Jamaican Beef Stew with Rice is a hearty and comforting dish that brings together tender chunks of beef simmered in a rich, flavorful sauce filled with spices like allspice and thyme. The stew usually has a touch of sweetness and a little kick from Scotch bonnet peppers, making each bite full of lovely warmth and depth. Served over fluffy white rice, it’s a meal that feels like a big warm hug on a plate.
I love making this stew because the slow cooking makes the beef so tender it almost melts in your mouth. What’s great is that it’s easy to make ahead of time and the flavors only get better as it sits. I always make sure to add plenty of the rich sauce so I can spoon it generously over the rice. It’s the kind of meal that brings the whole family together, and I find myself wanting to make it again and again just because it’s so satisfying.
One of my favorite ways to enjoy Jamaican Beef Stew is with a side of steamed callaloo or some fried plantains for a little crispy sweetness. It’s perfect for a cozy weekend dinner or whenever you need a taste of comforting Caribbean flavors. Honestly, it’s become one of those dishes I turn to when I want something filling, easy, and absolutely delicious.
Key Ingredients & Substitutions
Beef stew meat: Choose a cut like chuck that becomes tender with slow cooking. If unavailable, short ribs or brisket work well. I like chuck for its rich flavor and good texture after simmering.
Scotch bonnet pepper: Adds authentic heat and aroma. If you prefer less spice, use a jalapeño or remove the seeds completely. Whole pepper left in the pot gives mild heat without overpowering.
Allspice and thyme: These give the stew its classic Jamaican flavor. Dried thyme works fine, but fresh is preferable for a brighter taste. Ground allspice is convenient, but whole berries steeped during cooking add depth.
Tomato paste: It boosts color and richness. You can substitute canned tomato sauce for a lighter taste, but the paste gives that nice concentrated flavor I enjoy.
Rice: Long-grain white rice is standard and fluffy when well cooked. For a twist, try coconut rice by cooking with coconut milk and a little sugar. It pairs wonderfully with the stew.
How Do You Get Tender, Flavorful Beef in This Stew?
Tender beef is key to a great stew, so slow cooking is essential. Here’s how I do it:
- Pat the meat dry before browning to get a nice sear—this adds flavor to the stew.
- Brown beef in batches to avoid steaming, which keeps the outside caramelized and tasty.
- Simmer gently on low heat for 1.5 to 2 hours. Slow cooking breaks down connective tissue, making beef tender and juicy.
- Check and stir occasionally to prevent sticking, and add a little water if the liquid thickens too much before the beef is tender.
Patience here really pays off. The result is melt-in-your-mouth beef with deep flavor that blends perfectly with the spices and sauce.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I like this because it distributes heat evenly and can go from stovetop to simmering without fuss.
- Wooden spoon or spatula – ideal for stirring the stew and scraping up browned bits for flavor.
- Measuring spoons and cups – keeps your spices and liquids just right.
- Strainer or colander – to rinse the rice easily and prevent sticking.
- Small bowl or cup – for mixing the cornstarch slurry if thickening is needed.
Flavor Variations & Add-Ins
- Replace beef with chicken thighs or vegetables like hearty mushrooms for a different twist. It’s extra filling and can suit different diets.
- Add a splash of coconut milk during the last 10 minutes of cooking for a creamier, more tropical flavor.
- Include chopped callaloo or spinach at the end for a boost of greens and extra nutrition.
- Spice it up with a dash of hot sauce or extra Scotch bonnet for more heat, or tone it down with milder peppers for a gentler flavor.
Jamaican Beef Stew With Rice
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds beef stew meat, cut into chunks
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 tablespoons tomato paste
- 2 cups beef broth or water
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 2 teaspoons allspice (ground or whole berries)
- 1-2 Scotch bonnet peppers (whole or pierced for mild heat)
- Salt and black pepper, to taste
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley or cilantro, chopped for garnish
For the Rice:
- 2 cups long-grain white rice
- 4 cups water
- 1 teaspoon salt
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prep and then 1.5 to 2 hours for the beef to simmer until tender. The rice takes another 15-20 minutes to cook. Altogether, plan for roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by patting the beef chunks dry and seasoning them with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef in batches, turning until all sides are a nice brown color, about 3-4 minutes per batch. Remove and set the browned beef aside.
2. Cook the Aromatics and Build Flavor:
In the same pot, add the chopped onion and minced garlic. Cook for 2-3 minutes until softened and fragrant. Stir in the tomato paste and cook for another 1-2 minutes to deepen the flavor.
3. Combine and Simmer:
Return the browned beef to the pot. Add sliced carrots, beef broth, soy sauce, Worcestershire sauce, thyme, allspice, and the whole Scotch bonnet pepper (for authentic mild heat). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours. Stir occasionally and add a splash of water if needed to keep it from drying out.
4. Finish the Stew:
Once the beef is tender, remove the Scotch bonnet pepper. Stir in the brown sugar. If you prefer a thicker sauce, add the cornstarch mixed with water and cook for a few more minutes until the stew thickens.
5. Prepare the Rice:
While the stew simmers, rinse the rice under cold water until the water runs clear. Bring 4 cups of water and 1 teaspoon of salt to a boil. Add the rice, lower the heat to a simmer, cover, and cook for 15-20 minutes until fluffy and the water is absorbed.
6. Serve and Enjoy:
Plate a generous scoop of rice and ladle the rich beef stew alongside. Garnish with fresh chopped parsley or cilantro, and add sliced bell pepper for a pop of color and crunch if you like. Enjoy your hearty, comforting Jamaican Beef Stew with Rice!
Can I Use Frozen Beef Stew Meat?
Yes, just be sure to thaw it completely in the fridge overnight before cooking. This ensures even cooking and better browning.
How Can I Make the Stew Less Spicy?
Use only one whole Scotch bonnet pepper and avoid piercing or breaking it. You can also substitute with a milder pepper like jalapeño or omit it entirely if you prefer no heat.
Can I Make Jamaican Beef Stew Ahead of Time?
Absolutely! The flavors develop even more when it sits. Cook the stew fully, cool it, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove or microwave until heated through.
