Jamaican Beef Stew With Rice Recipe

Name: Jamaican Beef Stew With Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes; Kosher salt and freshly ground black pepper; 1 medium white onion, finely chopped; 4 carrots, peeled and cut into chunks; 2 habanero chilies, seeded and minced; 2 medium cloves garlic, minced (about 2 teaspoons); 1/4 cup rum; 2 cups homemade or store-bought low-sodium chicken stock; 1/2 teaspoon allspice; 1/4 teaspoon cinnamon; 1 teaspoon hot pepper sauce; 4 sprigs fresh thyme; 2 bay leaves; 1 teaspoon brown sugar; 1 tablespoon red wine vinegar; 1 (14.5-ounce) can diced tomatoes, preferably fire roasted; 1 tablespoon soy sauce; 1 1/2 tablespoons steak sauce, such as A-1; 1/2 cup chopped scallions; 2 cups cooked long-grain white rice

Servings: persons

1 tablespoon olive oil
2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes
Kosher salt and freshly ground black pepper
1 medium white onion, finely chopped
4 carrots, peeled and cut into chunks
2 habanero chilies, seeded and minced
2 medium cloves garlic, minced (about 2 teaspoons)
1/4 cup rum
2 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon hot pepper sauce
4 sprigs fresh thyme
2 bay leaves
1 teaspoon brown sugar
1 tablespoon red wine vinegar
1 (14.5-ounce) can diced tomatoes, preferably fire roasted
1 tablespoon soy sauce
1 1/2 tablespoons steak sauce, such as A-1
1/2 cup chopped scallions
2 cups cooked long-grain white rice

1
Adjust oven rack to lower-middle position and preheat oven to 300u00b0F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add habaneros, garlic and rum. Bring to a boil and simmer for 2 minutes before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce.
2
Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.
3
When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice.

1415

kcal

Calories

Fat

102

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes, Kosher salt and freshly ground black pepper, 1 medium white onion, finely chopped, and more.

Yes, Jamaican Beef Stew With Rice Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!