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Jamaican Beef Stew With Rice Recipe

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Jamaican beef stew recipe That Girl Cooks Healthy
Jamaican beef stew recipe That Girl Cooks Healthy from thatgirlcookshealthy.com

Description

Jamaican beef stew with rice is a hearty, flavorful dish that is perfect for a cozy dinner at home. The slow-cooked beef is tender and juicy, while the rice is infused with the rich flavors of the stew. This recipe is inspired by the traditional Jamaican dish, but with a few tweaks to make it more accessible and easy to prepare.

Prep Time

The prep time for this recipe is about 20 minutes. You will need to chop and prepare the vegetables, and brown the beef before adding it to the stew pot.

Cook Time

The cook time for this recipe is about 3-4 hours. This allows the beef to become tender and the flavors to develop fully.

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups beef broth
  • 3 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 cup rice
  • 2 cups water

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the oil in a large pot or Dutch oven over medium-high heat.
  2. Add the beef and cook until browned on all sides, about 5 minutes.
  3. Remove the beef from the pot and set aside.
  4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
  5. Add the tomato paste, curry powder, thyme, allspice, salt, and black pepper to the pot and cook for 1 minute.
  6. Gradually stir in the beef broth, scraping up any browned bits from the bottom of the pot.
  7. Add the beef back to the pot and bring to a simmer.
  8. Cover the pot and cook for 2 hours, stirring occasionally.
  9. Add the carrots, potatoes, and red bell pepper to the pot and cook for an additional hour, or until the vegetables are tender and the beef is very tender.
  10. While the stew is cooking, prepare the rice by combining the rice and water in a pot and bringing to a boil. Reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
  11. Serve the stew over the rice and enjoy!

Notes

For a spicier stew, you can add a diced jalapeno or scotch bonnet pepper to the pot. Be sure to remove the seeds and membranes to reduce the heat. You can also add other vegetables, such as sweet potatoes, yams or spinach to the stew to make it more colorful and nutritious.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 410
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Cholesterol: 96mg
  • Sodium: 876mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 36g

Recipe Tips

To save time, you can use pre-cut stew beef instead of cutting your own. You can also use a slow cooker instead of a Dutch oven, but be sure to sear the beef before adding it to the slow cooker. Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Simply reheat in the microwave or on the stove for a quick and easy meal.

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