Slow Cooker Jamaican Beef Stew Recipe
- Cuisine: Jamaican
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
284.8 -
Carbohydrates
33.3 g -
Cholesterol
35.9 mg -
Fat
7.9 g -
Fiber
3.1 g -
Protein
19.4 g -
Saturated Fat
5.7 g -
Serving Size
1 -
Sodium
357.6 mg -
Sugar
2.6 g -
Trans Fat
0.8 g -
Unsaturated Fat
0.2 g -
Potassium
251.4 mg
Slow cooker Jamaican beef stew recipe. Stewed beef with vegetable and spices cooked in 6-quart (6 L) slow cooker. Very delicious! You may also like Beef in Red Wine Gravy:
Slow Cooker Beef with Red Wine Gravy Recipe
This hearty beef stew is the perfect way to use a small amount of leftover red wine.
Makes 6 servings
Ingredients: 1½ pounds (720 g) beef stew meat, 1 cup (250 ml) coarsely chopped yellow onion, 2 beef bouillon cubes, salt and freshly ground black pepper, to taste, 3 tablespoons (45 ml) cornstarch,1½ cups (375 ml) dry red wine
Instructions: Cut stew meat into 1-inch (2.5 cm) cubes. In a 4-quart (4 L) slow cooker, place cubed meat and chopped yellow onion. Add bouillon cubes, then sprinkle with cornstarch, salt, and black pepper. Mix well. Pour dry red wine over beef mixture in cooker.
Cover slow cooker and cook on low-heat setting for 10-12 hours.
Turn off the slow cooker and open the lid. Stir beef stew well. Ladle into soup bowls. Serve hot.
Slow Cooker Jamaican Beef Stew Recipe
You may also like Jerk Pork Ribs or Slow Cooker Turkey Soup
Ingredients
- 2 pounds (960 g) stewed beef, chunked
- 1/4 cup (60 ml) canola oil
- 2 bay leaves
- 1 teaspoon ground allspice
- 2 teaspoons minced ginger
- 1 tablespoons minced garlic
- 1 medium yellow onion, peeled and diced
- 1 small red bell pepper, seeded and diced
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 2 cups low-fat beef broth
- 2-3 green onions, diced
- 2 pounds (960 g) potatoes, peeled and cut into chunks
- 2 large carrots, peeled and cut into chunks
- 2-3 tablespoons chopped fresh parsley
- 1 teaspoon beef bouillon powder
Method
Step 1
Season well meat with salt and black pepper. Preheat oil in a Dutch oven pan over medium heat. Add seasoned beef and cook, turning once, until browned, for about 2-3 minutes per side.
Step 2
Remove cooked beef from the pan and transfer to a slow cooker.
Step 3
Add onions, green onions, minced garlic, thyme, allspice, bell pepper, bay leaves, and hot sauce to the pan. Cook, stirring, until onion is translucent, for about 2-3 minutes. Add tomato paste and beef bouillon powder. Cook, stirring, for a further 1 minutes. Pour in beef broth and bring mixture to boil, scraping all sides.
Step 4
Remove boiled vegetable mixture from the pan and pour in the slow cooker. Add chunked carrots and potatoes. Season to taste with salt.
Step 5
Cover slow cooker and cook on low-heat setting for 6-7 hours. Stir well before serving.
