Caribbean · Dinner
Jamaican Beef and Bean Stew
Slow-simmered Jamaican beef stew with beans, thyme, and rich savory gravy.
$
20 minsPrep
120 minsCook
140 minsTotal
ComplexLevel
Nutrition per serving
760Calories
52gProtein
42gFat
38gCarbs
5gSugar
7gFiber
950mgSodium
135mgChol
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Instructions
1
Prep
Cut 400g beef chuck into chunks. Soak 1/2 cup kidney beans overnight. Chop 1 onion, mince 1 garlic clove. Season beef with 1.5 tsp browning sauce, salt, black pepper, 0.5 tsp thyme, and 0.5 tsp allspice. Marinate 1 hour.
2
Sear
Heat 1.5 tsp olive oil in a medium heavy pot over medium-high heat. Brown beef 4–5 minutes until deeply caramelized. Set aside.
3
Saute
Add chopped onion and minced garlic to the same pot over medium heat. Cook 3–4 minutes until softened and fragrant.
4
Build
Return browned beef to pot. Add soaked kidney beans, whole scotch bonnet pepper, and 1.5 cups water. Bring to a boil over high heat.
5
Simmer
Reduce heat to low, cover, and simmer 1.5–2 hours until beef is fork-tender and beans are fully cooked through.
6
Finish and plate
Remove scotch bonnet pepper, adjust seasoning with salt and black pepper to taste, and serve the stew hot in bowls with crusty bread or rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef chuck
- 120ml (1/2 cup) red kidney beans
- 1 onion
- 1 garlic clove
- 0.5 tsp dried thyme
- 0.5 tsp allspice
- 1 scotch bonnet pepper
- 1.5 tsp browning sauce
- 1.5 tsp olive oil
- 360ml (1.5 cup) water
- salt
- black pepper