Jamaican Beef Stew

Jamaican Beef Stew

This Jamaican inspired beef stew is an exotic take on the classic hearty stew your used to. This version is full of aromatic spices and a hint of heat for a stick to your ribs meal! 

Jamaican Beef Stew

Jamaican Beef Stew Ingredients: 

  • 1 tbsp ghee 
  • 1 1/2 lbs. cubed beef stew meat
  • 1 cup chopped white onion
  • 1 cup sliced/peeled carrots 
  • 1 cup chopped bell pepper 
  • 1 tsp minced garlic 
  • 1 (15 oz) can fire-roasted tomatoes with chiles 
  • 3 cups beef stock
  • 1 tsp coconut sugar
  • 2 tbsp hot sauce 
  • 1/2 tsp allspice  
  • 1/4 tsp cinnamon
  • 2 tbsp coconut aminos 
  • 2 bay leaves 
  • 1/2 tsp sea salt 
  • 1/3 cup chopped green onion 
  • 1 1/2 cups dry long-grain white rice

Jamaican Beef Stew

Jamaican Beef Stew

Jamaican Beef Stew

 

Jamaican Beef Stew

Jamaican Beef Stew

This Jamaican inspired beef stew is an exotic take on the classic hearty stew you're used to. This version is full of aromatic spices and a hint of heat for a stick to your ribs meal!
Prep Time: 10 minutes
Cook Time: 2 hours 12 minutes
Total Time: 2 hours 22 minutes
Course: dinner, Lunch, Main Course
Cuisine: jamaican
Keyword: dinner, gluten free, lunch, Meal Prep, soup, stew
Servings: 4 meals
Calories: 579kcal

Equipment

  • Crockpot

Ingredients

  • 1 tbsp ghee
  • 1 1/2 lbs. cubed beef stew meat
  • 1 cup chopped white onion
  • 1 cup sliced/peeled carrots
  • 1 cup chopped bell pepper
  • 1 tsp minced garlic
  • 15 ounces canned fire roasted tomatoes with chiles
  • 3 cups beef stock
  • 1 tsp coconut sugar
  • 2 tbsp hot sauce
  • 1/2 tsp allspice
  • 1/4 tsp cinnamon
  • 2 tbsp coconut aminos
  • 2 bay leaves
  • 1/2 tsp sea salt
  • 1/3 cup chopped green onion
  • 1 1/2 cups dry long grain white rice

Instructions

  • Heat ghee over medium-high heat in a 5 quart Dutch oven for 2 minutes. Blot steak dry with paper towel and add to hot Dutch oven. Sear steak for 5 minutes, stirring occasionally for even browning. Add carrots, onion, bell pepper and garlic to pot and continue to cook 5 minutes longer.
  • Stir in allspice, cinnamon and coconut sugar to coat meat and vegetables. Stir in tomatoes, beef stock, coconut aminos, hot sauce, sea salt and bay leaves. Bring to a boil and reduce heat to medium. Cover with the lid slightly cracked and cook for 2 hours or until beef is fork tender. Discard bay leaves.
  • Cook rice according to package directions. Add 1 cup of rice to 4 black MPOF containers. Top with 1 ½ ladles of stew. Garnish with green onions. Allow to cool for 10 minutes before covering and refrigerating.

Nutrition

Calories: 579kcal | Carbohydrates: 67.5g | Protein: 45.8g | Fat: 12.8g | Fiber: 3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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