120 minutes
A rich and flavorful stew made with tender beef, aromatic spices, and a touch of Caribbean heat, served over long-grain white rice.
tablespoons
Boneless Beef Stew Meat, cut into 1-inch cubes
0 lb
to taste
Black Pepper, freshly ground
to taste
White Onion, finely chopped
each
Carrots, peeled and cut into chunks
each
Habanero Chilies, seeded and minced
each
Garlic, minced
teaspoons
Rum
cups
Chicken Stock, homemade or store-bought
cups
teaspoons
teaspoons
teaspoons
sprigs
each
teaspoons
tablespoons
Diced Tomatoes, canned
0 oz
tablespoons
Steak Sauce
tablespoons
Scallions, chopped
cups
Long Grain White Rice, cooked
cups
1. Preheat Oven and Heat Olive Oil
Begin by preheating your oven to 300°F and adjusting the oven rack to the lower-middle position. While the oven heats up, grab a large Dutch oven and heat a tablespoon of olive oil over medium-high heat until it starts to smoke.
2. Brown the Beef
Season the beef cubes generously with kosher salt and freshly ground black pepper. Add the beef to the Dutch oven in a single layer and let it cook without moving it for about 6 minutes, or until it is well-browned on one side.
3. Add Onion and Carrots
Toss in the finely chopped onion and carrot chunks. Cook these vegetables with the beef for about 2 minutes, allowing the onions to soften slightly.
4. Add Chilies and Garlic
Add the minced habanero chilies and garlic to the pot, stirring them for about a minute until they release their aromatic flavors.
5. Deglaze with Rum
Pour in the rum and bring the mixture to a boil. Let it simmer for about 2 minutes, which helps to meld the flavors together.
6. Add Stock and Spices
Add the chicken stock, allspice, cinnamon, and hot pepper sauce. Stir everything together and bring it to a boil.
7. Add Herbs and Flavorings
Add the fresh thyme sprigs, bay leaves, brown sugar, red wine vinegar, diced tomatoes, soy sauce, and steak sauce. Stir everything together and bring it to a boil.
8. Cook the Stew
Cover the Dutch oven with its lid and transfer it to the preheated oven. Let the stew cook slowly in the oven for 1.5 hours. This slow cooking process will break down the collagen in the meat, making it tender and flavorful.
9. Finish the Stew
Once the stew is done, carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves. If the stew needs thickening, you can reduce it on the stovetop over medium heat until it reaches your desired consistency. Taste and adjust the seasoning if necessary.
10. Serve
Serve the Caribbean jerk beef stew over a bed of cooked long-grain white rice, garnished with chopped scallions. Enjoy the rich, spicy flavors that bring a taste of the Caribbean to your table.
Replace beef with chicken thighs or breasts, and adjust the cooking time accordingly as chicken cooks faster than beef.
Instead of serving with plain white rice, try coconut rice for a creamy, rich texture and flavor, or a wild rice blend for a nuttier, heartier base. You could even serve the stew over a bed of fried plantains for a truly Caribbean twist.
Infuse the stew with tropical flavor by substituting some or all of the cooking liquid with coconut milk.
While beef is the staple protein, consider using oxtail or goat for a more traditional island approach. For a lighter variation, you could use chicken thighs or even firm white fish, adjusting the cooking time accordingly.
Swap the beef for pork shoulder, which stands up well to slow cooking and takes on the jerk seasoning beautifully.
Sear the beef in batches to avoid crowding the pan and create a rich fond that adds complexity to the stew.
Opt for a cut that's well-suited for slow cooking, such as chuck roast, brisket, or short ribs.
Simmer the stew gently to allow flavors to meld and the meat to become fork-tender.
Marinate your beef with a homemade jerk seasoning blend overnight to tenderize the meat and infuse it with flavor.
Rinse rice until clear and cook with a ratio that ensures fluffy grains.
Comments (0)