Brown Stew Beef

Tender beef chunks slow simmered in a savory, slightly sweet gravy with all the right seasonings. This dish is pure comfort in every bite!

Serves: 4–6

Prep Time: 20 mins

Cook Time: 1.5–2 hours (or 40 mins in a pressure cooker)

🥩 Ingredients

• 2–3 lbs chuck roast (cut into chunks)

• 1 lime or lemon (for cleaning)

• 1 tsp salt (add to taste)

• 4-6 tbsp SpieRush All-Tings (all-purpose)

• 2 Tbsp SpiceRush Herb Blend

• 2 tbsp Grace browning (for color)

• 1 tbsp ketchup (optional)

• 2 tbsp oil

• 1 large onion, sliced

•  4 cloves garlic, minced

• 1 stalk scallion, chopped

• 5 sprig thyme

• 1 Scotch bonnet pepper (whole or sliced)

• 5-7 pimento seeds (allspice)

• 1 carrot, sliced

• 2 cups water (add more if needed)

• 1 medium potato (cubed)

🧑🏾‍🍳 Instructions

1. Season the Beef:

• Wash beef with vinegar and water, rinse, and pat dry.

• Season with salt, all-tings seasoning, browning, and fresh herbs.

• Mix well and marinate for at least 1 hour (preferably overnight).

2. Brown the Beef:

• Heat oil in a large pot over medium-high heat.

• Add beef and sear until browned on all sides (don’t overcrowd the pot – do it in portions if needed).

• Remove and set aside.

3. Build the Stew:

• Return beef to the pot and stir everything together.

• Add onion, garlic, scallion, thyme, and pimento seeds to pot.

4. Add Liquid & Simmer:

• Pour in water to just cover the meat.

• Reduce heat to low, cover, and simmer for 1.5–2 hours or until beef is tender.

• In the last 20 minutes, add sliced carrots potatoes and adjust seasoning if needed.

• Let the sauce reduce to a rich, thick gravy.

🍽️ Serve With:

• Rice & peas or plain white rice

• Fried plantains

• Steamed cabbage or callaloo

• Ground provisions- yam, boiled green banana or boiled dumpling