Jamaican Beef Stew with Rice is a hearty, comforting dish that’s full of rich flavors and tender chunks of beef. It’s cooked slowly with a blend of spices like allspice, thyme, and scotch bonnet peppers that give it just the right kick. The beef is so soft it almost melts in your mouth, and the stew is thick and flavorful, perfect for spooning over a fluffy bed of white rice.
I love making this stew when I want something filling and warm that brings a little bit of the Caribbean spirit to the table. The smell alone while it’s cooking will have everyone at home asking, “What’s for dinner?” One tip I’ve picked up is to let the stew simmer low and slow—it really helps the flavors get deep and the beef to become super tender. I also like to add a splash of coconut milk sometimes to balance out the heat and add a creamy touch.
My favorite way to serve Jamaican Beef Stew is with simple steamed rice and a side of fried plantains or steamed veggies. It’s a dish that’s welcomed by everyone—great for family dinners or when friends come over. Whenever I make it, I’m reminded of lively gatherings filled with good food, laughter, and stories shared around the table. It’s a meal that feels like a warm hug and always leaves you satisfied.
Key Ingredients & Substitutions
Beef Stew Meat: Choose a cut with some fat like chuck for tender, flavorful stew. If you prefer leaner meat, sirloin works, but it may be less tender after long cooking.
Scotch Bonnet Pepper: This gives the authentic Caribbean heat. If you want less spice, remove seeds or swap for a jalapeño or sweet bell pepper.
Allspice and Thyme: These are essential for Jamaican flavor. If you don’t have allspice, a mix of cinnamon and cloves can work as a substitute.
Potatoes and Carrots: These veggies add body and softness to the stew. Sweet potatoes are a great alternative for a touch of sweetness.
Rice: Long grain white rice is classic here, but jasmine or basmati can be used for extra fragrance.
How Do You Get Tender, Flavorful Beef in This Stew?
The key to tender beef is low and slow cooking. Here’s how:
- Brown the meat well on all sides to seal in flavor and add depth.
- Simmer the stew gently on low heat for 1.5 to 2 hours, stirring occasionally.
- Cover the pot to keep moisture in and prevent the beef from drying out.
- Adding vegetables halfway through helps prevent them from overcooking.
Patience is your best friend here—the longer, slower cook makes the beef melt-in-your-mouth delicious!
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning the beef and slow simmering the stew evenly.
- Sharp chef’s knife – makes chopping onions, peppers, and veggies quick and safe.
- Cutting board – sturdy surface for all your chopping needs.
- Wooden spoon or heatproof spatula – great for stirring the stew without scratching your pot.
- Medium saucepan with lid – to cook fluffy rice perfectly without sticking or burning.
Flavor Variations & Add-Ins
- Swap beef for chicken thighs for a lighter stew that still soaks up all the spices well.
- Add coconut milk near the end of cooking to mellow the heat and add a creamy texture.
- Include diced sweet potatoes instead of regular potatoes for a touch of natural sweetness.
- Mix in fresh thyme instead of dried for a brighter, more aromatic flavor.
Jamaican Beef Stew with Rice
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and chopped (optional for heat)
- 1 red bell pepper, sliced
- 3 large carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 tsp dried thyme
- 2 tsp allspice (pimento)
- 1 tbsp tomato paste
- 2 cups beef broth or water
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
For the Rice and Garnish:
- 2 cups long grain white rice
- 4 cups water (for cooking rice)
- 1 lime, sliced (for garnish)
- Fried plantains (optional, for serving)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 2 hours to simmer, plus 15-20 minutes to cook the rice. It’s a slow-simmered stew that’s worth the wait for tender beef and rich flavors.
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 and brown them well on all sides—this should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sauté Aromatics:
In the same pot, add the chopped onion, garlic, and Scotch bonnet pepper. Cook for 3-4 minutes until the onions soften and become translucent.
3. Add Spices and Tomato Paste:
Stir in the tomato paste, dried thyme, allspice, and brown sugar. Cook for about 1 minute to let the spices release their wonderful aromas.
4. Simmer the Beef:
Return the browned beef to the pot. Pour in the beef broth (or water), soy sauce, plus salt and black pepper to taste. Stir everything together and bring it to a gentle boil. Then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. Stir occasionally to avoid sticking.
5. Add Vegetables:
About 30 minutes before the stew finishes cooking, add the sliced carrots, cubed potatoes, and red bell pepper. Continue to simmer until vegetables are tender and the stew thickens.
6. Cook the Rice:
While the stew cooks, rinse the rice under cold water until clear. In a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover the pot tightly, and let the rice cook for about 15-20 minutes, or until fluffy and all water is absorbed.
7. Serve and Garnish:
Serve the stew ladled over the rice on each plate. Garnish with chopped green onions and lime wedges. For an extra treat, serve with fried plantains on the side.
Enjoy this hearty and flavorful Jamaican Beef Stew with Rice, perfect for feeding family and friends!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef stew meat, but be sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown evenly and cook through properly.
How Can I Make This Stew Less Spicy?
Simply remove the seeds from the Scotch bonnet pepper or omit it altogether. You can substitute with a mild bell pepper to keep the flavor without the heat.
Can I Make This Recipe Ahead of Time?
Absolutely! Jamaican beef stew tastes even better the next day as the flavors meld. Store it in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months—thaw overnight in the fridge before reheating.
