Jamaican Beef Stew with Rice is a hearty and comforting dish full of tender beef chunks simmered in a rich, flavorful sauce. The stew is packed with classic Caribbean spices, giving it a warm and slightly spicy kick that makes every bite satisfying. Served over fluffy white rice, it’s a meal that feels like a big, warm hug on a plate.
I love making this stew when I want something that feels special but still easy to prepare. The way the beef slowly cooks until it’s melt-in-your-mouth tender is one of my favorite parts—plus, the sauce thickens up nicely and soaks into the rice, making each spoonful so tasty. I always recommend letting the stew sit for a bit before serving because the flavors really get to know each other and come alive.
My favorite way to enjoy Jamaican Beef Stew with Rice is straight from the pot with a side of steamed veggies or some fried plantains for a bit of sweetness. It’s the kind of meal that brings people together around the table, perfect for sharing stories and laughter. Whenever I make it, I’m reminded of cozy family dinners and good times with friends. It’s simple, filling, and just plain good.
Key Ingredients & Substitutions
Beef stew meat: Choose chuck or any stew-cut beef for tenderness after slow cooking. If you want a leaner option, try sirloin, but expect less richness.
Scotch bonnet pepper: This gives authentic mild heat and fruity flavor. If it’s too spicy or unavailable, substitute with a milder habanero or a small jalapeño.
Thyme: Fresh thyme adds a woodsy aroma. Dried thyme works well too—just use less as the flavor is more concentrated.
Tomato paste: It thickens the sauce and deepens flavor. You can use canned tomato sauce, but reduce the added liquid to keep stew thick.
Rice: Long-grain white rice is classic here because it stays fluffy. Jasmine rice is a good aromatic alternative, and brown rice for a nuttier, healthier twist.
How Do You Get Tender, Flavorful Beef in This Stew?
Slow cooking is the key to tender beef. Here’s my approach:
- Pat the meat dry to get a good sear. This locks in juices and adds flavor.
- Brown the beef in batches over medium-high heat to avoid steaming them.
- Simmer gently with broth and spices for 1.5 to 2 hours. Stir occasionally, and add a bit of water if it thickens too much.
- Check tenderness with a fork—it should slide in easily.
Don’t rush this step! Slow, low heat makes all the difference for melt-in-your-mouth beef.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I prefer this for even heat and space to brown beef and simmer stew. It’s perfect for locking in flavors.
- Sharp knife and cutting board – make chopping vegetables quick and safe.
- Measuring spoons and cups – keep seasonings, broth, and rice on point.
- Rice cooker or pot with lid – makes cooking fluffy rice easy and hands-free.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a lighter, quicker version.
- Add a splash of coconut milk at the end for extra creaminess and a tropical twist.
- Stir in cooked kidney beans or chickpeas for added protein and texture.
- Include veggies like corn, peas, or chopped sweet potatoes to boost sweetness and nutrients.
Jamaican Beef Stew with Rice
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (yellow or red), chopped
- 2 large carrots, peeled and cut into chunks
- 2 medium tomatoes, chopped (plus extra slices for garnish)
- 2 cups beef broth or water
- 1 tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1-2 Scotch bonnet peppers (whole, optional for heat)
- 1 tsp allspice
- 1 tsp paprika
- ½ tsp black pepper
- Salt to taste
- 2 green onions, chopped (for garnish)
- 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 dish takes about 15 minutes of preparation and browning the beef, plus 1.5 to 2 hours for simmering the stew until the beef is tender. Meanwhile, the rice cooks in about 15–20 minutes. Overall, plan about 2 to 2.5 hours to enjoy this delicious meal!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, rinse the beef pieces under cold water and pat them dry with a clean towel. Season the pieces with salt, black pepper, allspice, and paprika. Next, heat the vegetable oil in a large pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot, and brown it evenly on all sides. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and minced garlic. Cook for about 3 to 4 minutes until they become soft and fragrant. Then, stir in the chopped bell pepper, carrots, and tomatoes. Let them cook together for another 5 minutes to soften and mix the flavors.
3. Add Tomato Paste and Simmer the Stew:
Stir in the tomato paste, mixing it well with the vegetables. Return the browned beef to the pot. Pour in the beef broth or water, add the thyme sprigs, and place the whole Scotch bonnet pepper(s) in the stew. Bring everything to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 1.5 to 2 hours, stirring occasionally. If the stew thickens too much, you can add a little water to reach your desired consistency.
4. Cook the Rice:
While the stew is simmering, 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, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the water is absorbed and the rice is tender and fluffy.
5. Final Touches and Serving:
About 15 minutes before the stew finishes cooking, taste it and adjust salt and other seasonings as needed. If you prefer less heat, carefully remove the Scotch bonnet pepper(s) now. To serve, scoop a mound of rice onto each plate and ladle the flavorful beef stew alongside it. Garnish with chopped green onions, fresh parsley or cilantro, and a few tomato slices for a fresh touch.
Enjoy your comforting and hearty 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 refrigerator overnight before cooking. This helps it brown properly and cook evenly in the stew.
How Can I Reduce the Heat from Scotch Bonnet Peppers?
If you’re sensitive to spicy food, remove the Scotch bonnet peppers whole from the stew before serving to keep a milder flavor. Avoid breaking or cutting them to minimize heat.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
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 in the microwave, adding a splash of water or broth if the stew has thickened too much.
