Slow cooker Jamaican Beef Stew
Slow Cooker Jamaican Beef Stew is rich, exciting, and beautifully tender. Cooked low and slow for hours, this fantastic one-pot meal is loaded with vegetables! Warm, comforting, and hearty.
This slow cooker Jamaican beef stew recipe will have you doing the happy dance. So, break out your cool moves coz it sure does that for me. Dancing with a spoon in my mouth. Boy, oh boy, what can I say?
Infusing Jamaican flavors with beef and vegetables in one pot yields an OUTSTANDING result. This soul food stew is hearty, healthy, and oh-so delicious. Yes, I use that word way too often, but it is what it is.
We’ve all had beef stew, right? Any good beef stew enjoys tender beef and root vegetables cooked in a gravy. However, all those elements are taken to new heights with this recipe. And you get your gravy without any flour. Did I hear gluten-free?
Every element here is highlighted with Jamaican seasonings, including scotch bonnet for some heat, allspice (pimento), carrots for sweet notes, garlic, ginger, and, of course, thyme to round out the bold flavors.
Plus, no need to use your busy schedules as an excuse not to cook at home since the slow cooker does all the work while you rush off to work. Just set it and forget it for hours! Start the stew in the morning, and an effortless dinner is ready when you get home.
Along with convenience, using a slow cooker offers many other benefits. For starters, they transform inexpensive cuts of beef into fall-apart tender meat. Additionally, all the spices have time to fully absorb for more robust flavors. Another plus is that low heat destroys fewer nutrients.
So, let’s gather the ingredients and try this super easy beef stew recipe. When it’s ready, sit down and savor.
How to Slow Cook Jamaican Beef Stew
- Season stew beef with salt and pepper thoroughly.
- Heat the oil in an oven-safe Dutch oven or pan over medium heat. Add stew beef and sear for 2-3 minutes per side (flipping once) until beef browns. Do not overcrowd the pan. Cook in batches if necessary. Then, add the seared beef to the slow cooker.
- Saute – 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, and scrape the sides down. Bring to a boil, remove from heat, and pour it all into the slow cooker.
- Assemble – Toss carrots and potatoes into the slow cooker and add salt and pepper according to preference.
- Cook – Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Serve – Remove and serve with fresh bread. Enjoy!
It will surely be one of your favorite suppers, and the leftovers are even better.
Recipe Tips and Notes
- 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. I didn’t have enough potatoes, so I also included green plantains. Ripe plantains are too sweet and soft to work well
- Don’t waste your money on expensive cuts of meat. Go with the tougher and cheaper cuts, like chuck, leg shanks, and bottom round. They benefit from long hours of cooking as the collagen breaks down for fork-tender and flavorful beef.
- Browning and sautéing the stew ingredients first yields maximum flavor. But feel free to omit this step if you don’t have time. It will still be great.
- For extra flavor enhancement, add a tablespoon of brown sugar.
Slow Cooker Jamaican Beef Stew
Ingredients
- 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
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, 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!
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 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.
Use this recipe a lot, it’s lovely and easy.
Thank you.
I. Love. this. recipe! I’ve been making it for over a year and I’m still in awe by how delicious it is. Plus it’s fairly straight forward and a hearty meal. I could live off of this
This recipe was delicious. However, the instructions weren’t clear, as the ingredients including peppers, but didn’t tell them how to cut them up and it included ginger but didn’t tell us when to put it is the recipe (I added it with the onions).
Hi Emily! Thank you for bringing this to my attention. Recipe updated. Glad you loved the recipe :).
Would you please let me know what size of slow cooker I should use. Thank you for your help.
Hi Valerie! A 6 quarts slow cooker will work great. If you have a smaller slow cooker, feel free to halve the recipe! Happy cooking!
I would love to make this recipe, but can you tell me what size of crock pot I should use? Thank you.
Hello
This looks delish. Can this be made in a insta pot or pressure cooker?
It sure can. However, I don’t have exact cooking times.
Hi I have a 6.5l slow cooker will this recipe fill it or will I have to double or triple the recipe? I love to batch cook and freeze!
Hi Lauren,
This recipe would not fill a 6.5qt slow cooker. You should double it .
I’m picking up the ingredients for this Caribbean beef stew to make it tomorrow. Do you recommend marinating the beef overnight?
Marinating often allows the ingredients to seep deep into the beef, adding flavor.. and you know me I am so big on flavor. However you don’t need to. The recipe should turn out just right.Let me know AJ.
I loved the beef stew stew. I didn’t follow the recipe to a T leaving out the hot pepper and the parsley and I used better than bouillon instead of the cubes. It was so delicious and a big hit with my fiancé and my son. Thank you for sharing
I totally love caribbean and african food so i have tried this dish as it looks good.It is in the slow cooker now and will be ready in 3 1/2 hours.Will leave feedback on the outcome.Only used half a scotch bonnet because of the kids.I would pesonally use 3-4 but thats my taste.Thanks.
Hi Paul. Do let me know how it works out for you!
Thanks.Turned out great.Next time i will spice it a bit more but only for my taste.Everyone enjoyed it and i served it with rice and peas and fried dumplings.Thanks again and ready to try my next recipe on your site.Thanks again.
Loved it! The flavors are wonderful. May I use chicken instead of beef?ton
Hi Toni, Yes you may . Chicken works just as well,
I’m cooking for 10 people is it ok to leave out the potatoes and cook separately? My slow cooker won’t fit everything
The potatoes helps to thicken the sauce, throw in a few to achieve thickness .
Could I add gravy granules for thickness?
I am making this now while I was cooking it in the dutch oven before i put it in the crockpot I also added browning sauce and a green bell pepper onions garlic and everything you said to add and it is smelling and looking great!I really want to make that rice im going to do next maybe today looks delicious as well, I also want to try the goat stew I have always loved goat meat mmm mmm delicious!
Do let me know how it works out for you. Thanks for giving it a try.
Can I make this without a slow cooker? Just in a Dutch pot?
Yes, you can make this on the stovetop.
My stew wasn’t what I expected. I believe the ginger paired with beef wasn’t my favorite. However, the taste wasn’t bad it feels as if something is missing. Perhaps, O I went wrong somewhere.
Currently making this stew and im inlove with the broth. So yummy and flavorful. Cant wait to devour it tonight. Would it be fine if i add cornstarch to thicken the broth or its best to leave it as it is.
Thank you for this wonderful recipe =)
It’s a matter of preference . Either works just fine .
Hey could I use lamb instead?
You sure can.
Hi how are you ive tried a many of beef stew recipes and they never came out right however I just made yours today and it came out perfect thank you for sharing your recipes I will be adding this back to my list now at least once a month this was perfect and once again thanks hey do you have a recipe for Barbecue ribs and ham if so could you share it with us
Made this last night. I also added some yellow wax beans, and omitted the scotch bonnet – used just a little hot sauce instead. We all loved it! The taste of the ginger & allspice was really nice; I was looking for a stew recipe with a different flavor and this was it! I’m looking forward to eating it again for lunch 🙂 Thanks!
Hi Elizabeth! Thanks for taking the time to provide feedback! So glad to hear it worked out well for you. AND yes to having it for lunch- taste even better the next day.
Have been growing scotch bonnet this year because they look pretty in the greenhouse x looked this recipe up and thought ‘yum I will have to give that a go’ OMGits so delicious and homely. My boys came in from school and drifted to the kitchen asking what’s that lovely smell ‘ your dinner’ I replied. Georgeous x I did ad some green beans to this and it was good. Thanks for some enlightenment x
My pleasure! So glad to hear the boys enjoyed it too! Am so adding green beans next time I make . Thanks Tracy!