Get a taste of Jamaica with this hearty beef stew made with authentic Jamaican herbs and spices – allspice, thyme, ginger and, of course, scotch bonnet pepper. It's a very easy, slow cook recipe and can be made ahead of time and reheated once ready to serve.
I tend to use around 2 scotch bonnet peppers in this recipe. As it requires a slow cook to make the beef juicy and tender, the scotch bonnet tends to cook out and produces a mild heat. If you're not too sure start with 1 scotch pepper in the recipe and add more whilst it's slow cooking. It's absolutely delicious!
Click here if you'd like to serve this stew with my Rice & Peas recipe.
3 lbs. 3 oz. stewing beef, cut into chunks
For the paste/marinade
2 garlic cloves, minced
2 oz. ginger, grated
½ onion, chopped
1 tomato, chopped
2 stalks spring onions, chopped
1-2 scotch bonnet, roughly chopped with seeds
Handful fresh coriander, chopped
2 oz. celery, chopped
2 tbsp. soft dark brown sugar
½ tsp. salt plus extra
½ tsp. ground black pepper
1 ½ tsp. ground all spice
1 ½ tsp. dried thyme
2 tbsp. sunflower or vegetable oil, plus extra for cooking
4 tbsp. boiling water
For the stew
½ pt. boiling water, plus more if necessary
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.