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Jamaican Style Jerk Beef Stew

[heart_this] · Oct 31, 2016 · 23 Comments

Jamaican Style Jerk Beef Stew

Slow cooked Jamaican style, melt in your mouth, jerk beef stew that is just packed with flavour!

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!

Jamaican Style Jerk Beef Stew
Serve this jerk beef stew over beans and rice cooked in coconut milk!

Jamaican Style Jerk Beef Stew
I like a side of a simple Caribbean style banana and pineapple salsa with candied jalapenos, lime juice and green onions!

Jamaican Style Jerk Beef Stew
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
Jamaican Style Jerk Beef Stew

Jamaican Style Jerk Beef Stew

Prep Time: 10 minutes Cook Time: 2 hours 20 minutes Total Time: 2 hours 30 minutes Servings: 6

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
  1. Heat the oil in a large sauce pan over medium-high heat, add the beef and brown on all sides before setting aside.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt and pepper to taste add the peas and enjoy garnished with green onions!
Option: For the slow cooker method you can skip steps 1-3 to save time but this will cut down on the flavour a bit.
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!
Nutrition Facts: Calories 289, Fat 7.8g (Saturated 2.3g, Trans 0), Cholesterol 68mg, Sodium 898mg, Carbs 26.2g (Fiber 5.3g, Sugars 7.8g), Protein 28.2g

Nutrition by: Nutritional facts powered by Edamam
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Disclaimer: This post was sponsored by Ontario Corn Fed Beef. All Opinions are my own.

Beef, Crockpot, Food, Gluten-free, Jamaican, Main Course, One-Pan, One-Pot, Recipe, Slow Cooker, Stew

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Reader Interactions

Comments

  1. Heather Christo says

    October 31, 2016 at 3:55 pm

    Wow this looks good Kevin!!!! Perfect for these stormy nights!

    Reply
  2. Maria Lichty says

    October 31, 2016 at 11:01 pm

    Those flavor combos sound great!

    Reply
  3. Anonymous says

    November 1, 2016 at 9:46 am

    Looks amazing! Is there any way to cheat a little and use jerk seasoning? And which ingredients would you leave out?

    Reply
  4. Julie | Table for Two says

    November 2, 2016 at 1:03 am

    So much flavor in this! delicious!

    Reply
  5. A SPICY PERSPECTIVE says

    November 2, 2016 at 12:55 pm

    This stew looks AMAZING!

    Reply
  6. naomi {@bakersroyale} says

    November 2, 2016 at 1:03 pm

    This would be a big hit in my house!

    Reply
  7. kevin says

    November 2, 2016 at 2:20 pm

    Anonymous: You could leave out the thyme, allspice, cinnamon, nutmeg and see about the need for the scotch bonnet pepper. Enjoy!

    Reply
  8. Carol Jones says

    November 12, 2016 at 8:53 am

    This looks wonderful and I am definitely going to make it! Could this be frozen though?

    Reply
  9. kevin says

    November 15, 2016 at 3:34 pm

    Carol Jones: Yes, this can be frozen! Enjoy!

    Reply
  10. Rick says

    March 19, 2019 at 6:33 am

    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.

    Reply
  11. Loren says

    December 5, 2019 at 7:09 pm

    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!

    Reply
    • kevin says

      December 6, 2019 at 9:30 am

      LOL! Thanks!

      Reply
  12. jacques Yves says

    March 20, 2020 at 8:08 pm

    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.

    Reply
  13. Carol Stanek says

    September 15, 2020 at 9:23 pm

    Five Stars from me!! My Husband loves this!! I also serve it with grilled pineapple or just regular pineapple on the side.

    Reply
  14. Ebyspice says

    December 25, 2020 at 8:43 am

    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

    Reply
    • kevin says

      December 29, 2020 at 9:48 am

      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!

      Reply
  15. Sapphire says

    November 12, 2021 at 3:42 am

    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.

    Reply
  16. Sapphire says

    November 12, 2021 at 3:44 am

    Sorry for the typo

    Reply
  17. Solinassy says

    December 24, 2021 at 4:45 pm

    Excellent and delicious recipe
    Thanks

    Reply

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