Jamaican Stew Beef
Jamaican Stew Beef
Ingredients
For the Beef and Marinade
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/2 lemon, juiced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose seasoning
- 1 teaspoon paprika
- 2 tablespoons dark soy sauce
For the Green Seasoning Blend
- 1/2 cup yellow onion, roughly chopped
- 2 green onions, roughly chopped
- 1/2 cup red bell pepper, roughly chopped
- 4 garlic cloves, peeled
- 1/2 Scotch bonnet pepper, seeded and minced (optional, for heat)
- 1 tablespoon fresh thyme, leaves
- 1 tablespoon fresh ginger, grated
For the Stew
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1 1/2-inch cubes
- 2 tablespoons tomato paste
- 1 tablespoon browning sauce
- 3 cups beef broth
- 6 pimento berries, whole
- 2 sprigs fresh thyme
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the beef: Place the beef cubes in a large bowl. Add the juice from 1/2 lemon and enough water to cover the beef. Swirl around, then drain thoroughly and pat the beef dry with paper towels. This is a traditional cleansing step.
⏱️ 5 min
- 2
Make the green seasoning blend: In a food processor or blender, combine the roughly chopped yellow onion, green onions, red bell pepper, garlic cloves, Scotch bonnet pepper (if using), fresh thyme leaves, and grated ginger. Process until a smooth paste forms. Set aside.
⏱️ 10 min
- 3
Marinate the beef: To the dried beef, add the garlic powder, 1/2 teaspoon black pepper, all-purpose seasoning, paprika, dark soy sauce, and the prepared green seasoning blend. Mix thoroughly by hand, ensuring all beef pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2 hours to overnight for best flavor.
⏱️ 5 min
- 4
Brown the beef: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add the marinated beef and brown on all sides. This creates a rich flavor and color. Remove browned beef to a plate and set aside.
⏱️ 15 min
- 5
Sauté aromatics: Reduce heat to medium. Add the chopped yellow onion, minced garlic, and carrots to the pot. Sauté for 5-7 minutes until the onions are softened and translucent.
⏱️ 7 min
- 6
Build the stew: Stir in the tomato paste and browning sauce, cooking for 1 minute. Return the browned beef to the pot. Pour in the beef broth, add the whole pimento berries, and fresh thyme sprigs. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour, stirring occasionally, until the beef begins to tenderize.
⏱️ 60 min
- 8
Add potatoes and finish cooking: Add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the beef is fork-tender and the potatoes are cooked through. If the stew becomes too thick, add a little more beef broth or water.
⏱️ 45 min
- 9
Adjust seasoning and serve: Remove the thyme sprigs and pimento berries (if desired). Taste and adjust salt and black pepper as needed. Serve hot with your favorite sides.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Stew Beef
Ingredients
For the Beef and Marinade
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/2 lemon, juiced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose seasoning
- 1 teaspoon paprika
- 2 tablespoons dark soy sauce
For the Green Seasoning Blend
- 1/2 cup yellow onion, roughly chopped
- 2 green onions, roughly chopped
- 1/2 cup red bell pepper, roughly chopped
- 4 garlic cloves, peeled
- 1/2 Scotch bonnet pepper, seeded and minced (optional, for heat)
- 1 tablespoon fresh thyme, leaves
- 1 tablespoon fresh ginger, grated
For the Stew
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1 1/2-inch cubes
- 2 tablespoons tomato paste
- 1 tablespoon browning sauce
- 3 cups beef broth
- 6 pimento berries, whole
- 2 sprigs fresh thyme
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the beef: Place the beef cubes in a large bowl. Add the juice from 1/2 lemon and enough water to cover the beef. Swirl around, then drain thoroughly and pat the beef dry with paper towels. This is a traditional cleansing step.
⏱️ 5 min - 2
Make the green seasoning blend: In a food processor or blender, combine the roughly chopped yellow onion, green onions, red bell pepper, garlic cloves, Scotch bonnet pepper (if using), fresh thyme leaves, and grated ginger. Process until a smooth paste forms. Set aside.
⏱️ 10 min - 3
Marinate the beef: To the dried beef, add the garlic powder, 1/2 teaspoon black pepper, all-purpose seasoning, paprika, dark soy sauce, and the prepared green seasoning blend. Mix thoroughly by hand, ensuring all beef pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2 hours to overnight for best flavor.
⏱️ 5 min - 4
Brown the beef: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add the marinated beef and brown on all sides. This creates a rich flavor and color. Remove browned beef to a plate and set aside.
⏱️ 15 min - 5
Sauté aromatics: Reduce heat to medium. Add the chopped yellow onion, minced garlic, and carrots to the pot. Sauté for 5-7 minutes until the onions are softened and translucent.
⏱️ 7 min - 6
Build the stew: Stir in the tomato paste and browning sauce, cooking for 1 minute. Return the browned beef to the pot. Pour in the beef broth, add the whole pimento berries, and fresh thyme sprigs. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour, stirring occasionally, until the beef begins to tenderize.
⏱️ 60 min - 8
Add potatoes and finish cooking: Add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the beef is fork-tender and the potatoes are cooked through. If the stew becomes too thick, add a little more beef broth or water.
⏱️ 45 min - 9
Adjust seasoning and serve: Remove the thyme sprigs and pimento berries (if desired). Taste and adjust salt and black pepper as needed. Serve hot with your favorite sides.
⏱️ 3 min