Jamaican Beef Stew with Dumplings
A hearty Jamaican beef stew simmered with seasonal root vegetables and aromatic spices, served alongside traditional boiled dumplings. This comforting dish showcases classic Caribbean flavors and embraces a slow-cooked technique perfect for a satisfying weeknight meal.
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Overview
This traditional Jamaican beef stew is slow-cooked to tender perfection, featuring chunks of beef simmered with fragrant allspice, thyme, and garlic alongside seasonal root vegetables like yam, carrot, and sweet potato. Accompanied by classic boiled dumplings, this dish offers a rich, comforting flavor profile emblematic of Caribbean home cooking.
Why you’ll love it
The slow cooking method allows the beef to become melt-in-your-mouth tender while infusing the dish with aromatic spices. The seasonal vegetables add a natural sweetness and texture, balancing the rich stew. The boiled dumplings soak up the savory gravy, making every bite satisfying and authentic.
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Ingredient notes
- Beef chuck: Ideal for slow cooking due to its marbling, yielding tenderness and flavor.
- Seasonal root vegetables: Yam, carrot, and sweet potato contribute distinct sweetness and earthiness.
- Allspice (pimento berries): A key Jamaican spice giving warmth and depth.
- Dumplings: Made with flour and water, these boiled dumplings are traditional sides that complement the stew perfectly.
Serving & storage
Serve the stew hot with the boiled dumplings on the side. Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat thoroughly before eating. Dumplings are best served fresh but can be reheated in boiling water for a few minutes if needed.
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Chef tips
- Browning the beef well at the start adds depth of flavor to the stew.
- Keep the Scotch bonnet pepper whole to control heat level; piercing it releases more spice.
- Do not over-boil dumplings to avoid them becoming tough.
- Leftover stew can be thickened further next day and tastes even better after flavors meld overnight.
Ingredients
- 900 gbeef chuck, cut into 4 cm cubes
- 2 tbspvegetable oil
- 1 largeonion, chopped
- 4 clovesgarlic, minced
- 1 tspfreshly ground black pepper
- 2 tspdried thyme or 3 sprigs fresh thyme
- 2 tspallspice (pimento berries), crushed or ground
- 1 Scotch bonnet pepper, whole (optional, pierce to release flavor)scotch bonnet pepper, whole (optional)
- 500 mlbeef stock
- 400 gyam, peeled and chopped into 3 cm pieces
- 2medium carrots, peeled and sliced
- 300 gsweet potato, peeled and chopped into 3 cm pieces
- Saltto taste
- Fresh parsley or scallionsfor garnish
- 250 gall-purpose flour
- 125 mlcold water
- 1 tspsalt
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
- mixing bowl
- pot for boiling dumplings
Nutrition per serving
- Calories520
- Protein40 g
- Carbs45 g
- Fat18 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Step 2
Add the beef cubes in batches to the pot, browning them on all sides. This should take about 8-10 minutes per batch. Remove browned beef and set aside.Step 3
In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes.Step 4
Add minced garlic, black pepper, thyme, and crushed allspice to the onions. Stir and cook for 1-2 minutes until aromatic.Step 5
Return the browned beef to the pot. Add the whole Scotch bonnet pepper (pierced if you want more heat) and pour in the beef stock. Bring to a boil, then reduce heat to low, cover, and let simmer gently for 1.5 hours (90 minutes) until beef is nearly tender.Step 6
After 90 minutes, add the chopped yam, carrots, and sweet potato to the pot. Stir gently and continue simmering uncovered for another 30 minutes until vegetables are tender and stew is thickened.Step 7
While the stew is simmering, prepare the dumplings: In a mixing bowl, combine the flour and salt. Gradually add cold water, mixing with your hand or a spoon until a firm dough forms. Knead gently until smooth, about 2-3 minutes.Step 8
Divide the dough into small sausage-shaped pieces, each about 5 cm long and 2.5 cm thick.Step 9
Bring a separate pot of salted water to a boil. Add the dumplings in batches and boil gently for 10-12 minutes until they float and are cooked through.Step 10
Use a slotted spoon to remove the dumplings and drain well. Keep warm until serving.Step 11
Check seasoning of the stew and adjust salt if necessary. Remove and discard the Scotch bonnet pepper if desired.Step 12
Serve the hot Jamaican beef stew with boiled dumplings. Garnish with chopped fresh parsley or scallions.
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