Slow cooker Jamaican Beef Stew

Every element here is highlighted with Jamaican seasonings, including scotch bonnet for some heat, allspice (pimento), carrots for sweet notes, garlic, ginger,  and, of course, thyme to round out the bold flavors.

Plus, no need to use your busy schedules as an excuse not to cook at home since the slow cooker does all the work while you rush off to work. Just set it and forget it for hours! Start the stew in the morning, and an effortless dinner is ready when you get home.

Along with convenience, using a slow cooker offers many other benefits. For starters, they transform inexpensive cuts of beef into fall-apart tender meat. Additionally, all the spices have time to fully absorb for more robust flavors. Another plus is that low heat destroys fewer nutrients.

So, let’s gather the ingredients and try this super easy beef stew recipe. When it’s ready, sit down and savor.

How to Slow Cook Jamaican Beef Stew

• Season stew beef with salt and pepper thoroughly.
• Heat the oil in an oven-safe Dutch oven or pan over medium heat. Add stew beef and sear for 2-3 minutes per side (flipping once) until beef browns. Do not overcrowd the pan. Cook in batches if necessary. Then, add the seared beef to the slow cooker.
• Saute – Add onions, green onions, garlic, ginger, thyme, allspice, bell pepper, bay leaf, scotch bonnet or hot sauce, and smoked paprika to the skillet. Stir for 2-3 minutes until the onions are translucent.
• Add tomato paste and bouillon. Stir for another minute, add water or broth to the skillet, and scrape the sides down. Bring to a boil, remove from heat, and pour it all into the slow cooker.
• Assemble – Toss carrots and potatoes into the slow cooker and add salt and pepper according to preference.
• Cook – Cover and cook on high for 3-4 hours or low for 6-7 hours.
• Serve – Remove and serve with fresh bread. Enjoy!

It will surely be one of your favorite suppers, and the leftovers are even better.

Recipe Tips and Notes

1. To make this completely paleo, leave out white potatoes and go with sweet potatoes instead. Or better yet, use plantains. Be sure to cut them in big chunks so they do not get all mushy when done
2. Same with the carrots and other vegetables. I didn’t have enough potatoes, so I also included green plantains. Ripe plantains are too sweet and soft to work well
3. Don’t waste your money on expensive cuts of meat. Go with the tougher and cheaper cuts, like chuck, leg shanks, and bottom round. They benefit from long hours of cooking as the collagen breaks down for fork-tender and flavorful beef.
4. Browning and sautéing the stew ingredients first yields maximum flavor. But feel free to omit this step if you don’t have time. It will still be great.
5. For extra flavor enhancement, add a tablespoon of brown sugar.