start by browning the beef on the stove, then transfer it to a slow cooker.
Use 2 cups of hot water, add vegetables like sweet potatoes 45 minutes before the end of cooking, and consider a cornstarch slurry to thicken if needed.
2. What can I substitute for scotch bonnet pepper?
If you prefer milder heat, use a small chili pepper or omit it entirely. Red bell peppers can also add color without additional spice.
3. Can I make this recipe with other meats?
Yes! Chicken thighs, lamb, or pork can be substituted. Adjust cooking times accordingly—chicken cooks faster, while lamb or pork may require slightly longer simmering to become tender.
4. How do I prevent the beef from being tough?
Use well-marbled cuts and avoid overcooking. Searing the meat first, using hot liquids, and simmering slowly all contribute to a tender, juicy result.
5. Can I prepare this stew ahead of time for meal prep?
Definitely. The stew actually tastes better after sitting overnight as the flavors meld. Portion into containers, refrigerate, or freeze, making it convenient for quick, satisfying meals throughout the week.
