Jamaican Beef Stew with Rice is a hearty, comforting dish full of rich flavors and tender chunks of beef simmered in a blend of spices, peppers, and tomatoes. The stew has a lovely warmth from traditional Jamaican seasonings like allspice and Scotch bonnet peppers, giving it just the right kick without being too overpowering. Paired with fluffy rice, it’s a meal that feels like a big, cozy hug on a plate.
I love making this stew because it’s one of those recipes that fills the house with amazing aromas while it cooks, and everyone always asks for seconds. One of my favorite things to do is to let it simmer low and slow so the beef becomes melt-in-your-mouth soft and the flavors really have time to meld together. It’s also a great dish to make ahead and enjoy the next day when the flavors deepen even more.
Serving the stew with plain steamed rice is perfect because it soaks up all the tasty sauce. Sometimes, I like to add a little side of fried plantains or a fresh green salad to brighten things up. This dish is a wonderful way to share a bit of Caribbean comfort with your family or friends, and it’s especially great for chilly evenings when you want something filling and satisfying.
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast or brisket works great for this stew because they become tender and flavorful when slow-cooked. If you want a leaner option, try sirloin, but it may not be as tender.
Scotch Bonnet Pepper: This pepper adds authentic Jamaican heat and flavor. If you can’t find it or want less spice, use a habanero or a mild chili pepper, or leave it out entirely.
Allspice & Thyme: Ground allspice gives the stew its warm, characteristic flavor. If you don’t have allspice, a pinch of cinnamon or nutmeg can add some warmth. Fresh thyme is best but dried thyme works well too.
Tomatoes & Tomato Paste: These give body and color to the stew. Canned diced tomatoes are convenient, but fresh tomatoes can work if cooked down. Tomato paste adds richness; if you skip it, add a little extra diced tomato.
Brown Sugar: Just a touch balances the spices and acidity from tomatoes. You can substitute with honey or maple syrup if needed.
How Do You Get the Beef Tender and Flavorful?
For the best texture and taste, browning the beef first is key. It seals in juices and creates deep flavors through the Maillard reaction.
- Heat oil over medium-high heat to get it hot before adding beef.
- Do not crowd the pan—brown the beef in batches so each piece gets a golden crust.
- After browning, sauté your veggies in the same pot to pick up those flavorful browned bits.
- Simmer the stew low and slow with the lid on. This gentle cooking breaks down the meat and lets flavors meld, making the beef tender and juicy.
- Check occasionally to make sure there’s enough liquid to prevent sticking or burning, adding more broth or water if needed.
Equipment You’ll Need
- Large heavy pot or Dutch oven – great for browning the beef and slow-cooking the stew evenly.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp knife – helps you chop vegetables and cut beef into uniform pieces.
- Cutting board – provides a safe, stable surface for prep work.
- Measuring spoons and cups – ensure you add the right amount of spices and liquids.
- Lid for the pot – keeps moisture in while simmering for tender beef.
Flavor Variations & Add-Ins
- Swap beef for goat meat for a more traditional Jamaican twist with a slightly gamey flavor.
- Add diced potatoes or sweet potatoes toward the end of cooking for extra heartiness.
- Stir in coconut milk near the end for a creamy, tropical touch that softens the spice.
- Use Scotch bonnet pepper seeds for more heat, or switch to milder bell peppers to keep it family-friendly.
How to Make Jamaican Beef Stew with Rice
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into chunks
- 2 medium carrots, sliced
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 scallions (green onions), sliced (plus extra for garnish)
- 1 Scotch bonnet pepper (optional, whole or chopped for heat)
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tsp ground allspice (pimento)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1/4 cup vegetable or canola oil
- 2 cups beef broth or water
- 1 tbsp brown sugar
- 2 bay leaves
For Serving:
- Cooked white rice
- Pineapple slices (grilled or fresh), optional
How Much Time Will You Need?
Getting this delicious stew ready takes about 20 minutes for prep and browning the meat, plus 1.5 to 2 hours gentle simmering to make the beef tender and flavorful. Plan for about 2 hours in total from start to finish.
Step-by-Step Instructions:
1. Season and Brown the Beef:
In a large bowl, sprinkle the beef chunks evenly with salt, black pepper, allspice, thyme, and paprika. Mix well so all pieces are coated. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches—don’t crowd the pan—and brown all sides until nicely caramelized. Remove the browned beef and set aside.
2. Sauté the Vegetables:
Using the same pot (with all the good browned bits), add the chopped onion, minced garlic, red bell pepper, and Scotch bonnet pepper if you like some heat. Cook and stir for about 3 to 4 minutes until the vegetables are soft and aromatic.
3. Build the Stew:
Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Then add the diced tomatoes, sliced carrots, brown sugar, bay leaves, and beef broth or water. Return the browned beef to the pot and stir everything to combine.
4. Simmer Until Tender:
Bring the pot to a simmer, then turn the heat down low. Cover the pot and let the beef stew cook gently for about 1.5 to 2 hours. This slow cooking lets the beef become tender and allows all the spices and ingredients to meld together beautifully.
5. Finish and Serve:
Remove the bay leaves, taste, and adjust seasoning with extra salt or pepper if needed. Stir in the sliced scallions for a fresh touch. Serve the beef stew hot with steamed white rice on the side. Garnish with extra scallions and offer pineapple slices for a delicious sweet and savory contrast.
Can I Use a Different Cut of Beef?
Yes! Chuck roast or brisket are ideal for tender, flavorful stew, but you can also use sirloin or stew meat. Just remember that leaner cuts may cook faster and be less tender.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
Can I Freeze Jamaican Beef Stew?
Yes! Let the stew cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
