Jamaican Beef Stew with Rice is a hearty and flavorful dish that brings together tender chunks of beef slow-cooked with bold spices, sweet bell peppers, and a rich, savory sauce. Served over fluffy white rice, it’s the kind of meal that warms you up from the inside out on any day. The blend of allspice, thyme, and Scotch bonnet pepper gives it that unmistakable Jamaican kick without being too spicy.
I love making this stew because it’s so comforting and easy to prepare ahead of time—perfect for busy weeknights or weekend dinners when you want something filling but fuss-free. One of my favorite tips is to let the beef stew sit overnight; the flavors really come together and taste even better the next day. Plus, it fills your home with the most amazing aroma that everyone will be excited about.
When I serve this stew, I like to add a side of steamed veggies or a simple salad to keep things fresh and balanced. It’s a dish that always brings people around the table with big smiles and happy stomachs. If you’re new to Jamaican food, this stew is a great place to start—it’s welcoming, delicious, and feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck or brisket for tender, flavorful results. If you want a leaner option, try sirloin, but note it may be less tender after long cooking.
Scotch Bonnet Pepper: This adds authentic Jamaican heat. If unavailable, substitute with habanero or a small chili pepper. Keep it whole to control spiciness, removing later.
Allspice & Thyme: These are essential for that Jamaican flavor. Dried thyme works fine, but fresh thyme adds a brighter taste.
Soy Sauce: Adds depth and color to the stew. You can use tamari for gluten-free, or coconut aminos for a soy-free alternative.
Rice: Plain white rice is traditional and simple. Jasmine rice adds a subtle fragrance if you want a slight twist.
How Do You Make the Beef Tender and Stew Rich?
The key is browning the beef well and slow simmering. Here’s how:
- Dry the beef chunks before seasoning—this helps create a good sear.
- Brown the beef in small batches in hot oil. Don’t crowd the pan so the meat caramelizes instead of steams.
- After adding liquid, cook gently at a low simmer. Avoid boiling aggressively, which can make beef tough.
- Simmer for 1.5 to 2 hours until beef is tender and the sauce thickens naturally.
- Remove the whole Scotch bonnet pepper before serving to keep heat balanced.
Patience here makes all the difference and results in rich flavor and melt-in-your-mouth beef.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I like it because it heats evenly and can go from stove to simmering stage without fuss.
- Sharp knife and cutting board – makes chopping vegetables easy and safe.
- Measuring spoons and cups – helps keep the ingredients balanced.
- Stirring spoon or spatula – for mixing and scraping the bottom as the stew simmers.
- Medium saucepan – to cook the rice while the stew simmers on the side.
- Fine mesh strainer – useful for rinsing rice clean before cooking.
Flavor Variations & Add-Ins
- Swap beef for chicken thighs for a lighter, quicker version.
- Add diced potatoes or sweet potatoes to make the stew more hearty and filling.
- Use coconut milk instead of water for a creamier, tropical twist.
- Mix in chopped okra or callaloo for extra veggies and texture.
Jamaican Beef Stew With Rice
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and cut into chunks
- 1 red bell pepper, sliced
- 2 medium tomatoes, chopped
- 2 stalks celery, chopped
- 2 cups beef broth or water
- 1 tbsp tomato paste
- 1 Scotch bonnet pepper, whole (optional for heat)
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 2 tsp allspice (pimento berries ground)
- 1 tbsp soy sauce (for color and umami)
- Salt and black pepper to taste
- 1/4 cup fresh parsley or cilantro, chopped (plus extra for garnish)
- 2 cups white rice
- 4 cups water or as per rice package instructions
Time Needed:
Preparing and cooking this dish takes about 15 minutes for prep and 1.5 to 2 hours for simmering the stew. Cooking the rice will take another 15-20 minutes, often done while the stew simmers, making the whole meal ready in around 2 hours.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Rinse and pat the beef chunks dry. Season them with salt, pepper, allspice, and half the thyme. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without crowding the pot until nicely seared on all sides. Remove and set aside.
2. Cook the Vegetables:
In the same pot, add chopped onions, garlic, and celery. Sauté until the onions are translucent and celery softens, about 4-5 minutes. Stir in tomato paste, chopped tomatoes, and soy sauce. Let it cook a few minutes to soften and blend flavors.
3. Combine Ingredients and Simmer:
Return the beef to the pot. Add beef broth or water, carrot chunks, red bell pepper slices, remaining thyme, and the whole Scotch bonnet pepper (you can pierce it gently to add less heat). Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beef is tender and the sauce thickens.
4. Cook the Rice:
About 20 minutes before the stew finishes, rinse the rice under cold water until clear. In a separate saucepan, bring 4 cups water to boil. Add rice and a pinch of salt, lower heat, cover, and simmer until tender and water is absorbed, about 15-20 minutes.
5. Final Touches and Serving:
Remove the Scotch bonnet pepper from the stew to control spice. Stir chopped fresh parsley or cilantro into the stew for a fresh burst of flavor. Serve the stew hot alongside or on top of the rice. Garnish with extra parsley for a vibrant look.
Enjoy your delicious, rich Jamaican beef stew with fluffy white rice — a warm, comforting meal full of island flavors!
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 it brown properly and cook evenly without becoming tough.
How Can I Adjust the Heat Level?
Keep the Scotch bonnet pepper whole and remove it before serving to add mild heat without overwhelming spice. For less heat, pierce it slightly or substitute with a milder chili pepper.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually deepen overnight. Store the stew in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.
What’s the Best Way to Store Leftovers?
Let the stew cool completely, then transfer into airtight containers and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat on the stove over low heat, stirring occasionally.
