Jamaican Beef Stew with Rice is a hearty and flavorful dish that brings a little island sunshine to your table. Tender chunks of beef simmered in a spicy, sweet sauce full of bold island flavors like allspice, thyme, and scallions make this stew so satisfying. Paired with fluffy, white rice, it’s a comforting meal that warms you up from the inside out.
I love making this stew on weekends when I have time to let the meat get really tender and soak up all those delicious spices. The smell that fills the kitchen while it’s cooking always makes me smile, and it’s a recipe that always gets compliments from friends and family. One tip I have is to add a little extra Scotch bonnet pepper if you like a bit of heat—it really kicks the stew up a notch!
Serving this with plain rice helps balance the strong flavors and gives you a perfect base to spoon up every drop of that tasty sauce. Sometimes, I like to add a side of steamed veggies or some fried plantains to make it feel even more like a special Caribbean feast. It’s one of those meals that’s great for sharing and makes everyone feel a little closer around the dinner table.
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck or brisket for tender, flavorful meat. If you want a leaner option, try stew beef but watch cooking time to keep it tender.
Scotch Bonnet Pepper: This adds authentic Jamaican heat. If you can’t find it, substitute with habanero or a small chili pepper. Remove before serving to avoid too much spice.
Thyme: Fresh thyme really pops here, but dried thyme works well too. It adds that earthy, fragrant note typical of Jamaican dishes.
Tomato Paste & Soy Sauce: Tomato paste adds richness, while soy sauce brings a subtle umami depth. For a soy-free option, use coconut aminos or just extra beef broth.
Brown Sugar: A little sugar balances the heat and spices. You can skip it or try honey or maple syrup for a different sweetness.
Rice: I use long-grain white rice for its fluffy texture. If you prefer, try jasmine for a fragrant touch or brown rice for a heartier side.
How Do You Get Tender, Flavorful Beef in Jamaican Stew?
Getting the beef tender is the key to this stew’s success. Here’s how I do it:
- Brown the Meat: Sear the beef chunks on all sides in hot oil. This step creates a rich, deep flavor in the stew.
- Low and Slow Simmer: Cook the beef gently on low heat for 1½ to 2 hours. This breaks down tough fibers, making the meat soft and juicy.
- Use a Heavy Pot: I prefer a Dutch oven because it holds heat evenly and prevents burning.
- Don’t Rush the Veggies: Add carrots and potatoes later so they stay tender but not mushy.
Take your time with these steps, and you’ll have a stew with meat that melts in your mouth and sauce full of deep flavor!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering the stew to tender perfection.
- Sharp chef’s knife – makes chopping onions, garlic, and vegetables quick and safe.
- Cutting board – helps keep your workspace tidy while prepping ingredients.
- Wooden spoon or heatproof spatula – perfect for stirring your stew without scratching the pot.
- Measuring cups and spoons – ensures you add the right amounts of spices and liquids every time.
Flavor Variations & Add-Ins
- Swap beef for oxtail or goat meat – these give the stew a richer, more authentic Jamaican taste.
- Add bell peppers or sweet potatoes – they bring extra color, sweetness, and texture.
- Use coconut milk instead of some beef broth – for a creamier stew with a tropical twist.
- Include fresh ginger or a splash of lime juice – to brighten flavors and add a zesty kick.
How to Make 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, chopped
- 3 cloves garlic, minced
- 2 medium carrots, cut into chunks
- 2 medium potatoes, cut into chunks
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 Scotch bonnet pepper (optional for heat)
- 1 teaspoon ground allspice
- 1 tsp black pepper
- 1/4 cup tomato paste
- 4 cups beef broth or water
- 1/4 cup chopped scallions (green onions)
- 2 tbsp soy sauce
- 1-2 tbsp brown sugar (optional)
- Fresh parsley or cilantro, chopped for garnish
For The Rice:
- 2 cups white rice
- 4 cups water
- 2 teaspoons salt (divided)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 2 to 2½ hours to cook, including simmering time for tender beef and vegetables. While the stew is slow cooking, you can make the rice in about 20 minutes. It’s worth the wait for that rich, deep flavor.
Step-by-Step Instructions:
1. Cooking The Rice:
Rinse the rice under cold water until it runs clear to remove excess starch. In a pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the rice. Cover, reduce heat to low, and let it simmer for 15-20 minutes until the rice is tender and water is absorbed. Fluff with a fork and keep it warm.
2. Browning The Beef:
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef chunks in batches so they don’t crowd the pan, and brown them on all sides. Once browned, remove the beef and set it aside.
3. Preparing The Stew Base:
In the same pot, add chopped onion and minced garlic. Sauté until soft and fragrant. Stir in tomato paste, ground allspice, black pepper, and brown sugar if using. Cook everything together for about 2 minutes.
4. Simmering The Beef:
Return the browned beef to the pot. Add beef broth, soy sauce, thyme, and whole Scotch bonnet pepper (for mild heat; remember to remove it before serving). Bring the stew to a boil, then lower the heat, cover, and let it simmer gently for 1½ to 2 hours, stirring occasionally, until the meat is tender.
5. Adding Vegetables:
Add cut carrots and potatoes to the stew. Cover and continue cooking for another 30-40 minutes until the veggies are soft but not mushy.
6. Finishing Touches:
Stir in the chopped scallions and adjust seasoning by adding more salt or pepper if needed. Remove the Scotch bonnet pepper carefully.
7. Serving:
Serve the hot, flavorful beef stew alongside the fluffy white rice. Garnish with fresh parsley or cilantro and optional fresh tomato slices. Enjoy your comforting Jamaican Beef Stew with Rice!
Can I Use Frozen Beef for This Stew?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the pieces dry to get a good sear when browning.
How Do I Store Leftovers?
Keep any leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
Can I Make This Stew Ahead of Time?
Absolutely! This stew actually tastes better the next day when the flavors have melded. Prepare it fully, then cool and refrigerate. Reheat slowly on the stove before serving.
What Can I Substitute for Scotch Bonnet Peppers?
If you can’t find Scotch bonnet peppers, habanero peppers are a good substitute for heat. For milder flavor, try a jalapeño or omit the pepper altogether.