Jamaican Beef Stew with Rice is a hearty, comforting dish packed with tender chunks of beef simmered in a rich, flavorful sauce. The stew is full of tasty spices like allspice and Scotch bonnet pepper, which give it just the right amount of kick and warmth. The tender meat pairs perfectly with the fluffy white rice, soaking up all those delicious juices.
I love making this stew because it fills the kitchen with amazing aromas that make everyone excited for dinner. One of my favorite parts is letting the stew cook slowly so the beef gets super tender and the flavors really come together. I usually add some carrots and potatoes to make it even more satisfying, and it always feels like a big, cozy hug on a plate.
When I serve Jamaican Beef Stew with Rice, I like to sprinkle a little fresh chopped cilantro on top for a pop of color and fresh taste. It’s a great meal for sharing with family or friends on a chilly evening, and I always find that leftovers taste even better the next day. This stew is the kind of dish that warms you up inside and brings everyone back for seconds.
Key Ingredients & Substitutions
Beef stew meat: Choose chuck roast or any braising cut. It breaks down tender during slow cooking. If you prefer, you could swap for lamb or even chicken thighs for a lighter stew.
Scotch bonnet pepper: This adds authentic heat and flavor, but you can use habanero or jalapeño as a milder alternative. Remove seeds if you want less spice.
Allspice (pimento): This warm spice is essential in Jamaican cooking. Don’t skip it! If unavailable, a pinch of cinnamon or nutmeg can be a mild substitute.
Vegetables: Carrots, celery, and bell pepper add sweetness and texture. Potatoes are optional but great for making the stew heartier.
Soy or Worcestershire sauce: These deepen the umami flavor. Tamari or coconut aminos can be used if avoiding gluten or soy.
Rice: Plain long-grain white rice is traditional, but you can swap with brown rice or coconut rice for extra flavor.
How Do You Get the Beef Tender and the Stew Flavorful?
Slow simmering is the key here. Follow these steps for tender, flavorful beef:
- Brown the beef cubes well on all sides in a hot pan. This sears in juices and creates flavorful brown bits.
- Don’t rush the simmer. Cook covered on low heat for 1.5 to 2 hours, stirring occasionally. This gently breaks down the meat fibers.
- Add liquid gradually if the stew thickens too much, ensuring it doesn’t dry out.
- Check tenderness by piercing a beef cube with a fork. It should slide in easily when done.
This slow cooking also melds the spices, veggies, and meat flavors into a rich sauce that’s perfect served over fluffy rice.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for even heat and slow simmering the stew to tenderize the beef.
- Sharp chef’s knife – makes chopping onions, peppers, carrots, and herbs quick and easy.
- Cutting board – a sturdy surface helps with safe and efficient chopping.
- Wooden spoon or heatproof spatula – for stirring the stew without scratching your pot.
- Medium saucepan with lid – ideal for cooking the rice perfectly fluffy.
- Colander or fine mesh strainer – to rinse your rice before cooking and remove excess starch.
Flavor Variations & Add-Ins
- Swap beef for goat meat, which is traditional in some Jamaican stews and offers a distinct, rich flavor.
- Add diced sweet potatoes instead of regular potatoes for a sweeter, softer texture that complements the spices.
- Include a splash of coconut milk towards the end for a creamier stew with a mild tropical taste.
- Toss in chopped fresh thyme or rosemary if you want a herb-forward twist on the classic flavor profile.
How to Make 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
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper or habanero pepper, seeded and finely chopped (optional for heat)
- 1 red bell pepper, sliced
- 2 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 tbsp tomato paste
- 1 tsp allspice (pimento)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 cups beef broth or water
- 1 cup crushed tomatoes or canned tomatoes
- 1 tbsp brown sugar
- Salt and black pepper to taste
- 2 tbsp soy sauce or Worcestershire sauce
- 2 medium potatoes, peeled and cubed (optional)
- 1/4 cup fresh parsley or cilantro, chopped for garnish
For the Rice:
- 1 1/2 cups long grain white rice
- 3 cups water
- 1 tbsp butter or oil
- Salt to taste
How Much Time Will You Need?
This recipe usually takes about 15 minutes to prep, plus 1.5 to 2 hours of simmering time for the beef stew. The rice cooks in about 20 minutes, so you can prepare it while the stew is simmering. Overall, plan about 2 hours from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. This seals in flavor. Remove the browned beef and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, minced garlic, Scotch bonnet pepper (if using), sliced red bell pepper, chopped carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables become soft and fragrant.
3. Add Spices and Tomato Paste:
Stir in the tomato paste, allspice, thyme, brown sugar, salt, and black pepper. Cook the mixture for around 2 minutes to let the flavors blend together well.
4. Combine Beef & Liquids:
Put the browned beef back into the pot. Pour in the beef broth, crushed tomatoes, and soy sauce or Worcestershire sauce. Add the cubed potatoes if you’re using them. Stir everything well.
5. Simmer the Stew:
Bring the stew to a boil, then lower the heat. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is very tender and the stew thickens nicely. Stir every now and then to prevent sticking, and add a little water or broth if needed.
6. Cook the Rice:
While the stew simmers, rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 3 cups of water to a boil. Add the rinsed rice, butter or oil, and a pinch of salt. Lower the heat to low, cover, and cook for 15 to 20 minutes until the rice is soft and fluffy. Let it rest covered for 5 minutes before serving.
7. Serve and Garnish:
Plate a scoop of rice next to the hearty beef stew. Sprinkle chopped fresh parsley or cilantro on top for a fresh and colorful finish.
Enjoy your delicious and comforting Jamaican Beef Stew with Rice!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and cook evenly in the stew.
How Can I Make the Stew Less Spicy?
To reduce the heat, simply omit the Scotch bonnet pepper or use a milder pepper like jalapeño. Removing all seeds also cuts down the spiciness without losing flavor.
Can I Prepare This Stew Ahead of Time?
Absolutely! Jamaican Beef Stew tastes even better the next day as the flavors deepen. 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 refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat on the stovetop over low heat with a splash of water or broth to keep it saucy.
