Braised Caribbean Beef with Scotch Bonnet and Root Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender beef slowly braised with fiery Scotch bonnet peppers and hearty root vegetables, creating a deeply flavorful stew. This Caribbean recipe, ready in about 170 minutes, pairs beef chuck roast, cut into 2-inch cubes, vegetable oil, and onion, chopped for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large (about 1 cup) onion, chopped
• 4 garlic cloves, minced
• 1 small scotch bonnet pepper, deseeded and finely chopped
• 2 medium (about 1 cup) carrots, peeled and chopped
• 2 medium (about 2 cups) sweet potatoes, peeled and cubed
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 2 pounds cubed beef chuck roast and brown on all sides for about 6-8 minutes, working in batches to avoid overcrowding.
2. Step 2: Remove browned beef and set aside. In the same pot, add 1 large chopped onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and 1 finely chopped small Scotch bonnet pepper, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes to caramelize slightly.
4. Step 4: Return the beef to the pot, add 3 cups beef broth, 2 medium peeled and chopped carrots, 2 medium peeled and cubed sweet potatoes, and 3 sprigs fresh thyme. Season with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until beef is tender and vegetables are cooked through.
6. Step 6: Remove thyme sprigs and adjust seasoning if needed. Serve hot with rice or crusty bread to soak up the flavorful sauce.