I am a fan of Jamaican style jerk flavours and with the cooler weather rolling in I was thinking that a nice hearty stew using those flavours would be perfect! Some of the predominant flavours in Jamaican jerk dishes are the allspice, thyme, cinnamon, and citrus along with the spicy heat from the scotch bonnet peppers! This stew starts out with some stewing beef such as chuck, round or brisket (such as Ontario Corn Fed Beef) which is browned in the pan to build up flavour. Up next are some vegetables including onions, potatoes and carrots followed by the seasonings with an extra hit of umami flavour in the form of soy sauce Worcestershire sauce! I like to throw some peas in near the end for some colour along with the green onions. Don’t let the long list of ingredients scare you off this recipe, it’s so easy to make and it really only require about 30 minutes of active time where the rest is just unattended simmering time! This tasty Jamaican style jerk beef stew with it’s melt in your mouth tender beef is the perfect comfort food for any occasion!
Serve this jerk beef stew over beans and rice cooked in coconut milk!
I like a side of a simple Caribbean style banana and pineapple salsa with candied jalapenos, lime juice and green onions!
The Ontario Corn Fed Beef program is designed to consistently produce great tasting, tender and juicy beef with a quality assurance program to ensure that all beef under the brand meets the programs standards.
Jamaican Style Jerk Beef Stew
Slow cooked Jamaican style, melt in your mouth, jerk beef stew that is just packed with flavour!
ingredients
- 1 tablespoon oil
- 1 pound Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
- 1 onion, sliced
- 2 cloves garlic
- 1 tablespoon ginger, grated
- 1+ scotch bonnet pepper (or habanero pepper)
- 2 cups beef broth
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1/2 orange, juice and zest
- 1 lime, juice and zest (or 2 tablespoons cider vinegar)
- 2 tablespoons soy sauce (or tamari)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon thyme, chopped (or 2 teaspoons dried thyme)
- 1 tablespoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- 1 cup peas
- green onions to taste, sliced
directions
- Heat the oil in a large sauce pan over medium-high heat, add the beef and brown on all sides before setting aside.
- Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, ginger and pepper(s) and cooking until fragrant, about a minute.
- Add the beef broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon as the broth sizzles in the hot pan.
- Add the beef, potatoes, carrots, orange juice, lime juice, soy sauce, Worcestershire sauce, brown sugar, thyme, allspice, cinnamon and nutmeg and either reduce and simmer cover until the beef is tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
- Season with salt and pepper to taste add the peas and enjoy garnished with green onions!
Option: Add a splash (or two) of dark rum.
Tip: Serve with rice cooked in coconut milk instead of water! Add beans to the rice!
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Wow this looks good Kevin!!!! Perfect for these stormy nights!
Those flavor combos sound great!
Looks amazing! Is there any way to cheat a little and use jerk seasoning? And which ingredients would you leave out?
So much flavor in this! delicious!
This stew looks AMAZING!
This would be a big hit in my house!
Anonymous: You could leave out the thyme, allspice, cinnamon, nutmeg and see about the need for the scotch bonnet pepper. Enjoy!
This looks wonderful and I am definitely going to make it! Could this be frozen though?
Carol Jones: Yes, this can be frozen! Enjoy!
This is my goto beef jerk but I leave the orange juice out and use lemon juice. I don’t use potato and serve with rice or mash. I pressure pot cook it for 30 mins then slow cook for a further 30 mins. Delicious if eaten the next day, the fruit from the scotch bonnet really comes out. I also freeze batches which reheats well.
Loved it, Kevin, but the “peed potato” got me!! I can’t imagine a potato gettin’ through that sphincter, ’cause a kidney stone hurts enough! LOL Seriously, though, thanks for a tasty change of pace from the usual beef stew!
LOL! Thanks!
Not a fan, too sweet, too hot, too many ingredients and spices.
Jerk chicken is great, this is good but far grom great.
Even good old American stew is much better than this I find.
Five Stars from me!! My Husband loves this!! I also serve it with grilled pineapple or just regular pineapple on the side.
Hi so a few questions, moving to step 2, we take the meat out the skillet then add the stuff from step 2 correct? And at step 4 we are now adding it to the slow cooker correct? I made this once before on Mother’s Day (and it was great by the way)but I don’t remember being this confused lol thanks
Set the beef aside after cooking it and then cook the onions by themselves at the start of step 2. If you are using a slow cooker then transfer everything to the slow cooker in step 4, otherwise you could simmer everything in the same pot on the stovetop. Enjoy!
This might taste good but the name is misleading and does not represent authentic Jamaican beef jerk. You can’t lay jerk on stew. Either it’s calked beef jerk or it’s called beef stew.
Sorry for the typo
Excellent and delicious recipe
Thanks
is the Ontario corn fed beef GMO free?