Jamaican Beef Stew

Jamaican Beef Stew

Beef Stew is a common dish in many countries and may be done in different variations such as adding different vegetables or spices to suit individual tastes. So, of course when we cook dishes in Jamaica, there is always a little twist in the ingredients or spices used to make our dishes qualified as “Jamaican”.  In my version of Jamaican Beef Stew, I usually add potatoes, carrots, and small dumplings which we call spinners. A substitute to adding the spinners can also be butter beans. If you are a spice lover, a little pepper goes well with this as well.

Ingredients for Jamaican Beef Stew

• Beef  – cut into small chunks. I prefer to use naval beef stew as it is tender but any cut will work.
• Garlic – minced
• Scallion – cut fine.
• Seasoned Salt
• Garlic Salt
• Thyme Leaves – fresh or dried
• Dark or Mushroom Soy Sauce
• Sugar
• Ketchup
• Flour – for spinners
• Salt – for spinners
• Water – for spinners
• Potatoes
• Carrots
• Onion

Preparation Steps for Jamaican Beef Stew

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1. First, cut up your beef and place in a large seasoning bowl.
2. Measure out all your seasonings and add to the meat except for the oil, carrots, potatoes, ketchup and spinners ingredients. Mix well to combine and cover to marinade at least 2 hours or overnight.
3. Cut up your vegetables and set aside.
4. Make your spinners dough and set aside.
5. When ready to cook, use a large deep pot or dutch pot ( a pot commonly cooked with by Jamaicans). Or personally, I prefer to start by using a pressure cooker if you have one.
6. Heat on medium-high heat, add oil. Add the beef when the oil is hot and stir for a few minutes to brown. If using a pressure cooker, add about 1-2 cups of water and when the pressuring sound starts, time it for about 20 minutes. Check to see if meat is mostly tender, no further pressuring is needed. If using a regular pot, more water may be used and cook on high heat for about 1-1/2 hours – 2 hours adding water as needed until when meat is mostly tender.
7. Start rolling and adding your spinners then the carrots and potatoes in the last 15 minutes of cooking. Add ketchup and onions in the last 5 minutes. You will want to have a moderate amount of gravy but not too watery so as you get close to the end only add small amounts of water at a time.

This is a nice one pot meal that serves well with rice, quinoa, or any side of choice. Leave me a comment and let me know your thoughts!

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Jamaican Beef Stew

Prep Time 15 minutes

Author Dianne

Ingredients

• 3 lbs. Beef Stew any cut of preference
• 4 cloves Garlic minced
• 2 stalks Scallion cut fine
• 3 sprigs Fresh Thyme Leaves
• 2 tsp. Seasoned Salt
• 2 tsp. Garlic Salt
• 1 Tbsp. Dark or Mushroom Soy Sauce
• 1/2 tsp. Sugar
• 1-2 Tbsp. Oil
• 2 medium Carrots peeled and cut in rounds
• 1 large Potato cut in 2" chunks
• Spinners recipie below
• 1 medium Onion cut in horizontal slices
• 1/4 cup Ketchup

Spinners

• 1 cup Flour
• 1/8 tsp. Salt
• 1/4 cup + 1/2 Tbsp. Water

Instructions

1. Cut beef in medium pieces. Season with all ingredients down to the sugar. Marinade at least 2 hours or overnight.

2. Heat deep pot on medium-high heat, add oil, wait a few seconds or 1 minute until hot, add beef, stir to brown for about 2 minutes. If using pressure cooker, add a little water and pressure for about 20 minutes. check if mostly tender. If using a regular pot, use enough water to cover meat and boil on high 1 1/2- 2 hours or until semi-tender. Continue adding water as needed but less when almost cooked.

3. Prepare spinners by combining flour & salt in a bowl. Add water, first stirring with a spoon and then start kneading with your hands using extra flour as needed so the dough is not sticky. Continue kneading around 2 minutes.Pinch off about 2 Tbsp. pieces at a time and roll in palm of both hands, making ends pointy. set aside.

4. Cut up potatoes, carrots, and onions

5. When meat is almost cooked, add carrots in the last 20 minutes, then potatoes & spinners in the last 15 minutes along with the ketchup. Add onions in the last 5 minutes. When finished, season to taste.