This Caribbean-style beef stew is a hearty, richly seasoned dish made with tender chunks of beef, root vegetables, and a blend of island spices served with fluffy rice.
Why You’ll Love This Recipe
This stew is deeply comforting and full of bold Caribbean flavors. The tender beef and aromatic herbs simmered in a savory sauce create a fulfilling dish that warms you from the inside out.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef stew meat (such as chuck)
Salt
Black pepper
Paprika
Garlic
Onion
Scallions
Fresh thyme
Allspice
Ginger
Tomato paste
Beef broth
Yukon gold potatoes or baby potatoes
Bell peppers
Carrots
Oil
Bay leaves
Scotch bonnet (optional)
Long grain white rice (for serving)
directions
- Season beef with salt, pepper, paprika, and allspice.
- In a heavy pot, sear beef in oil until browned. Remove and set aside.
- In the same pot, sauté onions, garlic, ginger, and scallions.
- Stir in tomato paste and cook briefly.
- Return beef to the pot and add broth, thyme, and bay leaves.
- Simmer covered for 1.5 to 2 hours until beef is tender.
- Add potatoes, carrots, and bell peppers. Simmer until vegetables are soft and stew has thickened.
- Adjust seasoning. Serve hot over rice.
Servings and timing
Serves: 6
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes
Variations
• Add sweet potatoes or yams.
• Use coconut milk for a slightly creamy version.
• Omit scotch bonnet for a milder flavor.
storage/reheating
Store in the refrigerator up to 4 days. Reheat on the stovetop over medium-low heat. Can also be frozen for up to 2 months.
FAQs
What cut of beef is best for stew?
Chuck roast or stew beef is ideal due to its marbling and tenderness after slow cooking.
Can I cook this in a slow cooker?
Yes, cook on low for 8 hours or high for 4–5 hours.
Is this stew spicy?
It can be if you include scotch bonnet. Remove the seeds for less heat.
Can I use canned tomatoes?
Yes, but reduce the broth slightly to prevent thinning the stew.
Can I thicken the sauce more?
Yes, simmer uncovered near the end or mash a few potatoes into the sauce.
What sides pair well with it?
Steamed rice, plantains, or Caribbean-style dumplings.
Can I make it the day before?
Yes, the flavors improve overnight.
Can I use frozen vegetables?
Yes, though fresh provides better texture.
Is browning the meat necessary?
Yes, it builds flavor and creates depth in the stew.
Can I cook it in the oven?
Yes, use an oven-safe pot and bake at 325°F for about 2 hours.
Conclusion
Caribbean-Style Beef Stew is a richly seasoned, soul-warming meal that’s perfect for sharing. Serve it over rice for the ultimate comfort food experience
Print
Caribbean-Style Beef Stew with Rice
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Halal
Description
Caribbean-style beef stew with rice is a rich, slow-cooked dish featuring tender beef simmered in a bold, aromatic sauce made with Caribbean spices, herbs, and vegetables. Served over fluffy rice, it’s a hearty and flavorful meal.
Ingredients
- 2 lbs stewing beef, cut into cubes
- 1 tablespoon vinegar or lime juice (for cleaning beef)
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 scotch bonnet pepper, whole (optional)
- 2 green onions, chopped
- 1 bell pepper, chopped
- 2 carrots, chopped
- 2 tablespoons tomato paste
- 2 cups beef broth or water
- 1 teaspoon allspice
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 tablespoon browning sauce (optional, for color and depth)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons chopped parsley (optional)
- Cooked white rice, for serving
Instructions
- Clean beef with vinegar or lime juice, rinse, and pat dry. Season with salt, black pepper, allspice, and paprika. Let marinate for at least 30 minutes (optional).
- In a large pot or Dutch oven, heat oil over medium-high heat. Brown beef on all sides in batches, then set aside.
- In the same pot, sauté onion, garlic, bell pepper, green onions, and thyme until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Add diced tomatoes and cook another 2 minutes.
- Return beef to the pot. Pour in beef broth (or water), add scotch bonnet pepper (whole), and browning sauce if using. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce is thickened.
- Add carrots in the last 30 minutes of cooking. Adjust seasoning as needed.
- Remove scotch bonnet before serving. Garnish with chopped parsley and serve hot over white rice.
Notes
- Scotch bonnet adds heat—leave whole for mild flavor or chop for more spice.
- Use a pressure cooker to reduce cooking time to about 30–35 minutes.
- This stew tastes even better the next day as flavors develop.
- Serve with rice and peas or fried plantains for a complete Caribbean meal.
Nutrition
- Serving Size: 1 portion with rice
- Calories: 580
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
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