Go Back
–+ servings
250ml bottle of Allspice Infused Olive Oil for meats and desserts
Garden Infuzions

Jamaican-Style Beef Stew Enhanced with Allspice Blend Olive Oil

Jamaican-Style Beef Stew Enhanced with Allspice Blend Olive Oil is a slow-braised Caribbean comfort classic featuring tender beef, Yukon gold potatoes, and carrots in a rich, glossy brown-stew sauce. Garden Infuzions Allspice Blend Olive Oil layers warm pimento, thyme, and garlic flavor into every bite for an authentic Jamaican Sunday-dinner main.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds Beef Chuck cut into 1 1/2-inch pieces
  • 3 tablespoons Allspice Blend Olive Oil divided, plus extra for drizzling
  • 2 tablespoons All-Purpose Flour for coating the beef
  • 1 large Yellow Onion diced
  • 1 medium Red Bell Pepper diced
  • 4 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated (or 1 teaspoon ground)
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Browning Sauce Grace or Kitchen Bouquet, optional but traditional
  • 2 sprigs Fresh Thyme or 1 teaspoon dried
  • 1/2 teaspoon Ground Allspice or 2 whole allspice berries, crushed
  • 1 whole Scotch Bonnet Pepper left whole and unpierced, or omit for a milder stew
  • 3 cups Beef Stock low-sodium preferred
  • 1 can Diced Tomatoes 14.5 ounces, with juices
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 pound Yukon Gold Potatoes cut into 1-inch chunks
  • 3 medium Carrots cut into 1-inch pieces
  • 1 teaspoon Kosher Salt or to taste
  • 1/2 teaspoon Black Pepper freshly ground
  • 2 tablespoons Scallions thinly sliced, for garnish
  • 3 cups Cooked White Rice for serving (or Jamaican rice and peas)

Method
 

Prep the Beef (5 minutes)
  1. Pat the beef chuck pieces dry with paper towels. Season all over with salt and black pepper, then toss with the flour until each piece is evenly coated. Shake off any excess flour.
Brown the Beef (10 minutes)
  1. Heat 2 tablespoons of the Allspice Blend Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. Working in two batches, add the beef in a single layer without crowding. Sear each side 2 to 3 minutes until deep mahogany brown. Transfer the browned beef to a plate and set aside.
Build the Aromatic Base (10 minutes)
  1. Reduce the heat to medium. Add the remaining tablespoon of Allspice Blend Olive Oil to the pot along with the diced onion and red bell pepper. Cook 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, ginger, tomato paste, browning sauce, thyme, and ground allspice. Cook 1 to 2 minutes, stirring constantly, until deeply fragrant and the tomato paste darkens slightly.
Simmer with the Beef (1 hour)
  1. Return the browned beef to the pot along with any accumulated juices from the plate.
  2. Pour in the beef stock, diced tomatoes with their juices, soy sauce, and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pot.
  3. Nestle the whole scotch bonnet pepper into the stew, keeping it completely intact so it does not release its full heat.
  4. Bring the stew to a gentle simmer, cover, reduce heat to low, and cook for 1 hour, stirring occasionally.
Add the Vegetables (30 minutes)
  1. Add the Yukon gold potatoes and carrots to the pot, stirring gently to submerge them in the sauce.
  2. Cover and continue simmering on low for another 25 to 30 minutes, or until the beef is fork-tender and the vegetables are cooked through.
  3. Carefully remove and discard the whole scotch bonnet pepper and the thyme sprigs.
Finish and Serve (5 minutes)
  1. Taste the stew and adjust the seasoning with additional salt and black pepper as needed.
  2. Ladle the stew over hot cooked white rice or Jamaican rice and peas. Drizzle a small amount of additional Allspice Blend Olive Oil over each serving for a bright, aromatic finish.
  3. Garnish with thinly sliced scallions and serve immediately.

Nutrition

Serving: 1.5cupsCalories: 485kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 105mgSodium: 890mgFiber: 4gSugar: 6g

Notes

Equipment needed: large Dutch oven or heavy-bottomed 6-quart pot with lid, wooden spoon, tongs, plate for browned beef, paper towels, and a ladle for serving. For a milder stew, skip the scotch bonnet pepper entirely. For extra heat, pierce the pepper once with a fork before adding. Browning sauce adds authentic Jamaican brown-stew color and depth but the stew still tastes excellent without it. This stew improves overnight, so leftovers reheat beautifully. For a slow cooker version, brown the beef and build the base on the stovetop as directed, then transfer everything to a slow cooker with the stock and cook on LOW for 7 to 8 hours, adding vegetables in the last 2 hours.

Tried this recipe?

Let us know how it was!