Jamaican Beef Stew
This Jamaican beef stew is the perfect winter recipe. It’s hearty and filling and will help to keep you warm in those cold months.
Servings: 4 servings
Calories: 227kcal
Ingredients
- 500g stewing or braising beef diced
- ½ teaspoon salt optional
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon allspice ground pimento
- 1 teaspoon thyme fresh or dried
- 2 teaspoon onion granules/powder
- 2 teaspoon garlic granules/powder
- 1 small brown onion chopped
- 3 cloves garlic chopped
- ½ scotch bonnet chopped
- 1 tablespoon reduced salt soy sauce
- 1 tablespoon olive oil
- 1 tablespoon tomato puree
- 1 beef stock cube dissolved in 500ml boiling water
- 2 medium carrots chopped
Instructions
- Add the cleaned beef to a bowl then season with salt, black pepper, paprika, thyme if using dried, onion granules and garlic granules. Mix the seasonings into the meat. Add and mix in the chopped onions, chopped garlic, scotch bonnet and soy sauce. Cover the bowl then place in the fridge for a minimum of 2 hour, preferably overnight.
- Add the olive oil to a medium size casserole pot and heat on a medium heat. Once heated add in the meat including the chopped onions, chopped garlic and scotch bonnet. Brown the meat while occasionally turning until no pink is left on the meat
- Mix in the tomato puree then pour in the beef stock. Reduce the heat to low, cover the pot with its lid and allow the beef to cook for around 4 hours. You may need to top up the water occasionally if the water dries out too fast.
- After 4 hours, add in the carrots and cook for a further 25 minutes or until the carrots are cooked. Allow to cool for 5 minutes before serving with some rice or potatoes.