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Jamaican beef stew recipe is made with traditional Jamaican ingredients which make it spicy, rich, and flavorful. You can’t go wrong with this dish, whether it’s served with or without rice. BestLifeTips will reveal 2 alternatives for cooking and what best to eat with this savory stew.
Jamaican beef stew recipe slow cooker
Slow cooker Jamaican Beef Stew – Which is flavorful and rich, beautifully tender cooked low and slow for hours! Making tasty meals at home might be difficult for many people because to their busy schedules, but because this recipe uses a slow cooker, all you have to do is set it and forget it for hours. This means you can start the stew in the morning and have supper ready for you when you come home with less effort.
see more: Homemade Jamaican beef stew calories.
Aside from convenience, there are also several advantages to using a slow cooker to create this Jamaican stew. Slow cookers, for example, convert cheap cuts of beef into fall-apart tender meat. Slow cooking also enhances the absorption of all spices, resulting in deeper, more intense tastes with greater depth. Cooking meals on low heat for a lengthy period removes fewer nutrients.
- 2-3 pounds potatoes cut in large chunks
- 2-3 Large carrots cut in large chunks
- 2-3 Tablespoons parsley optional
- 2 pounds stew beef cut in small chunks
- 1 teaspoon all spice
- ¼ cup canola oil
- 2 bay leaves
- 2 teaspoons minced ginger
- 1 Tablespoon minced garlic
- 1 medium onion diced
- 1 small bell pepper, diced
- 2 Tablespoons tomato paste
- 1 Tablespoon fresh thyme
- Scotch bonnet pepper or 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 2 cups broth/water or more
- 2-3 Green Onions diced
- Salt and pepper to taste
- Season the stew meat on all sides with salt and pepper.
- In an oven-safe Dutch oven pan, heat the oil over medium heat. Brown the stew meat thoroughly, flipping once, for about 2 -3 minutes per side, or until the meat browned. Don’t overcrowd the pan. If necessary, cook in batches. Place the beef in the slow cooker.
- To the skillet, add onions, green onions, garlic, giner, thyme, all spice, bell pepper, and bay leaf; scotch bonnet pepper or hot sauce. Stir for 2-3 minutes, or until the onions are translucent.
- Combine tomato paste and bouillon in a mixing bowl.
- Stir for another minute, then scrape both sides of the skillet with water or broth.
Bring to a boil, then remove from the heat and pour into the slow cooker.
Jamaican beef stew recipe by instant pot
- 2 cups homemade beef or chicken broth (or low-sodium store-bought broth)
- 3 large carrots peeled and cut into 1-inch lengths (or ½ pound baby carrots)
- 14.5-ounce can diced tomatoes
- 1 teaspoon fine sea salt (if using homemade broth)
- ½ teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
- 3 pounds beef bottom round roast, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 Scotch Bonnet chile pepper (or habanero pepper), seeded and minced
- 2 tablespoons tomato paste
- 1 teaspoon ground allspice
- ½ teaspoon fine sea salt
- 1 tablespoon Pickapeppa sauce
Cornstarch slurry (optional)
- ¼ cup water
- 2 tablespoons cornstarch
- Hot pepper sauce (preferably Jamaican or Habanero based)
- Minced Green Onions
- White rice
- Sear the meat in three batches as follows: In the pressure cooker pot, heat the vegetable oil over medium heat (sauté mode in my Instant Pot) until it shimmers and just begins to smoke. While the saucepan is heating, season the beef cubes with 12 teaspoon black pepper and 1 teaspoon salt. Sear the steak in three batches, about 3 minutes each batch, until nicely browned on one side, and then transfer the seared steak to a bowl.
- After all of the meat has been browned, add the onion, garlic, scotch bonnet pepper, and tomato paste to the saucepan, along with the allspice and 12 teaspoon salt. Cook, scraping the bottom of the pot regularly to dislodge any browned chunks of beef, until the onions soften and the tomato paste darkens, about 5 minutes. Stir in the steak and any fluids in the bowl, then add the Pickappepa sauce and beef broth. Scrape the bottom of the pot one more time to ensure that nothing is stuck. Stir in the carrots, then top with the chopped tomatoes.
- Pressure Cook the stew for 15 minutes, then release the pressure normally: Cook at high pressure for 15 minutes in an electric pressure cooker or 12 minutes in a stovetop pressure cooker. Allow the pressure to naturally come down when the cooking time is finished, which should take around 25 minutes.
- Season, thicken, and serve as follows: Remove the cover from the pressure cooker. If not using store-bought broth, which is already salty, add a teaspoon of fine sea salt and 12 teaspoon of fresh ground black pepper. Stir the cornstarch slurry into the stew after whisking the water and cornstarch into a slurry. Serve with the appropriate accompaniments and enjoy!
Jamaican beef stew recipe with dumplings
Beef stew is a popular meal in many countries, and it may be prepared in a variety of ways, such as by adding various vegetables or spices to suit specific preferences. People normally use potatoes, carrots, and little dumplings known as spinners in my Jamaican Beef Stew. Butter beans can be used in place of the spinners. Here’s how we can make Jamaican beef stew with dumplings.
- 3 lbs. Beef Stew any cut of preference
- 4 cloves Garlic minced
- 2 stalks Scallion cut fine
- 3 sprigs Fresh Thyme Leaves
- 2 tsp. Seasoned Salt
- 2 tsp. Garlic Salt
- 1 Tbsp. Dark or Mushroom Soy Sauce
- 1/2 tsp. Sugar
- 1-2 Tbsp. Oil
- 2 medium Carrots peeled and cut in rounds
- 1 large Potato cut in 2″ chunks
- 1 medium Onion cut in horizontal slices
- 1/4 cup Ketchup
- 1 cup Flour
- 1/8 tsp. Salt
- 1/4 cup + 1/2 Tbsp. Water
- Cut the meat into medium-sized chunks. Season with all of the ingredients, including the sugar. Allow at least 2 hours or overnight to marinate.
- Heat a deep saucepan over medium-high heat, add the oil, wait a few seconds or one minute for it to heat up, then add the meat and swirl to brown for around 2 minutes. If using a pressure cooker, add a little water and cook for 20 minutes at high pressure. Check to see whether the meat is largely tender. If using a conventional pot, fill halfway with water and cook on high for 1 1/2 to 2 hours, or until meat is semi-tender. Continue to add water as required, but less as the dish almost cooked.
- To make the spinners, combine flour and salt in a mixing dish. Stir in the water with a spoon, then knead the dough with your hands, adding additional flour as required to keep the dough from sticking. Knead the dough for another 2 minutes. Pinch off approximately 2 tbsp. At a time and roll between both hands’ palms, making the ends pointed. Place something aside.
- Cut potatoes, carrots, and onions into small pieces.
- When the meat is almost done, add the carrots in the final 20 minutes, then the potatoes and spinners, along with the ketchup, in the last 15 minutes. In the last 5 minutes of cooking, add the onions. Season to taste once everything is done.
Jamaican beef stew recipe with sweet potatoes
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 (6-oz.) can tomato paste
- 1 (32-oz.) container beef broth
- 1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 pounds small sweet potatoes, peeled and cubed
- 2 sweet onions, cut into eighths
- 2 cups cubed butternut squash (about 1 lb.)
- 2 cups frozen whole kernel corn, thawed
- In a medium bowl, combine the meat, flour, curry powder, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper; transfer to a 6-quart slow cooker. Toss in the sweet potatoes and bell pepper with any residual flour mixture in the basin. Spread the sauce all over the meat. In a mixing bowl, combine the coconut milk and ginger; pour over the veggies.
- Cook for 7 hours on low in a covered slow cooker. Remove the top, mix thoroughly, and let aside for 10 minutes. Remove any excess fat from the top. Season with salt after adding the lime juice. Serve over rice with scallions on top and lime wedges on the side.
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It won’t take you a lot of time for a hearty beef stew for whole family. Hopefully, you will get at least a Jamaican beef stew recipe that suits you best. Give BestLifeTips a thumb up if you nailed it and return more often for cooking tips.