Jamaican beef stew recipe - This delicious one pot meal (Stew Beef) consists of succulent pieces of meat seasoned and slow cooked with an abundance of herbs and spices.
I'm such a huge fan of one pot and slow cooker meals. Moreover, this Caribbean recipe certainly hits the right culinary buttons.
This Jamaica beef stew recipe is probably my favourite beef recipe of them all.
Why? Because it's packed with flavour, made using one large dutch pot (dutch oven) and brings back some old school memories.
You can't really go wrong with a one pot Jamaican beef stew - the only biggest hurdle is the preparation and once you're over that hurdle, it's smooth sailing.
**FOR THE SAKE OF GOOGLE SEARCH AND SEO TERMS THE TITLE IS "BEEF STEW" NOT "STEW BEEF"as the Jamaican linguistics would call it. I just wanted to clarify the reasons for that specific wording. It's not because I don't know what my own cultural cuisines are called**
So hearty and rich. While the recipe to hand might remind you of the ultimate comfort food, in the Caribbean "stew/stewing" is big business.
If you don't believe just check out my Jamaican brown stew chicken recipe. The aforementioned is just one excellent example of Jamaican stewed meat at it's finest.
Whether it's summer or winter, rain or sunshine, this Jamaican beef stew is guaranteed to be a crowd pleaser.
You may even want to check out my other Beef recipes - Jamaican Beef Curry (Curry Beef) and Plantain Pie. Both Recipes have a Caribbean flare to them.
It's also a great way to impress your guests or family with a Jamaican cuisine that's not predictable i.e Jerk chicken.
In other words, it's a unexpected Jamaican dish, but one that your loved ones will adore. I know my family never get tired of this recipe and I don't get tired of making it either.
How to prepare a tasty Jamaican stew beef recipe
Speaking of making the dish, my choice of pot was something that's quite common amongst English speaking islands - a dutch pot or dutchie as some call it. If you don't own one that's fine because a heatproof casserole dish or dutch oven will work too.
The key is to use a pot that's quite deep so it accommodates the large quantity of solid foods. You don't need the most premium cuts of beef to recreate this Jamaican style beef stew.
Just some good old stewing steak that's precut into small cubes should suffice (that's what I usually use).
What is Jamaican stew beef eaten with?
Typically you'll find Jamaicans have a fondness for using Irish potatoes (white potatoes).
I don't really promote the consumption of white potatoes simply because they cause an instant spike in glucose compared to white or orange sweet potatoes.
From a nutritional standpoint sweet potatoes would be a more viable choice to use.
You can also pair beef stew with boiled dumpling boiled dumpling perhaps with some brown rice or even some mashed yam
How long does the beef stew take to cook?
The beef although cut into small chunks, still takes awhile to cook. We are talking a total of 1 hr and 20 minutes from start to scratch (for someone who isn't a novice cook).
With that being said, don't let this discourage you from making the recipe.
If you're impatient or simply want the recipe to cook while attending to other chores, use a slow cooker instead or pressure cook the meat to fast track cooking .
Alternatively, the dutch pot, stove method works which is what the recipe calls for and works just fine.
Don't be scared to use a lot of seasoning especially for this recipe because the liquid will need to be absorbed during the first stages of cooking and also with the additional use of water.
The generous amount of seasoning really balances it's self out in the recipe.
Is it really necessary to use a coffee grinder for the seasoning?
No, it's not crucial but highly recommended. There's a huge difference in flavour and taste when the seasoning is milled in a grinder versus just mixing them together. Alternatively, you can also use a mortar and pestle if you own one.
If you don't have none of the aforementioned, don't worry as it you can still mix all of the ingredients together in order to create the beef seasoning.
You will need my homemade browning sauce for the Jamaican beef stew to enhance the darkening of the meat.
Notes and tips
- Feel free to freeze down any leftovers for up to 3 months.
- To give this dish a larger quantity of meat I recommend using 1 ½ -2 lbs of beef which I have updated in the recipe card.
- If you are using my homemade browning sauce, you can add more to the dutchpot as the meat is cooking because it isn't as bitter as the store brought kind.
- If you are using the store bought browning then use roughly 3 tsp instead as too much will make the stew bitter.
- To make this recipe in the crockpot follow the instructions to step 11. Use 2 cups of hot water, set your crockpot on high, add the sweet potato 45 minutes before the finishing time and you may need to mix a slurry of 2 tablespoon of starch with 2 tablespoon of water to thicken the stew.
- For the stovetop - you may want to add the softer ingredients like the sweet potatoes half way through the cooking time instead of when the meat is about to be simmered.
- Use dried ingredients like dried thyme (1-2 tsp) and pimento if you can't obtain the whole version.
- Always do a taste test prior to serving and adjust seasoning accordingly.
- You may not need 2 ½ cups of water for the stovetop version but have this amount on standby start with 1 ½ cups and add ⅓ cup of water if needed
- Always use hot water to replenish your pot to keep the temperature levels consistent.
Other recipes to try
- Cuban Picadillo
- Brown Stew Turkey Neck
- Jamaican Curry Goat
- Plantain Lasagna
- Slow Cooker Curry Goat
- Smoked Turkey Neck
- Jamaican Beef Soup
- Turkey Patties
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Jamaican beef stew recipe (Stew Beef)
Ingredients
- 2 lb beef (450g-900g)
For the beef seasoning
- 1 tablespoon paprika (7g)
- 1 teaspoon black pepper (6g)
- 1 teaspoon dried coriander (0.1g)(cilantro)
- 1 teaspoon garlic powder/granules (3g)
- 1 teaspoon onion powder (2g)
- 1 teaspoon pink salt (6g)
- ½ teaspoon red chilli flakes (1g)
- 1-2 tablespoon of homemade browning sauce (15g)see recipe post
- 1 small onion chopped
- 3 scallion chopped
- 3 garlic cloves chopped
To cook the beef
- 2 tablespoon coconut oil
- 4-5 sprigs of fresh thyme tied together
- 1 red or green bell sliced, can use half of both peppers
- 2 large carrots sliced or halved
- 1 large sweet potato peeled and chopped
- 3 pimento berries or ¼ teaspoon of ground allspice
- 2 ½ cups hot water (590ml)
- 1 large tomato chopped
- 1 tablespoon tomato puree (16g)
- 1 scotch bonnet
Instructions
- If you have a spice/coffee grinder (highly recommended) add all of the ingredients for the beef seasoning to the grinder and mill them into a fine consistency. skip this step if it doesn't apply.
- Place the washed beef in a large bowl then proceed to add all of the ingredients which form the beef seasoning to the bowl.
- Add the browning sauce, chopped onions, garlic and scallion.
- Use your hands or a spoon to work the seasoning into the beef to create a wet rub. The use of hands is so much better to really work those herbs and spices into the meat.
- Set the bowl aside to marinate for several hours or overnight (recommended.
- Melt the coconut oil on medium heat in a dutch pot or casserole dish. Then add the marinated beef to the pot (scrap off the onion, garlic, scallion etc.. don't worry if you can't scrap it all off ) and begin to sear.
- Stir the beef so all the beef pieces are evenly browned. This will take a few minutes to complete.
- As the beef begins to brown add the thyme and reduce the heat to low and put the lid on the pot.
- Let the beef continue to brown and cook through for 10-15 minutes. During the given time you may notice an increase in liquid.
- Remove the lid, assess the liquids if it is too much then increase the heat to high so that some (NOT ALL) of liquid absorbs and decreases. This is done to further seal in the flavour. Keep a watchful eye and stir at times if needed to avoid the beef charring.
- Once some of the liquid has evaporated add the scrapped off onion mixture and saute until soft.
- Then add the bell peppers, carrots, pimento (all spice) sweet potatoes and scotch bonnet - stir and combine.
- Finally pour in 1 ½ cups of hot water into the bowl which marinated the meat to collect the excess marinade, then pour it into the dutchpot.
- Add the chopped tomato and tomato puree to the dutchpot.
- Then give another stir, add a bit more browning to the pot (about 1tbsp, this is something I now do for more depth in colour/flavour) before bringing to the boil then reduce the heat to low with the lid on.
- Leave the stew to cook for up to an hour check frequently to ensure the meat liquid levels are constant. Add a ⅓ cup of water at a time if more is required.
- Once cooked, do a taste test and adjust the seasoning i.e. pink salt/black pepper etc.. if required.
- Serve accordingly.
Video
Notes
- Feel free to freeze down any leftovers for up to 3 months.
- To give this dish a larger quantity of meat I recommend using 1 ½ -2lbs of beef which I have updated in the recipe card.
- If you are using my homemade browning sauce, you can add more to the dutchpot as the meat is cooking because it isn't as bitter as the store bought kind.
- If you are using the store bought browning then use roughly 3 tsp instead as too much will make the stew bitter.
- To make this recipe in the crockpot follow the instructions. Use 2 cups of hot water, set your crockpot on high, add the sweet potato 45 minutes before the finishing time and you may need to mix a slurry of 2 tablespoon of starch with 2 tablespoon of water to thicken the stew.
- For the stovetop - you may want to add the soft ingredients like the sweet potatoes half way through the cooking time instead of when the meat is about to be simmered.
- Use dried ingredients like dried thyme (1-2 tsp) and pimento if you can't obtain the whole version.
- Always do a taste test prior to serving and adjust seasoning accordingly.
- You may not need 2 ½ cups of water for the stovetop version but have it on standby. Start with 1 ½ cups and add ⅓ cup of water, if needed
- Always use hot water to replenish your pot to keep the temperature levels consistent.
Wendy says
Seems like an excellent recipe. I seasoned the beef as directed, but now i’m reading through and there’s no instructions about the oven. Maybe I missed it, but at what temperature and for how long should it be in the oven?
Charla says
Hi Wendy, Thanks for commenting. This is an stovetop recipe, not oven so after the meat has been seasoned it is browned and then simmered on the stovetop in a dutch pot or casserole dish as per instructions. I hope that helps!
Emma says
Made this as per the instructions although I didn't have time to leave the meat to marinate. Absolutely gorgeous. Only thing I did differently was to add the onions whole and slice them in the middle. I squeezed out all the onion juice at the end and removed them. We don't like the texture of onions so this gives the flavour emitting the onion pieces. I served this with a simple rice and pea recipe but didn't add any scotch bonnet to the rice as the kids don't like the heat
Charla says
Thanks Emma, glad you were able to tailor the recipe to suit.
Jessica says
Wow! Excellent, and so simple! Liked it a lot.
Nic says
Can you add pressure cooker directions for liquid and time?
Charla says
I haven't tested it in the pressure cooker (just yet) so I cannot confidently add those details, so sorry!
Ellen Hodges says
Hi Charla l am commenting not on this recipe a bout stew beef. but Jamaica Apple that I don’t see you mention the Apple have a pear shaped and is red skin white inside it not so sweet it is delicate and bruised easily l remember growing eating those Apples in Jamaica what have they done to the trees you see them no more you remember SWEET SOUP those fruit with flesh similar to those of SOUR SOP also Custard Apple ?? .my mother use to eat it by cutting them open and it just like that or mix it with condensed milk and vanilla and make a custard l don’t see those trees any more in Jamaica
Charla says
Hi Ellen, sounds like you are referring to Otaheite apple. I'm in the UK and haven't seen those and Naseberry here, both are virtually impossible to get. However sweet sop and sour sop are available although very expensive.
Ben Louis says
I can't do tomatoes do you have a substitute for the tomatoes and tomato paste?
Charla says
There isn't really an alternative as the tomatoes help to bring out the taste. Maybe pulsed bell peppers might work but I haven't tried this but if you do let me know how it works out. Sorry I cannot be of anymore help.
Courtney says
Ketchup! Always the best alternative for tomatoes plus it adds some sweetness
Charla says
Hi Courtney, I don't really promote ketchup on my blog but growing up that's what we used to use but you are more than welcome to use it if you wish.
Alex says
I love this recipe, it tastes delicious! I made it in my slow cooker and it came out perfect. I did it on low for 8 hours, how long you recommend if the temp is on high?
Charla says
Hi Alex, glad you liked the recipe. I would recommend 4 hours on high mode in the slow cooker.
JMG says
I have made this a few times and found it peppery but still delicious.
I recheck your ingredient list and you said 6g of black pepper but wrote 1 tbsp instead of 1 tsp.
I've bookmarked your recipe now but that 1 tbsp of pepper helped me find the recipe again when I lost my bookmarks when I got a new phone so I'm thankful for it.
I'll try the recipe tonight with 1tsp of pepper!
Charla says
Hello,Oh no! 1 tablespoon of black pepper was written in error. It's rare, if ever that I would use so much black pepper in my recipes so no wonder why you were suffering. I apologise a million times for that silly error because I been heavy handed with black pepper before (away from the blog) and it ruined my meal. You can enjoy the dish knowing it's less peppery now!
Janice Leanne Friedel says
I believe the recipe in the link for the spice blend is also incorrect proportions or I’m not to sure how to translate that to use for this recipe could be my mistake or lack of understanding. Because I went to the link and made your browning sauce and I went to the link and made the seasoning blend and you tell us how much of the browning to use but nothing on how much of the seasoning we should use. So I’m not seeing any one else mentioning this so it might be me? Thanks for any help
Charla says
Hello Janice, my apologies, I am at fault here. I updated the recipe post with the spice blend which has caused the confusion. I have deleted the link as it is not needed for this recipe. Please work with the ingredients list in the recipe card that is needed for seasoning the beef, it's the exact amount that you will need for the stew. Sorry about that and thanks for bringing that to my attention.
Nikala says
Hi there, is it 347kcal per serving? How much is one serving of this recipe?
Charla says
Hi Nikala, it's 347kcal per serving. All recipes are per serving unless stated otherwise. I hope that helps!
Lucy says
So delicious! I followed the recipe using
beef brisket and transferred the ingredients to a slow cooker, the end result was tasty and tender and it kept getting tastier each day after it was cooked. The family and I loved it, thanks for sharing!
Charla says
Hi Lucy, thank you for your wonderful feedback, so glad you and the family enjoyed the recipe 🙂
Samantha says
This was absolutely delicious! I omitted the bell peppers because I’m allergic but it was fine without. Thank you for sharing your wonderful recipe!
Charla says
Hi Samantha. I'm so glad you enjoyed the recipe without the bell peppers. It's okay to sub them with something that you aren't allergic to if you want to. I'm just glad to hear that you enjoyed the recipe.
Kayleigh Jade Burton says
I’ve made this a few times now and I absolutely LOVE it! I get so many recipes from your website! Quick question - haven’t cooked it for a while, how long shall I cook this in the slow cooker for? 🙂
Charla says
Hi Kayleigh. I haven't done this in the slow cooker before but it should be fine to slow cook on high for 4 hours. Just keep an eye on the liquid content!
Nick says
I loved your recipe. I used a slow cooker and turned out to be excellent as described. Thank you so very much you are great!!!
Charla says
Hi Nick. I'm so happy to hear you liked the recipe!!
SHARON says
Am making this stew now. At what point do you add the chopped garlic? Thanks!
Charla says
Hi Sharon. I've just updated the post! You add the garlic at the beginning when marinating the meat, so with the scallion, browning, onions etc...
Olga says
Charla, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Charla says
Thank you
Alyssa says
Charla, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
Charla says
Thanks Alyssa. You will love this recipe!!
Neha Ejner says
Hi ... I don’t see where you’ve added the Thyme....?
Maybe I’m missing it???
Charla says
Sorry Neha. I just updated the recipe, you add the sprigs of thyme after the beef has been browned and ready to simmer down.
Lee says
Great recipe. Turned out great
Charla says
Yay! I'm so glad you liked the recipe Lee
Betsy says
Just wondering if this would work in a crockpot.
Charla says
Yes this is a crock pot friendly recipe, Brown the meat prior to adding it to your crockpot though.
Krysten | Cooks with Soul says
This looks so good, but can I substitute the scotch bonnet with another pepper? Can't even find it at my local store.
Charla says
Yes. You can use another fiery pepper like a whole chilli or habarnero instead.
Mila Buckley says
Everything about this reminds me of home! This recipe is spot on!
Jazz says
Yummm! I could have this for dinner tonight.
Erika | Black Girls Who Brunch says
I always appreciate the detailed notes you provide before getting in to the recipe. So helpful for those of us who are not familiar with these dishes from other cultures. AND thennnn it's SO good. I'm pinning this now 🙂
Marwin | Food Fidelity says
This stew looks well seasoned! I can smell the aroma and taste the flavor from my computer.
Tanya says
I loveee stew beef and am so excited to see this recipe. Also, I have the same pot you used...it seems like a necessity for every Caribbean household. Can't wait to try this recipe.
Briana says
Yes! This a true Jamaican recipe! Got to have that Scotch bonnet pepper in there giving some serious heat!
Aaron|My Culinary Window says
This stew looks absolutely delicious, and is a perfect year-round recipe!!!
Crissie says
Great flavor in this recipe. A few adjustments. PLEASE PLEASE wait to add your veggies (bell peppers, potato, carrots) until the last 30 mins. You will thank me. Otherwise they fall apart after a whole hour of cooking. I also added a bit of ginger, an excellent spice for stewing red meat like pork and beef. Also be sure to add in the water 1/3 cup at a time and NOT all at once like I did...You'll end up with soup rather than stew otherwise.
Charla says
Thanks for the feedback Crissie. You also reminded me to refresh this recipe with notes and tips as it's a few years old now.
Kimberly Baxter says
I loved this. Even my kids loved it. And they are hard to please.
Charla says
Thank you so much for your feedback Kimberly, so glad the kids liked it too.
Tom says
Making this now. It looks great.
When do you add in the tomato purée?
Charla says
Hi Tom. Apologies, add the tomato puree when you pour in the hot water. I've amended the post to reflect this missing step. I do hope you enjoy the recipe and any feedback would be appreciated.