Jamaican Style Beef Stew
Warm, hearty, and packed with bold Caribbean flavors, this Jamaican Style Beef Stew is the ultimate comfort food with a vibrant twist. Tender chunks of beef are slow-simmered to perfection in a deeply flavorful broth infused with Jamaican curry powder, allspice, fresh thyme, and a hint of nutmeg. Root vegetables like carrots and potatoes add natural sweetness, while Scotch bonnet pepper delivers an optional kick of heat for spice lovers. Finished with a squeeze of fresh lime juice and garnished with fragrant herbs, this stew is a delightfully rich and aromatic dish perfect for serving over steamed rice or alongside traditional bread and dumplings. This comforting recipe, complete with a two-hour simmer for melt-in-your-mouth texture, brings the authentic taste of Jamaica to your table.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 stalks scallions, chopped
- 3 medium carrots, peeled and sliced
- 2 large potatoes, peeled and cubed
- 1 medium bell pepper, diced
- 1 tablespoon Jamaican curry powder
- 1 teaspoon ground allspice
- 4 sprigs fresh thyme
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 small Scotch bonnet pepper, whole (optional)
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lime juice
- 2 tablespoons parsley or cilantro, chopped (for garnish)
Instructions
Pat the beef stew meat dry with paper towels, then season with salt, black pepper, and coat with all-purpose flour.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides in batches to avoid overcrowding. Set the browned beef aside.
In the same pot, reduce heat to medium and add the chopped onion, garlic, and scallions. Sauté for 3-4 minutes until softened and fragrant.
Stir in the curry powder and ground allspice. Cook for 1-2 minutes, allowing the spices to toast and release their flavors.
Return the browned beef to the pot and toss to coat with the spices and aromatics.
Add the carrots, potatoes, bell pepper, thyme, and beef stock. Stir in the tomato paste until well combined.
If desired, add the whole Scotch bonnet pepper for heat. Be careful not to break it open unless you prefer very spicy stew.
Bring the stew to a simmer, reduce the heat to low, and cover the pot. Let it cook for 90-120 minutes, stirring occasionally. Check the seasoning and adjust salt and pepper, if needed.
In the last 15 minutes of cooking, stir in the ground nutmeg and lime juice for added depth of flavor.
Remove the Scotch bonnet pepper and thyme sprigs before serving.
Garnish the stew with chopped parsley or cilantro. Serve hot with steamed rice, bread, or boiled dumplings as a side.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
