Slow Cooker Jamaican Beef Stew

Rich and exciting, beautifully tender, cooked low and slow for hours! This one-pot meal is loaded with vegetables, warm, comforting, and hearty.

Course Main

Cuisine Jamaican

Diet Gluten Free

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 440kcal

Author Imma

2 pounds (950g) stew beef (cut into small chunks)
¼ cup (60ml) canola oil
1 medium onion, diced
2-3 green onions, diced
1 tablespoon (15g) garlic, minced
2 teaspoons (10g) ginger, minced
1 tablespoon (2-3g) fresh thyme
1 teaspoon (2g) allspice
1 small bell pepper, diced
2 bay leaves
1 scotch bonnet pepper (or 1 teaspoon hot sauce)
1 teaspoon (2g) smoked paprika
2 tablespoons (30g) tomato paste
1 teaspoon (3-4g) bouillon powder, beef, chicken, or vegetable (optional, adjust to taste)
2 cups (475ml) broth (or water) more as needed
2-3 large carrots, cut into large chunks
2-3 pounds (900-1250g) potatoes, cut into large chunks
2-3 tablespoons (7-10g) parsley (optional)
salt and pepper to taste

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, add water or broth to the skillet to deglaze the pan, and scrape the bottom and 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.
Turn off the heat, and serve with bread. Enjoy!

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 mushy when done. Same with the carrots and other vegetables. I didn’t have enough potatoes, so I included 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, 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, 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.