There is something about Jamaican Stew Beef that is so outrageously divine. And as a foodie, I have to say that it is far better than any other cultural recipes for stew beef. Maybe it’s because of the Jamaican traditional history of certain spices or special ingredients. But then again, the flavorsome dishes have a whole lot of love stirred into them and a touch of magic.
There is something about Jamaican Stew Beef that is so outrageously divine. And as a foodie, I have to say that it is far better than any other cultural recipes for stew beef. Maybe it’s because of the Jamaican traditional history of certain spices or special ingredients. But then again, the flavorsome dishes have a whole lot of love stirred into them and a touch of magic.
How to make Jamaican brown stew beef?
Ingredients
- 1 tablespoon oil
- 1 tablespoon sugar or honey
- 1 ½ pounds beef top sirloin steak, cut into ¾ inch cubes
- 5 roma or plum tomatoes, chopped fine
- 2 celery stalks, cut into ½ inch slices
- 3 large carrots, cut into ½ inch slices
- 1 leek or 5 green onions, chopped
- 1 clove garlic, minced
- 1 cup beef broth
- 3-4 tablespoons soy sauce, to taste
- ¼ cup barbecue sauce, to taste
- 2 tablespoons steak sauce
- ¼ teaspoon ground allspice
- 1 teaspoon thyme
- Black pepper, to taste
- 1/8 teaspoon hot pepper sauce, to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Preparation
In a large pot or Dutch oven, heat oil over medium-high heat. Add sugar or honey and cook until lightly browned, about 1 minute. Add the beef to the pot. Brown the beef on all sides. That is all there is to Jamaican stew beef.
Add the chopped vegetables, allspice and thyme; brown the mixture lightly. Stir in beef broth, soy sauce, barbecue sauce, steak sauce, hot pepper sauce and black pepper. Bring the mixture to a boil. Lower heat; cover and simmer for about 1 to 1 ¼ hours or until the meat and vegetables are tender (not mushy).
In a small bowl, mix cornstarch and cold water until smooth. Add the cornstarch mixture to the stew. Bring the stew to a boil; cook and stir until thickened, about for 2 minutes.
Serve with dumplings, potatoes or rice, if desired.
Freezing: Jamaican stew beef (and dumplings) freeze well. Allow the dish to cool then pour into freezer containers that have airtight lids. Seal the lid well to prevent freezer burn. To use, partly thaw the Jamaican stew beef in the refrigerator. Overnight works best. Add the stew beef to a saucepan, cook over medium low heat until warmed. Make sure to stir occasionally. Add a little water if needed.
