Jamaican beef stew recipe

Jamaican beef stew

5 from 11 reviews

Jamaican beef stew – Delicious Caribbean one pot Jamaican dinner



1 lb of beef, cleaned and rinsed with lime juice


For the beef seasoning

1 tbsp of paprika

1 tbsp of black pepper

1 tsp of coriander

1 tsp of garlic powder/granules

1 tsp of onion powder

1 tsp of himalayan pink salt

1/2 tsp red chilli flakes


3 tsp of homemade browning sauce (see recipe post)

1 large sweet potato, peeled and chopped

2 large carrots, sliced

1 red or green bell , sliced

1 large tomato, chopped

1 onion, chopped

3 scallion, chopped

3 garlic cloves, chopped

3 pimento berries or 1/4 tsp of ground allspice

3 sprigs of fresh thyme

1 tbsp of tomato puree

1 scotch bonnet

2 1/2 cups of  hot water

2 tbsp of coconut oil


If you have a spice/coffee grinder (high 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, scallion and tomato (not puree).

Use your hands or a spoon to work the seasoning into the 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 at least an hour or overnight.

Melt the coconut oil on medium heat in a dutch pot or casserole dish. Then add the marinated beef to the pot 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, increase the heat to high so the 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 the liquid has evaporated (or almost) add the carrots, bell peppers, pimento (all spice) sweet potatoes and scotch  bonnet – stir and combine.

Finally pour in the cups of  hot water and tomato puree then give another stir 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 1/3 cup of water at a time if required

Once cooked serve accordingly.


Suitable for freezing

Paleo friendly recipe and free from gluten