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Jamaican Beef Stew
Jamaican Beef Stew
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
205 minutes
Spicy Jamaican beef stew with classic flavors of Scotch bonnets, ginger, and allspice. Serve alone or with rice for a bold and satisfying meal.
Ingredients:
  • For the marinade:
  • 2 1/2 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
  • 1 large yellow onion, chopped
  • 5 medium scallions, chopped
  • 4 large garlic cloves, rough chopped
  • 3 large whole thyme sprigs
  • 1 teaspoon peeled and minced fresh ginger
  • 1/2 teaspoon minced scotch bonnet or habanero peppers
  • 1 teaspoon hot sauce
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground allspice
  • 1 tablespoon sugar
  • To prepare the stew:
  • 1/4 cup vegetable oil
  • 2 cups chicken stock
  • 3 tablespoons ketchup
  • 2 bay leaves
  • 2 medium carrots, peeled and sliced diagonally into 1/4 inch rounds
  • 2 medium russet potatoes, peeled and cut into 3/4 to 1 inch chunks
  • 1/2 cup sliced scallions, plus more for garnish
  • 1/2 red bell pepper, sliced
  • 1/4 cup sliced onion
Instructions:
  • Prepare the flavorful beef marinade: Combine cubed beef, onion, scallion, garlic, thyme, ginger, scotch bonnet pepper, hot sauce, salt, pepper, allspice, and sugar in a bowl. Mix well with your hands to ensure the meat is fully coated. Refrigerate for at least an hour, preferably overnight.
  • Using a slotted spoon or your hands, transfer the beef from the marinade to a large pot over medium-high heat with oil. Leave behind any onion, scallion, garlic, ginger, or thyme in the marinade bowl. Remember to save the marinade for later use.
  • Brown the beef in batches: Sear beef on all sides for 4-5 minutes each, ensuring a good sear. Set aside browned pieces in a clean bowl or plate. Avoid overcrowding the pan to promote proper browning. If the brown bits darken, it's normal - adjust heat if necessary. Deglaze the pan with a bit of chicken stock between batches, adding the liquid to the bowl with the seared meat.
  • Deglaze the pot by adding the marinade to the browned beef and using a wooden spoon to scrape up the flavorful brown bits while the pot is still warm.
  • Add the seared beef, stock, ketchup, soy sauce, and bay leaves to the pot. Scrape up any remaining bits from the bottom while stirring.
  • Simmer the stew: Heat the pot over medium heat until it gently simmers. Cover and let it simmer on low or medium-low heat until the beef is tender, for about 1 hour.
  • Simmer until the beef is tender, then remove bay leaves and thyme sprigs. Add carrots and potatoes, cover and continue simmering until vegetables are fork-tender, about 30 minutes.
  • Incorporate the rest of the vegetables: Add the remaining scallion, red pepper, and onion and cook without a lid for 5-10 minutes until they are tender.
  • To thicken the stew, uncover the pot and simmer the cooking liquid until it reaches your preferred consistency. Alternatively, use a fork to smash a few tender potatoes against the side of the pot to add body to the stew.
  • Enhance flavors and present: Taste and season with a touch more salt and pepper. Top with extra chopped scallions and enjoy on its own or over rice. For even richer flavors, savor it the following day! If you enjoyed the dish, kindly share your comments and leave a rating below!

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