Jamaican Beef Stew with Rice is a hearty dish full of rich flavors and tender chunks of beef. The stew often features spices like allspice, thyme, and scallions, simmered slowly to create a deep, comforting taste that’s perfect with a side of fluffy white rice. The beef turns melt-in-your-mouth soft, soaking up all the delicious seasonings and slightly sweet notes that make this dish truly special.
I love making this stew when I want something filling and warm on a chilly evening. The aroma while it’s cooking fills the kitchen and makes everyone excited to eat. One of my favorite things is how simple it is to prepare but tastes like it’s been cooked all day. I usually add a little extra Scotch bonnet pepper to give it a gentle kick, but you can adjust the heat to your liking.
Serving this stew over rice makes the perfect balance, as the rice soaks up the sauce and spices beautifully. Sometimes I like to add a side of steamed vegetables or fried plantains to round out the meal. Whenever I make Jamaican Beef Stew, it brings back great memories of family dinners where everyone gathers around the table, sharing stories and enjoying good food together.
Key Ingredients & Substitutions
Beef stew meat: Tougher cuts like chuck or brisket work best since slow cooking turns them tender. If you prefer leaner meat, sirloin cubes can work but watch for shorter cooking times.
Scotch bonnet pepper: This gives authentic heat and flavor but can be very spicy! For less heat, use a smaller piece or substitute with a milder chili like jalapeño.
Allspice: It’s a signature Jamaican flavor. If you don’t have it, ground cloves or nutmeg can be mixed in small amounts to mimic some warmth.
Rice: Long-grain white rice is perfect for this dish, but you can swap in jasmine or basmati for fragrant alternatives. Brown rice works too, but will need longer cooking.
How Can I Make the Beef Extra Tender and Flavorful?
Getting tender beef is all about low and slow cooking combined with proper browning. Follow these tips for best results:
- Brown the beef well: Don’t skip this step! Browned meat means more flavor in the stew.
- Simmer gently: After adding liquid, cook on low heat to break down tough fibers. High heat can toughen meat.
- Don’t rush the cooking: 1.5 to 2 hours usually works well, but check doneness by piercing the meat. If it’s not soft, keep simmering.
- Use a heavy pot: A Dutch oven or heavy pot holds heat evenly for consistent cooking.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I recommend this because it holds heat well and is perfect for slow-cooking the beef stew evenly.
- Wooden spoon – great for stirring and scraping bits from the bottom without scratching the pot.
- Measuring cups and spoons – to keep everything precise, especially with seasonings and liquids.
- Fine sieve or colander – helps rinse the rice quickly and thoroughly.
- Saucepan with lid – for cooking the rice to fluffy perfection.
Flavor Variations & Add-Ins
- Add potatoes: Sauté diced potatoes with the carrots for extra heartiness in the stew.
- Use coconut milk: Replace some water with coconut milk for a richer, creamier sauce with a Caribbean twist.
- Include okra: Toss in sliced okra towards the end for added texture and traditional flavor.
- Adjust heat: More Scotch bonnet peppers for spiciness, or swap with milder peppers for a softer kick.
Jamaican Beef Stew with Rice
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef stew meat, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 Scotch bonnet pepper, whole (optional for heat)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 teaspoons allspice (pimento berries ground)
- 2 tablespoons tomato paste
- 4 cups beef broth or water
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- 1-2 sprigs fresh parsley, chopped (for garnish)
For the Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1 tablespoon vegetable oil or butter
- 1/4 cup finely diced carrots
- Salt, to taste
- Chopped parsley for garnish
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and 1.5 to 2 hours to cook for the stew to get tender and flavorful. The rice cooks alongside in about 15-18 minutes, so plan for roughly 2 hours total.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef cubes in batches, browning them on all sides to lock in flavor. Remove the beef and set it aside once browned.
2. Sauté the Aromatics:
In the same pot, add sliced onions and minced garlic. Cook for 3-4 minutes until softened and aromatic. Stir in tomato paste and cook for 1-2 more minutes.
3. Build the Stew:
Add the browned beef back into the pot. Then add sliced carrots, chopped red bell pepper, thyme, allspice, soy sauce, salt, and black pepper. Mix everything together well.
4. Simmer the Stew:
Pour in the beef broth or water to nearly cover the meat and vegetables. Add the whole Scotch bonnet pepper if you want some heat—just don’t puncture it to keep the heat mild. Bring to a boil, then reduce heat to low, cover, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the sauce thickens.
5. Prepare the Rice:
While the stew simmers, rinse the rice under cold water until the water runs clear. In a saucepan, heat the oil or butter over medium heat, then sauté the finely diced carrots for 2-3 minutes. Add the rice and salt, stirring to coat the rice grains for 1-2 minutes.
6. Cook the Rice:
Pour in the water and bring it to a boil. Reduce the heat to low, cover the saucepan, and cook the rice for 15-18 minutes, until tender and all the water is absorbed.
7. Finish Up and Serve:
Remove the Scotch bonnet pepper from the stew and discard or save for another use. Serve the hot beef stew alongside or on top of the cooked rice. Garnish both with fresh chopped parsley for a touch of freshness and color.
Enjoy your flavorful and hearty Jamaican Beef Stew with Rice!
Can I Use Frozen Beef for This Stew?
Yes, you can! Just make sure to thaw the beef completely in the fridge overnight before cooking. This helps it brown properly and ensures even cooking.
How Can I Make This Stew Less Spicy?
Simply omit the Scotch bonnet pepper or use it whole without piercing it to keep a mild flavor. You can also substitute it with a milder pepper, like a jalapeño, if you want a little heat without too much spice.
Can I Prepare This Dish in a Slow Cooker?
Absolutely! Brown the beef first for best flavor, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add vegetable oil, garlic, and onions directly to the slow cooker for convenience.
How Should I Store Leftovers?
Store any leftover stew and rice separately in airtight containers in the fridge. They’ll keep well for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
