Caribbean-Style Stew Beef
Caribbean-Style Stew Beef
Ingredients
For the Stew Beef
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 1/2 lemon, juiced
- 2 tablespoons green seasoning
- 1 tablespoon all-purpose seasoning
- 1 tablespoon complete seasoning
- 1/2 teaspoon salt, or to taste
- 1 white onion, chopped
- 1 tablespoon fresh ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 2 roma tomatoes, chopped
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole (do not break open unless you want more heat)
- 3 cups water, or as needed
- 2 carrots, peeled and chopped into 1-inch pieces
Instructions
- 1
Place the cubed beef into a large mixing bowl. Squeeze the fresh lemon juice over the beef. Add the green seasoning, all-purpose seasoning, complete seasoning, and salt.
⏱️ 5 min
- 2
Wearing a glove, thoroughly mix all the seasonings into the beef until well coated. Cover the seasoned beef with cling film and allow it to marinate at room temperature for at least 1 hour, or refrigerate for up to 4 hours.
⏱️ 5 min
- 3
While the beef marinates, prepare the vegetables: chop the white onion, peel and finely chop the ginger, peel and finely chop the garlic cloves, and chop the tomatoes.
⏱️ 15 min
- 4
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil. Once the oil is hot and shimmering, add the marinated beef to the pot in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 5 min
- 5
Sear the beef for 5-7 minutes, stirring occasionally, until browned on all sides. This helps to lock in the flavor.
⏱️ 7 min
- 6
Add the chopped onions, ginger, garlic, and tomatoes to the pot with the seared beef. Stir well to combine.
⏱️ 5 min
- 7
Add the fresh thyme sprigs and the whole Scotch Bonnet pepper to the pot. Pour in 3 cups of water, ensuring the beef is mostly submerged. Stir all the ingredients together.
⏱️ 3 min
- 8
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 1/2 to 3 hours, or until the beef is very tender. Check occasionally and add more water if the stew becomes too dry.
⏱️ 165 min
- 9
During the last 15 minutes of cooking, add the chopped carrots to the stew. Stir them in, cover the pot, and continue to simmer until the carrots are tender-crisp and the stew has thickened to your desired consistency.
⏱️ 15 min
- 10
Carefully remove the Scotch Bonnet pepper and thyme sprigs before serving. Serve the stew beef hot with rice and peas or white rice, and a side of cooked cabbage.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean-Style Stew Beef
For the Stew Beef
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 1/2 lemon, juiced
- 2 tablespoons green seasoning
- 1 tablespoon all-purpose seasoning
- 1 tablespoon complete seasoning
- 1/2 teaspoon salt, or to taste
- 1 white onion, chopped
- 1 tablespoon fresh ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 2 roma tomatoes, chopped
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole (do not break open unless you want more heat)
- 3 cups water, or as needed
- 2 carrots, peeled and chopped into 1-inch pieces
Instructions
- 1
Place the cubed beef into a large mixing bowl. Squeeze the fresh lemon juice over the beef. Add the green seasoning, all-purpose seasoning, complete seasoning, and salt.
⏱️ 5 min - 2
Wearing a glove, thoroughly mix all the seasonings into the beef until well coated. Cover the seasoned beef with cling film and allow it to marinate at room temperature for at least 1 hour, or refrigerate for up to 4 hours.
⏱️ 5 min - 3
While the beef marinates, prepare the vegetables: chop the white onion, peel and finely chop the ginger, peel and finely chop the garlic cloves, and chop the tomatoes.
⏱️ 15 min - 4
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil. Once the oil is hot and shimmering, add the marinated beef to the pot in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 5 min - 5
Sear the beef for 5-7 minutes, stirring occasionally, until browned on all sides. This helps to lock in the flavor.
⏱️ 7 min - 6
Add the chopped onions, ginger, garlic, and tomatoes to the pot with the seared beef. Stir well to combine.
⏱️ 5 min - 7
Add the fresh thyme sprigs and the whole Scotch Bonnet pepper to the pot. Pour in 3 cups of water, ensuring the beef is mostly submerged. Stir all the ingredients together.
⏱️ 3 min - 8
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 1/2 to 3 hours, or until the beef is very tender. Check occasionally and add more water if the stew becomes too dry.
⏱️ 165 min - 9
During the last 15 minutes of cooking, add the chopped carrots to the stew. Stir them in, cover the pot, and continue to simmer until the carrots are tender-crisp and the stew has thickened to your desired consistency.
⏱️ 15 min - 10
Carefully remove the Scotch Bonnet pepper and thyme sprigs before serving. Serve the stew beef hot with rice and peas or white rice, and a side of cooked cabbage.
⏱️ 2 min