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Jamaican beef stew with a surprising combination of spices

Looking for the perfect slow cooking recipe? BEKA has your back! With this Jamaican stew, you’ll put a dish full of sunshine on the table during the colder days. Enjoy!

Jamaican beef stew with a surprising combination of spices


  • 6 tbsp soy sauce
  • 2 tbsp Dijon mustard
  • 3 tbsp brown sugar
  • 2 tsp ground allspice
  • black pepper
  • salt
  • 1/2 tsp cinnamon
  • 2 cm grated fresh ginger
  • 1 chilli, finely chopped
  • 70 g tomato puree
  • 4 cloves of garlic, finely chopped
  • 3 onions
  • 1 kg diced beef
  • 1 yellow and 1 red sweet Ramiro pepper
  • butter
  • 3 tbsp flour
  • dash of dark rum
  • 250 g cherry tomatoes
  • 350 ml chicken stock
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 lime
  • lots of coriander
3,3 hours serves 4 World kitchen


  1. Make a marinade of soy sauce, Dijon mustard, brown sugar, allspice, black pepper, salt, cinnamon, ginger, chilli, tomato paste and garlic.
  1. Cut the onions in half, then slice thinly. Place them in the marinade together with the meat.
  1. Place in the refrigerator to rest for at least two hours. Meanwhile, cut the sweet Ramiro peppers into rings.
  1. Heat a knob of butter in a saucepan and fry the marinated meat with the onions for ten minutes until the meat is nicely browned. Sprinkle with the flour and stir for a moment. Deglaze with the rum.
  1. Add the pepper rings and the cherry tomatoes, fry briefly and then pour in the hot (!) chicken stock.
  1. Place the sprigs of thyme and the bay leaf in the pot and add the juice of the lime.
  1. Put a lid on the pot and let it simmer for one hour on low heat. Stir occasionally and add additional chicken stock if necessary.
  1. Top it off with fried courgette and baby corn, if desired, and serve with lots of coriander.


Bon Appetit!

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