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Jamaican Beef Stew

Jamaican beef stew simmers beef chuck with allspice, thyme, and a whole scotch bonnet until fork-tender. Yukon Gold potatoes and carrots make it a hearty one-pot dinner with a rich, savory broth.
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Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Marinating 2 hours
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tbsp browning sauce
  • 1 tbsp soy sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp ground allspice
  • 4 thyme sprigs, fresh, divided
  • 4 cloves garlic minced
  • 3 scallions thinly sliced
  • 1 yellow onion medium, chopped and divided
  • 1 scotch bonnet pepper stemmed and left whole
  • 2 tbsp canola oil
  • 2 tbsp ketchup
  • 3 cups low-sodium beef broth
  • 1 lb Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 3 carrots medium, cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a large bowl, combine the beef with the browning sauce, soy sauce, salt, black pepper, allspice, 2 sprigs of thyme, garlic, scallions, half the onion, and the whole scotch bonnet.
  2. Cover and refrigerate for at least 2 hours or up to 12 hours.
  3. Lift the beef from the marinade, letting excess liquid drip back into the bowl, and reserve the marinade and aromatics.
  4. Set the pepper aside, then pat the beef dry with paper towels.
  5. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  6. Brown the beef in batches for 3 to 4 minutes per side, transferring each batch to a plate.
  7. Reduce the heat to medium and add the remaining onion and reserved marinade with its aromatics.
  8. Stir in the ketchup and cook at a steady boil for 3 minutes.
  9. Return the beef and any accumulated juices to the pot, and add the broth, remaining 2 sprigs of thyme, and scotch bonnet.
  10. Bring to a boil, cover, reduce the heat to low, and simmer for 1 hour and 15 minutes.
  11. Stir in the potatoes and carrots, cover, and simmer for 30 to 45 minutes, until the beef is fork-tender and the vegetables are tender.
  12. Remove the thyme stems and scotch bonnet before serving.

Notes

Keep the scotch bonnet whole for flavor without overwhelming heat, and remove it before serving as directed. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a soy-free option, use coconut aminos in place of soy sauce.