Slow cooker Jamaican Beef Stew -Rich and exciting, beautifully tender cooked low and slow for hours! One pot meal Loaded with vegetables ! Warm, comforting and hearty.
This slow cooker Jamaican beef stew will have you doing the happy dance.And get out your cool moves. It sure does that for me. Doing the dance with a spoon in my mouth. Boy oh Boy what can I say…
Melding Jamaican flavors in one pot infused with beef and vegetables yields an OUTSTANDING result. The stew is so hearty, comforting and oh so delicious.Yes, I use that word too often but it is.
We have all had beef stew-right? Any good beef stew has tender beef and root vegetables cooked in liquid to form a gravy but all those elements are taken to new heights with this recipe. And you still get your gravy without flour.
Every element here is highlighted with Jamaican seasonings including scotch bonnet for some heat, allspice, (pimento), carrots for some sweet notes , garlic, ginger and of course some thyme to round out the bold flavors.
For many, making delicious food at home is too much of a task due to busy schedules but since this recipe uses a slow cooker, all you have to do is set it and forget it for hours. This means you start the stew in the morning and dinner will be ready for you when you get home minus the effort.
Along with convenience, there are quite a few benefits of using a slow cooker to make this Jamaican stew. For starters, slow cookers transform inexpensive cuts of beef into fall apart tender meat. Additionally, slow cooking promotes absorption of all the spices resulting in fuller, more robust flavors with more depth. As a plus, cooking foods on low heat for an extended time destroys fewer nutrients.
Gather all the ingredients and give this recipe a try. When it is ready, just sit down and savor the stew.
It is sure to be one of your favorite suppers and the leftovers are even better.
Enjoy!!!
Tips and Notes for Making Stew Beef
- 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. Same with the carrots and other vegetables. Didn’t have enough potatoes so I include un-ripe or green plantains as well. Ripe plantains do not work well here
- Don’t waste your money on expensive cuts of meat. Go with the tougher and cheaper cuts of like chuck, leg shanks, bottom round. It benefits from long hours of cooking- collagen breaks down leaving the meat fork tender and infused with the flavors from the stew. Can’t be beat.
- As always 10 minutes of browning and sautéing beef, vegetables and spices yields maximum amount of flavor. You don’t have to but it is advisable. Yields maximum amount of flavor.
- If you want to get an extra touch of sweetness then add 1 Tablespoon of brown sugar.
Slow Cooker Jamaican Beef Stew
Ingredients
- 2 pounds stew beef (cut in small chunks)
- ¼ cup canola oil
- 1 medium onion, diced
- 2-3 green onions, diced
- 1 tablespoon garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon fresh thyme
- 1 teaspoon allspice
- 1 small bell pepper, diced
- 2 bay leaves
- Scotch bonnet pepper (or 1 teaspoon hot sauce)
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 teaspoon bouillon powder, beef, chicken, or vegetable (optional, adjust to taste)
- 2 cups broth (or water) more as needed
- 2-3 large carrots, cut in large chunks
- 2-3 pounds potatoes, cut in large chunks
- 2-3 tablespoons parsley, optional
- Salt and pepper to taste
Instructions
- Season stew beef with salt and pepper to thoroughly cover all sides.
- Heat the oil in an oven-safe Dutch oven or pan over medium heat. Add stew beef and brown well, turning once, 2-3 minutes per side, until beef browns up. Do not overcrowd the pan. Cook in batches, if necessary. Add beef to the slow cooker.
- 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, then add water or broth to the skillet and scrape all sides. Bring to a boil, remove, and pour into the slow cooker.
- Toss carrots and potatoes into the slow cooker and add salt and pepper according to preference.
- Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Remove and serve with bread. Enjoy!
Tips & Notes:
- To make this 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. Same with the carrots and other vegetables. Didn’t have enough potatoes, so I include unripe or green plantains as well. Ripe plantains do not work well here.
- Don’t waste your money on expensive cuts of meat. Go with the tougher and cheaper cuts of like chuck, leg shanks, and bottom round. It benefits from long hours of cooking- collagen breaks down, leaving the meat fork tender and infused with the flavors from the stew. It can’t be beat.
- As always, 10 minutes of browning and sautéing beef, vegetables, and spices yields the maximum amount of flavor. You don’t have to but it is advisable.
- If you want to get an extra touch of sweetness, then add 1 tablespoon of brown sugar.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Todd says
OMG that was awesome! what a hit! I learned a few things I will alter next endeavour. 1) cut the meat into slightly smaller chunks, personal preference 2) brown it a bit faster and darker 3) mix the meat, potatoes, carrots together in the crock pot together before I add on the “soup” mixture, and possible add chunks of onion 3) for my shape of 6 quart crock pot it takes exactly 3 cups of stock,water,liquid tops it up perfectly 4) remove the habanero, scotch bonnet pepper before serving, my husband ate it whole thinking it was a piece of potato and was in pain for 10 minutes!
Todd says
Do you leave the scotch bonnet whole? Maybe cut the top off to let the flavors escape? It might be even good chopped up!
ImmaculateBites says
Yes, I usually do. I have a kid at home and he would starve , if it’s spicy. So I leave it whole; I get the flavor but not the heat. If you are a heat seeker by all means chop it up.
Todd says
I meant for that to be 5 star rating btw. so, even if you leave the top intact you get that smokey scotch bonnet flavor? That’s good because I’m having company and while I could take it they probably couldn’t! I am making this today btw. have a great weekend
Chris says
This is my first time on your blog and the first recipe i made. This was beyond good; i dont have a slow cooker so i cooked mine on the stove top. The meat was sooooo tender!!! On to the recipe!lol
Chris says
Typo next recipe!
ImmaculateBites says
AWESOME!!! Thanks for letting me know.
Czarina says
Hi! I want to try this recipe but can I omit the scotch bonnet? My kids will be eating this as well.
ImmaculateBites says
Hi Czarina! You sure can.
Czarina says
Thank you 🙂 looking forward to making this dish!
Leeroy says
I’ve just prepped this now ready to fry up and throw in the slow cooker in the morning. Not sure about your prep time of 15 minutes, took me an hour just to peel, chop and mince everything up as per the instructions but I sure can’t wait to taste it. I did the rice and peas last week in the rice cooker and despite my reservations it came out fabulous, lovely and moist. I had it with a Caribbean curry from another slow cooker cook book and it worked out well together. I’ve gone slow cooker crazy at the moment and I love Caribbean food so I’ll be trying out your other recipes in due course!
ImmaculateBites says
Hi Leeroy,
I hope the extra time spent on chopping and prep made up for the taste.Thanks for not only giving my recipes a try but also taking the time to share your thoughts with us. Happy Cooking!!!
Oluwakemi says
So yummy! Very easy to make and very easy to find ingredients. I didn’t have chicken broth, but I ended up using vegetable broth instead and the flavors came together quite nicely. I will definitely be trying this recipe again.
ImmaculateBites says
YES!!! Glad it worked out well for you. Thanks for the feedback.
Didina Gnagnide Angorinie says
I don’t have a slow cooker alas, but can I tell you one thing? Your photos of your meat dishes are THE BEST, I am a huuuge meat lover and every time I see your meat dishes I want to swim inside them. The cost of meat and the distance from the nearest butcher kinda hamper my meat consumption unfortunately, but one day I WILL make your pb meat soup…and by the way: I learned you can make meat “cubes” at home with the meat and vegetables of your choice and store them like a jam, they should last a long time if refrigerated. I will try when I can, and I will tell you back (as I see you are a cube lover like my granny was lol). These should be healthier and surely meatier than cubes which are almost vegan . Bye Didina
ImmaculateBites says
Yes, you know me well. I use a lot of cubes in my recipes. I like it – hubby doesn’t . I guess I got it from my granny. No Joke. Well, I mean it’s cultural and we use it a lot in our cooking.But now it’s a matter of preference. Can’t wait to hear how it homemade version turns out.
I wish you were closer and could send some of these to you. You really need to try it out. Happy Cooking .
Didina Gnagnide Angorinie says
Thank you, I would gladly take your stuff (mango lemonade!!) but I guess I will just cook it for myself until teleportation comes. Too bad my sis and dad are picky and don’t want new stuff in their plates . They don’t deserve me hahaha. Btw, my granny’s surname was Maggi!
Nullacia says
Did I read Cookbook??? Where? When? Can I pre-order like now?? Lol! Can’t wait!
ImmaculateBites says
You are too Sweet Girl. Always glad to hear from you.
Sylvieann says
Your photo sure looks delicious, and the recipe looks good too! Wish I had some right now! Thanks for sharing.
ImmaculateBites says
You can. This is tastes SO good. Hope you take time to make it.
Urban says
I’m actually seriously eating some Caribbean Stew right now, made with cheap Lamb Neckbone section and really good. This Beef Stew definitely looks great also. Got all the Flavors I like in my Caribbean Stew. I’d also throw in a handful of Cilantro for extra goodness. As my island grandma used to say, Good Food that sticks to ya Ribs!
For Stews like this and it don’t necessarily have to be Beef, you are most correct in just using “Cheap” cuts of meat or even bone section with meat on it. Allot of people don’t often notice but good cuts of meat for making good flavored stews are often dirt cheap at the store. Sometimes too it can be bone with meat or cartilage sections with meat that most people don’t often choose to buy but make great stews. However always love me some good Island Beef Stew though. Add in some dumplings and be in stew heaven.
ImmaculateBites says
That’s right! Dumplings would take this over the top. And it would definitely make it stew heaven. Thanks for taking the time to share your thoughts with us.
Andrea @ Cooking with Mamma C says
This looks so good! I love that it’s made in the slow cooker and that you don’t even need to add flour to thicken the gravy. I’d love to try it with plantains!
ImmaculateBites says
YES, to Plantains
Alicia says
Lol. I feel your pain when it comes to tech issues..It takes me hours to figure things out as well. I dont ear beef, but I made your blackened shrimp & pasta Saturday night. It was so freaking good. Its was resturant quality. I got so many props for that dish. Cant wait for your cookbook!
ImmaculateBites says
Hi Alicia! Thank you so much for taking the time to chime in. Appreciate you! Working on the Cookbook. Just need an extra push.
Brenda says
Can’t wait for the cookbook to come out. Just ran into your blog a week ago. Have tried two recipes so far and both have been great. Thanks Queen for sharing your gift. Much appreciated.
Love & light
ImmaculateBites says
My pleasure!! Thank you so much for taking the time to let me know. It really warms my heart.
All the best!!!
swayam says
oh!! I could totally do a bowl of this stew right now. Its just perfect for the weather we are having right now.. ad looks so so good. Root veggies + meat = perfection
Tina Dawson | Love is in my Tummy says
This reminds me of so many curries I grew up eating! So comforting, flavourful and reminiscent of so many things!
ImmaculateBites says
YEs, it is comforting!
Emma @ Supper in the Suburbs says
You know I actually know very little about Jamaican food. Your post was really insightful! I’ll be adding scotch bonnets to my next big shop 😀
ImmaculateBites says
Glad I could shed some light on Jamaican food.