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Jamaican Beef Stew

Jamaican beef stew simmers beef chuck in a richly seasoned broth until fork-tender, then finishes with carrots and Yukon Gold potatoes. Scotch bonnet, allspice, thyme, and browning sauce give this Dutch oven stew its warm, savory flavor.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
resting 10 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck, cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 1 yellow onion medium, chopped
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 1 tbsp browning sauce
  • 1 tsp ground allspice
  • 4 sprigs fresh thyme
  • 4 cups low-sodium beef broth
  • 1 Scotch bonnet pepper slit once lengthwise
  • 3 carrots medium, peeled and cut into thick rounds
  • 1 lb Yukon Gold potatoes cut into 1 1/2-inch chunks

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and black pepper.
  2. Heat the oil in a 5-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 2 to 3 minutes per side, transferring it to a plate as it browns.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring and scraping up browned bits, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring.
  7. Stir in the tomato paste, browning sauce, allspice, and thyme.
  8. Return the beef and any accumulated juices to the pot.
  9. Pour in the beef broth and add the Scotch bonnet.
  10. Bring to a gentle simmer, cover, and cook over low heat for 1 1/2 to 2 hours, until the beef is nearly fork-tender.
  11. Stir in the carrots and potatoes, cover, and simmer for 30 to 40 minutes, until the vegetables are tender and the beef is fork-tender.
  12. Remove the Scotch bonnet and thyme stems.
  13. Let the stew rest for 10 minutes before serving.

Notes

For the best flavor, keep the Scotch bonnet intact apart from its lengthwise slit and remove it before serving. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free swap, use a gluten-free all-purpose flour blend.