Jamaican Beef Stew with Rice
Jamaican Beef Stew with Rice is a hearty and flavorful dish that brings warmth and comfort in every bite. Tender chunks of beef are slow-cooked with a blend of spices,…
Tip: save now, cook later.Jamaican Beef Stew with Rice is a hearty and flavorful dish that brings warmth and comfort in every bite. Tender chunks of beef are slow-cooked with a blend of spices, tomatoes, and vegetables, creating a rich and tasty stew. The rice on the side soaks up all the delicious juices, making each mouthful smooth and satisfying.
I love making this stew when I want something filling but also packed with flavor. The combination of spices like allspice and thyme gives it a distinctive Caribbean taste that’s both fresh and a little spicy without being too much. It’s one of those recipes that fills the kitchen with an amazing aroma, and it never disappoints when it’s time to eat.
For me, the best way to enjoy this stew is right after it’s made, served piping hot with fluffy white rice. It’s the perfect meal for dinner with family or friends since it’s easy to share and always brings smiles around the table. Plus, leftovers taste even better the next day as the flavors have more time to blend together—a real win in my book!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or brisket for tender, flavorful results after slow cooking. If you want a leaner option, try stew beef labeled for braising, but avoid very lean cuts—they can turn tough.
Scotch Bonnet Pepper: This adds authentic Jamaican heat. If you prefer less spice, substitute with jalapeño or omit altogether to keep the flavor without too much heat.
Allspice (Pimento): This is essential for that warm, slightly sweet Caribbean flavor. If not available, use a mix of cinnamon and cloves, but try to get allspice for the true taste.
Tomato Paste & Soy Sauce: Tomato paste adds depth to the sauce, while soy sauce gives umami and saltiness. If soy sauce isn’t suitable, you can use tamari for a gluten-free choice or coconut aminos for a soy-free option.
Rice: Long grain white rice works best to soak up the stew’s juices. Brown rice is a healthier swap but needs a bit more cooking time and water.
How Can I Make the Beef Tender and Flavorful?
The key to tender beef in this stew is slow cooking at a low temperature. Here’s how to do it:
- Brown the beef: Sear the meat in batches on medium-high heat until well-browned to lock in flavor and help develop a rich stew base.
- Cook low and slow: After adding liquids, simmer gently on low heat for 1.5 to 2 hours. Avoid boiling hard as it can toughen the beef.
- Add vegetables later: Carrots and potatoes don’t need as long as beef; adding them around 45 minutes before done keeps them firm but tender.
- Check for softness: Use a fork to test beef pieces—the meat should easily pull apart when done.
Slow simmering not only softens the meat but lets all the spices and sauces meld beautifully, making every bite rich and satisfying.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning beef and slow simmering the stew evenly.
- Sharp chef’s knife – makes chopping vegetables and cutting beef chunks easier and safer.
- Cutting board – a sturdy surface to prep all your ingredients.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Medium saucepan with lid – essential for cooking rice perfectly fluffy and tender.
- Measuring cups and spoons – to get your spices and liquids just right every time.
Flavor Variations & Add-Ins
- Swap beef for goat or lamb if you want a traditional Caribbean twist with a richer flavor.
- Add diced sweet potatoes or butternut squash for extra sweetness and a colorful touch.
- Include fresh scallions or green peas near the end of cooking for a pop of freshness and texture.
- Try adding a splash of coconut milk when simmering for a creamier, slightly tropical stew.
Jamaican Beef Stew with Rice
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 large potatoes, peeled and cut into chunks
- 1 bell pepper, sliced (optional)
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- 1 Scotch bonnet pepper, seeded and finely chopped (optional, for heat)
- 2 tablespoons tomato paste
- 2 teaspoons allspice (pimento)
- 1 teaspoon paprika
- 4 cups beef broth or water
- Salt and black pepper, to taste
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
For the Rice:
- 2 cups long grain rice (white or brown)
- 4 cups water (for cooking rice)
For Garnish:
- Fresh parsley or cilantro
How Much Time Will You Need?
This delicious Jamaican beef stew takes about 20 minutes to prepare and browning the meat, plus 1.5 to 2 hours of slow simmering to make the beef tender and flavors deep. Meanwhile, the rice takes around 15-20 minutes to cook. Overall, plan for roughly 2 hours from start to finish, mostly hands-off simmering time.
Step-by-Step Instructions:
1. Brown The Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks in batches and brown them on all sides. This locks in the flavor. When done, remove the beef and set it aside for the next step.
2. Sauté Onion and Garlic:
In the same pot, add the chopped onion and minced garlic. Cook for 3-4 minutes until they’re soft and fragrant, helping build the stew’s base flavor.
3. Add Spices and Tomato Paste:
Stir in the tomato paste, allspice, paprika, thyme, and Scotch bonnet pepper if you’re using it. Cook for another minute so the spices release their aromas.
4. Combine Beef and Seasonings:
Return the browned beef to the pot. Add soy sauce, Worcestershire sauce, brown sugar, salt, and black pepper. Stir everything well so the beef is nicely coated in the mixture.
5. Simmer The Stew:
Pour in the beef broth or water until it covers your meat and veggies. Bring it all to a boil, then reduce the heat to low. Cover and simmer gently for about 1.5 to 2 hours, or until the beef is tender and packed with flavor.
6. Add Vegetables:
About 45 minutes before the stew finishes cooking, add the carrots and potatoes. Continue to simmer uncovered or partially covered until the veggies are soft and the sauce thickens slightly.
7. Cook The Rice:
While the stew simmers, rinse the rice under cold water to remove excess starch. Bring 4 cups of water to a boil in a saucepan, add a pinch of salt, then add the rice. Lower the heat to a simmer, cover, and cook for 15-20 minutes until the rice is fluffy and water is absorbed.
8. Serve and Enjoy:
Plate the rice by scooping it onto individual plates, then ladle the rich beef stew alongside or over the rice. Garnish with fresh parsley or cilantro for a bright, fresh touch. Serve warm and enjoy the hearty, comforting flavors of this Jamaican classic!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it fully in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. The flavors actually deepen, making leftovers even tastier!
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked through.
What Can I Serve Instead of Rice?
If you prefer, serve the stew with boiled green bananas, mashed yams, or even quinoa for a different twist while still soaking up all the delicious sauce.
