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Jamaican Beef Stew

Jamaican beef stew is made by marinating beef chuck, browning it, then slowly braising it with broth, Scotch bonnet, carrots, and potatoes. The result is fork-tender beef and tender vegetables in a rich gravy.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Marinating and resting 2 hours 10 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the beef
  • 2 lb beef chuck boneless, cut into 1 1/2-inch cubes
  • 1 tbsp browning sauce
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic minced
  • 3 scallions thinly sliced
  • 4 sprigs fresh thyme
  • 0.5 tsp ground allspice
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the stew
  • 2 tbsp neutral oil
  • 1 yellow onion medium, chopped
  • 3 cups low-sodium beef broth
  • 1 Scotch bonnet pepper left whole
  • 2 carrots medium, cut into 1-inch pieces
  • 1 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

Marinate the beef
  1. In a large bowl, toss the beef with the browning sauce, soy sauce, Worcestershire sauce, garlic, scallions, thyme, allspice, salt, and black pepper. Cover and refrigerate for at least 2 hours or up to overnight.
Brown and braise
  1. Lift the beef from the marinade and scrape the scallions and garlic back into the bowl.
  2. Pat the beef dry with paper towels.
  3. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, then brown the beef in batches for 2 to 3 minutes per side and transfer it to a plate.
  4. Add the onion to the pot and cook for 4 to 5 minutes, stirring, until softened.
  5. Add the reserved marinade and cook for 1 minute.
  6. Stir in the beef broth, return the beef and any plate juices to the pot, and add the whole Scotch bonnet.
  7. Bring to a boil, then cover and simmer over low heat for 1 hour and 15 minutes.
  8. Stir in the carrots and potatoes, cover, and simmer for 30 to 45 minutes, until the beef is fork-tender and the vegetables are tender.
  9. Remove and discard the Scotch bonnet and thyme stems.
  10. Simmer uncovered for 5 to 10 minutes if needed to thicken the gravy.
  11. Let the stew rest for 10 minutes before serving.

Notes

For the best flavor, keep the Scotch bonnet whole and avoid piercing it. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free swap, use tamari in place of soy sauce and verify the Worcestershire sauce is gluten-free.