We love Caribbean food, especially Jamaican food because of the way they combine many spices together to create bold flavors.
It seems like every trip we take down there we discover more and more wonderful things to eat. I already loved the jerk chicken and was thrilled to find another dish I loved just as much. Even if your kids have refused to eat stew in the past try this one. There’s a super high chance they will love this Jamaican beef and rice too.
Jamaican Beef and Rice
Yield: 4-6 servings
Prep Time: 20 min
Cook Time: 1 hour 30 min
Total Time: 1 hour 50 minutes
2 1/2 pounds boneless beef stew meat diced into small 1⁄2 chunks.
Salt and pepper to taste
1 medium onion, diced
1 cup baby carrots, sliced
1 red and green peppers, seeds removed and diced.
2 jalapenos, seeded and diced
2 tsp minced garlic
1 ( 14.5 oz ) fire-roasted tomatoes
1/4 cup rum
2 cups chicken stock
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp hot pepper sauce
4 sprigs fresh thyme
2 bay leaves
1 tsp brown sugar
1 tbsp red wine vinegar
1 tbsp soy sauce
1 1/2 tbsp steak sauce, such as A-1
2 cups cooked long-grain white rice
Garnish: Green onions, diced
In a dutch oven add the olive oil and heat over medium to high heat.
Season beef with salt and pepper.
Add beef to the dutch oven and cook for 10 minutes, stirring often
Add the onions, peppers, carrots, jalapenos, and garlic.
Stir to combine.
Cook for 10 minutes, stirring often.
Add the fire-roasted tomatoes to the beef mixture, and toss to combine.
Add the chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, soy sauce, and steak sauce.
Stir to combine.
Return to a boil, cover, and cook for 10 minutes.
Reduce the heat to low and cook for 1 hour.
Garnish and serve with rice.
In most homes in Jamaica, you’ll find a heavy iron pot called a dutch pot, dutch oven, or dutchie. The heavy metal of a dutch pot ensures that it cooks food evenly.