Jamaican Beef Stew with Rice is a comforting dish full of rich flavors and tender chunks of beef. The stew is simmered with spices like allspice and thyme, along with sweet bell peppers and hearty potatoes, creating a warm and satisfying meal. Served over fluffy white rice, it’s a perfect plate that brings a little taste of the Caribbean into your home.
I love making this stew on a day when I want something cozy and filling. The spices fill the kitchen with a welcoming aroma while the beef becomes so tender it almost melts in your mouth. One of my favorite tricks is to let the stew sit for a bit after cooking—the flavors deepen and get even better the next day, so it’s great for leftovers!
When I serve this dish, I usually add a side of steamed vegetables or a simple green salad to balance out the meal. It’s a family favorite because it’s hearty, flavorful, and easy to enjoy, whether for a casual weeknight dinner or when friends come over. Every time I make it, it reminds me of warm gatherings and the joy of sharing good food with good company.
Key Ingredients & Substitutions
Beef stew meat: This cut is ideal because it becomes tender after slow cooking. If unavailable, chuck roast cut into cubes works well. For a leaner alternative, try beef round stew meat.
Scotch bonnet pepper: This gives authentic Jamaican heat and flavor. If too spicy or unavailable, use a habanero or a milder chili pepper. Keep it whole to add aroma without too much heat.
Tomato paste & soy sauce: Tomato paste deepens the stew’s richness. Soy sauce adds umami and color. If you want less salt, reduce soy sauce and add a splash of Worcestershire sauce or coconut aminos.
Rice: Long-grain white rice is best for fluffy texture. Substitute with basmati or jasmine rice if preferred. For a healthier option, brown rice works but needs longer cooking time.
How Do You Get Tender, Flavorful Beef in the Stew?
Getting the beef tender and flavorful is key. Here’s how:
- Season beef well before cooking.
- Brown the beef in batches over medium-high heat—this seals in juices and adds flavor.
- Cook low and slow: simmer the stew gently for 1.5 to 2 hours until beef is fork-tender.
- Stir occasionally but avoid rushing—it’s the slow simmer that creates tenderness.
- Adding soy sauce and brown sugar balances flavor and improves the sauce’s depth.
Patience is important here. Letting the stew cook slowly transforms the meat and builds rich flavors perfect with the rice.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it evenly distributes heat and gives a good sear to the beef.
- Wooden spoon or spatula – helps stir ingredients without scratching the pot.
- Measuring spoons and cups – for accurate measurement of spices and liquids.
- Knife and cutting board – for chopping onions, garlic, and vegetables.
- Small bowl – to hold chopped herbs or pre-measured ingredients.
- Rice pot or saucepan – for cooking rice separately to fluff and serve alongside.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a faster 30-minute stew and milder flavor.
- Add a splash of coconut milk for a creamier, tropical touch.
- Include chopped sweet potatoes or yams for extra sweetness and texture.
- Stir in a can of kidney beans or chickpeas after simmering to add protein and body.
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
- 2 cups beef broth
- 1 cup water
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and cut into chunks
- 1 Scotch bonnet pepper (whole, for flavor without excessive heat)
- 1 bell pepper, chopped (optional)
- 2 tbsp tomato paste
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1/2 tsp allspice (ground)
- 1 tsp paprika
- 2 tbsp brown sugar
- 2 tbsp soy sauce (for deep color and umami)
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
For the Rice:
- 2 cups long-grain white rice
- 4 cups water
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and brown the beef, plus around 2 hours for simmering until the beef is tender, and 15-20 minutes to cook the rice. Overall, plan for about 2 hours and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until all sides are nicely seared. Remove the browned beef and set aside.
2. Sauté Aromatics and Spice:
In the same pot, add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute. Stir in tomato paste, thyme, allspice, paprika, and brown sugar. Cook for 2 minutes, stirring to develop flavors.
3. Simmer the Stew:
Return the beef to the pot. Add soy sauce, beef broth, water, and the whole Scotch bonnet pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours or until the beef is tender, stirring occasionally.
4. Add Vegetables:
Add potatoes, carrots, and bell pepper if using. Continue to simmer for 20-30 minutes more until the vegetables are tender. Season with salt and black pepper to taste. Remove the Scotch bonnet pepper before serving.
5. Cook the Rice:
While the stew simmers, rinse the rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
6. Serve:
Serve the hot Jamaican beef stew alongside the cooked white rice. Garnish with fresh parsley or cilantro for a lovely touch.
Enjoy your hearty and flavorful Jamaican Beef Stew with Rice!
Can I Use Frozen Beef for the Stew?
Yes, you can! Just be sure to fully thaw the beef in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps to get a good sear on the meat.
How Can I Adjust the Heat Level?
If you prefer less spice, use half a Scotch bonnet pepper or substitute it with a milder pepper like a jalapeño. Keeping the pepper whole and removing it before serving also limits heat while still adding flavor.
Can I Make This Stew Ahead of Time?
Definitely! The flavors actually deepen after resting overnight in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally to warm evenly.
What’s the Best Way to Store Leftovers?
Store leftover stew and rice in separate airtight containers in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of water or broth if the stew thickens too much.
