Jamaican Beef Stew With Rice is a hearty and flavorful dish that’s full of tender beef chunks simmered slowly in a rich, spicy sauce. You’ll taste the warmth of traditional Jamaican spices like allspice and Scotch bonnet peppers, along with sweet notes from tomatoes and bell peppers. The beef becomes so soft it almost melts in your mouth, and the rice is the perfect, gentle base to soak up all those tasty juices.
I love making this stew when I want something that feels like a big comforting hug in a meal. The key, I’ve found, is giving the beef plenty of time to cook low and slow so it’s bursting with flavor. I like to add a touch of cinnamon or nutmeg for a little extra depth—it’s subtle but makes a difference I can really appreciate.
Serving this stew over fluffy white rice is my favorite because it balances out the spices perfectly. Sometimes I’ll add a side of steamed veggies or call it a day with just the rice and stew. Everyone always asks for seconds, and it’s one of those dishes that tastes even better the next day, so it’s great for leftovers too!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck or brisket works well here because they get tender when slow-cooked. If you want a leaner option, try sirloin, but it won’t be as tender or juicy.
Scotch Bonnet Pepper: This gives the stew its signature heat and flavor. If you can’t find it, use habanero or a milder chili. Remember to remove seeds if you prefer less spice.
Allspice (Pimento): It’s a must in Jamaican cooking for warmth and depth. If you don’t have it, substitute with a mix of cinnamon and cloves, but the flavor won’t be quite the same.
Potatoes: Use Yukon Gold or red potatoes for a creamy texture that holds well as they cook in the stew. Sweet potatoes can be a fun twist for extra sweetness.
Rice: Long-grain white rice is standard, but you can swap in brown rice or jasmine for a flavorful change. Just adjust cooking time accordingly.
How Do You Get the Beef Tender and Full of Flavor?
The key to tender, flavorful beef is browning and slow simmering.
- Brown the Beef: Don’t rush. Brown the meat in batches over medium-high heat to build flavor through caramelization. This step enhances taste and texture.
- Slow Simmer: After adding liquids and spices, let the stew cook on low heat with the lid on to keep moisture in. This breaks down tough fibers and makes the beef melt in your mouth.
- Add Potatoes Later: Potatoes cook faster, so add them midway through cooking to avoid mushiness while letting them soak up the stew’s richness.
Patience here pays off big time. The longer and slower you cook, the better your stew will taste!
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and can handle all the ingredients without spilling.
- Chef’s knife – makes chopping beef, peppers, and potatoes quick and safe.
- Cutting board – provides a sturdy surface for preparing your ingredients.
- Measuring cups and spoons – keep everything precise, especially with spices and liquids.
- Stirring spoon or spatula – helps mix and scrape the stew to ensure flavors combine well.
- saucepot with lid – for cooking rice, which is simple and keeps the grains fluffy.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a lighter version. They stay tender and absorb flavors easily.
- Add a splash of coconut milk during cooking to bring in creaminess and a hint of sweetness.
- Try adding okra or carrots to include more vegetables and textures.
- If you enjoy more heat, double the Scotch bonnet or add a dash of hot sauce for extra kick.
Jamaican Beef Stew With Rice
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef stew meat, cut into cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and finely chopped (adjust to taste)
- 1 red bell pepper, sliced
- 2 medium potatoes, peeled and cubed
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 tsp allspice (pimento)
- 1 tsp ground black pepper
- 1 tsp paprika
- 2 cups beef broth or water
- 1 can (14 oz) crushed tomatoes
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Salt to taste
- 2 green onions, thinly sliced (for garnish)
For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups water
- 1 tbsp butter or oil
- 2 green onions, sliced
- Salt to taste
How Much Time Will You Need?
This meal takes about 15 minutes to prepare and 1.5 to 2 hours to cook the beef stew so it becomes perfectly tender. The rice takes about 15-18 minutes to cook alongside the stew. Overall, plan for about 2 hours to finish the whole dish.
Step-by-Step Instructions:
1. Season and Brown the Beef:
Season the beef cubes with salt, black pepper, allspice, and paprika. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, about 5-7 minutes, then remove it from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add chopped onion, minced garlic, Scotch bonnet pepper, and sliced red bell pepper. Cook for 3-4 minutes until soft and fragrant.
3. Add Liquids and Simmer:
Return the browned beef to the pot. Add thyme, beef broth (or water), crushed tomatoes, soy sauce, and brown sugar. Stir everything together, bring it to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, until the beef is tender.
4. Add Potatoes and Thicken Sauce:
About 30 minutes before the stew is done, add the cubed potatoes. Simmer uncovered to let the sauce thicken slightly. Taste and add salt and pepper if needed.
5. Cook the Rice:
While the stew simmers, rinse the rice in cold water until the water runs clear. In a pot, combine rice, water, butter or oil, sliced green onions, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-18 minutes until water is absorbed and rice is fluffy.
6. Serve and Garnish:
Spoon the Jamaican beef stew next to a serving of steamed rice on each plate. Garnish the stew with thinly sliced green onions for a fresh finish.
Enjoy your delicious, 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. This helps it brown properly and cook evenly in the stew.
How Can I Make This Stew Less Spicy?
To reduce the heat, remove the seeds and membranes from the Scotch bonnet pepper or use a milder chili like a jalapeño. You can also start with half the pepper and add more to taste later.
Can I Prepare This Stew Ahead of Time?
Absolutely! Jamaican beef stew tastes even better the next day when the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. You can reheat them in a saucepan over low heat or microwave until warmed through, adding a splash of beef broth if the sauce thickened too much.
