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
Scale
- 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