Jamaican Beef Stew with Rice is a hearty and comforting dish packed with tender chunks of beef simmered in a flavorful blend of spices, tomatoes, and herbs. The rich, thick sauce is both warming and delicious, perfectly soaking into the fluffy rice served alongside it. This stew has a wonderful balance of savory and slightly spicy notes that really make the flavors pop.
I’ve always loved how this stew feels like a big, cozy hug in a bowl. When I make it, I like to slow-cook the beef until it’s meltingly soft, which really helps all the spices come together beautifully. Adding a bit of allspice and Scotch bonnet pepper gives it that authentic Jamaican kick without being too overwhelming. I find it’s even better the next day when the flavors have had time to mingle!
My favorite way to serve Jamaican Beef Stew is over a generous scoop of plain white rice that soaks up all the tasty sauce. It’s a simple, satisfying meal that’s perfect for any day of the week. Sometimes, I like to add a side of steamed veggies or a little bit of fried plantain to make the meal feel even more special and colorful. It’s one of those dishes that brings people together and leaves everyone asking for seconds!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stews because it becomes tender and flavorful with slow cooking. You can substitute with beef stew meat or brisket if chuck isn’t available.
Scotch bonnet pepper: It adds authentic Jamaican heat and fruity spice. If you want less heat, try using a milder chili or leave it out altogether.
Allspice: This spice gives the stew its warm, earthy flavor typical of Jamaican dishes. Ground allspice works fine if you don’t have whole berries.
Rice: Long-grain white rice is ideal to soak up the stew sauce. You could also try jasmine or basmati rice for a fragrant twist.
How Do I Get Tender, Flavorful Beef in My Stew?
The key to tender beef is low and slow cooking. Start by drying and seasoning your beef well — this helps with browning, which builds flavor.
- Brown beef in batches over medium-high heat without crowding the pan.
- Cook the stew covered on low heat to break down tough fibers gently.
- Simmer for at least 1.5 hours until the beef feels soft and easy to cut.
- Adding the vegetables later prevents them from getting mushy before the beef is done.
Patience here really pays off with juicy, melt-in-your-mouth beef and a rich sauce.
Equipment You’ll Need
- Large heavy pot or Dutch oven – great for browning beef and slow simmering the stew evenly.
- Cutting board and sharp knife – makes chopping vegetables and meat safer and quicker.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Medium pot with lid – ideal for cooking the rice perfectly with even heat.
- Measuring cups and spoons – helps keep your seasoning and liquid amounts accurate.
Flavor Variations & Add-Ins
- Swap beef for goat or lamb for a slightly different, traditional Caribbean taste.
- Add kidney beans or pigeon peas towards the end for extra protein and texture.
- Use coconut milk instead of some beef broth for a creamy, tropical flavor.
- Include diced sweet potatoes or pumpkin for a sweeter, hearty stew variation.
How to Make Jamaican Beef Stew with Rice
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and finely chopped (optional, adjust to heat preference)
- 1 red bell pepper, chopped
- 3 medium carrots, cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp allspice (pimento berries)
- 1 tsp paprika
- 2 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- Salt and pepper to taste
- 2 tbsp fresh parsley or scallion, chopped (for garnish)
For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups water
- 1 tbsp vegetable oil or butter
- 1 tsp salt
- 2 tbsp chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time. Then you’ll simmer the beef stew for 1.5 to 2 hours until the beef is tender. Cooking the rice takes about 20 minutes, done while the stew is finishing up. All together, plan for approximately 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat your beef cubes dry with paper towels and season them with salt and pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches, browning it well on all sides. Don’t crowd the pan! Remove the browned beef pieces and set them aside.
2. Sauté the Aromatics:
In the same pot, add chopped onion, minced garlic, Scotch bonnet pepper, and red bell pepper. Cook these together for about 3 to 4 minutes until they’re soft and smell wonderful.
3. Add Seasonings and Develop Flavor:
Stir in fresh or dried thyme, allspice, paprika, and tomato paste. Let it cook for about 2 minutes while stirring, so the spices release their flavors.
4. Deglaze and Simmer:
Put the browned beef back into the pot. Pour in soy sauce, beef broth, and water. Stir everything well, scraping up any brown bits stuck to the bottom of the pot—they add great taste.
Bring the stew to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is nice and tender.
5. Add Vegetables:
Add the carrots and potatoes to the stew. Let it keep simmering uncovered for another 30 to 40 minutes until the veggies are tender and the sauce thickens. Taste and adjust with salt and pepper.
6. Cook the Rice:
While your stew is finishing, rinse the rice under cold water until the water runs clear. Bring 3 cups of water to a boil in a medium pot, add salt and oil or butter. Stir in the rice, reduce heat to low, cover, and cook for about 15 minutes, until the rice is fluffy and the water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes. Fluff it up with a fork, then stir in fresh chopped parsley for a burst of color and flavor.
7. Serve Your Meal:
Spoon a generous portion of beef stew onto each plate next to a helping of the herbed rice. Garnish the stew with chopped parsley or scallions for a fresh finish. Enjoy the warm, hearty flavors of your Jamaican Beef Stew with Rice!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
How Can I Make This Stew Less Spicy?
Simply omit the Scotch bonnet pepper or use only a small amount. You can also substitute with a mild bell pepper to keep flavor without the heat.
What’s the Best Way to Store Leftovers?
Store leftover stew and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if needed to loosen the sauce.
Can I Make the Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for tender, flavorful beef.
