Authentic Jamaican Brown Stew Beef

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A white ceramic bowl filled with authentic Jamaican brown stew beef. The dish features tender, dark-brown chunks of beef and bone-in pieces simmered in a rich, glossy gravy with visible bits of green scallions. The bowl has a vintage floral pattern and is set against a neutral, textured background

Traditional Jamaican Brown Stew Beef made the old time way, using beef ribs and authentic seasoning without carrots or potatoes for a pure, classic flavor.

Traditional Jamaican Brown Stew Beef

Beef has been an integral part of Jamaican traditional cuisine for generations. A unique aspect of this culture is the preference for specific livestock; Jamaicans are often very selective about the gender of the cow, typically preferring the meat of a bull. While beef soup every Friday is a longstanding tradition, a rich, savory Brown Stew remains a household staple. To maintain the most authentic flavor profile, this recipe avoids the use of carrots or potatoes. While these are common in modern variations, they are not considered traditional and can "drift" or alter the pure taste of the seasoned meat.

Prep & Cook Details

  • Prep Time: 15 minutes

  • Cook Time: Approximately 50 minutes (for young bull).

  • Note on Cooking: Timing depends heavily on the texture and source of your meat. Beef from supermarkets or older cows may require a much longer simmering period to reach the desired tenderness.

  • Servings: 4 people.

Nutritional Value (Per Serving)

NutrientAmount
Calories580 kcal
Protein42 g
Fat38 g
Carbohydrates12 g
Sodium850 mg

Ingredients & Preparation

For this dish, 3 lbs. of beef ribs, cut into pieces, are sourced ideally from local farmers.

Clean the Meat:
Remove excess fat and debris. Wash the beef thoroughly using a vinegar and water solution, then drain and pat dry.

Seasoning:
Combine all-purpose seasoning, black pepper, Old Bay, and 1/2tsp of salt. Add pimento seeds (crushed) and fresh ginger (peeled, crushed, and diced) for depth of flavour.

Browning:
Use one tablespoon of food browning to achieve a deep, dark color. Note: Be careful not to use too much, as an excess can cause the meat to taste bitter. While some regions caramelize sugar to brown meat, that is considered more of a Trinidadian technique rather than the traditional Jamaican method.

Aromatics:
Add finely chopped scallion, garlic, onion, fresh thyme, and one whole hot pepper (adjusted to your heat tolerance).

Marinate:
Cover and refrigerate for at least 5 hours, though overnight is preferred for the best flavor infusion.

Cooking Instructions

  1. Heat a teaspoon of vegetable oil in a pot. Add the beef and all seasonings, covering the pot to allow the meat to cook in its own juices over low heat until it begins to fry.

  2. Next, increase the heat to medium-high and add 2 cups of water, adding more as needed until the ribs are tender.

  3. Once cooked, you may add sliced green sweet peppers or a tablespoon of ketchup to adjust the flavor and simmer until the gravy reaches your desired consistency.

Serving Suggestion

Serve this classic dish alongside a hearty portion of rice and peas for the ultimate Jamaican experience.





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